Edible Red Velvet Cookie Dough (Printable)
Safe-to-eat red velvet cookie dough loaded with white chocolate chips. Ready in 20 minutes.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 1/4 teaspoon salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1/4 cup light brown sugar, packed
07 - 3 tablespoons whole milk
08 - 1 1/2 teaspoons vanilla extract
09 - 1 teaspoon red food coloring (liquid or gel)
→ Mix-Ins
10 - 1/2 cup white chocolate chips
# Directions:
01 - Spread the flour evenly across a rimmed baking sheet and bake at 350°F for 5 minutes to eliminate any potential bacteria. Allow the flour to cool completely before proceeding.
02 - In a medium mixing bowl, whisk together the heat-treated flour, cocoa powder, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer or whisk until the mixture is light and creamy, approximately 2 minutes.
04 - Pour in the milk, vanilla extract, and red food coloring to the butter mixture. Beat until the color is uniform and all liquids are fully incorporated.
05 - Gradually add the dry ingredients to the wet mixture, folding and mixing until just combined. Avoid overmixing to maintain a tender texture.
06 - Using a spatula, gently fold the white chocolate chips into the dough until evenly dispersed throughout.
07 - Enjoy the cookie dough immediately at room temperature, or transfer to an airtight container and refrigerate for up to 5 days.
# Expert Tips:
01 -
- No oven time except a quick five minute flour toast, so you get all the red velvet flavor with almost zero effort.
- The white chocolate chips scattered through that crimson dough look gorgeous scooped into tiny bowls for a party.
02 -
- Skip the flour heat treatment and you risk foodborne illness from raw flour, which is not worth saving five minutes.
- Overmixing after adding the dry ingredients makes the dough gummy instead of tender, so stop as soon as the streaks disappear.
03 -
- Use gel food coloring instead of liquid for a deeper red with less moisture thrown into the dough.
- Measure the flour by spooning into the cup and leveling with a knife because packed flour makes the dough dry and crumbly.