Edible Red Velvet Cookie Dough (Printable)
Safe-to-eat red velvet cookie dough with cocoa, vibrant color, and white chocolate chips.
# What You'll Need:
→ Main Dough
01 - 1 1/4 cups (160 g) all-purpose flour, heat-treated
02 - 1/2 cup (115 g) unsalted butter, softened
03 - 3/4 cup (150 g) granulated sugar
04 - 1/4 cup (50 g) light brown sugar, packed
05 - 2 tbsp (15 g) unsweetened cocoa powder
06 - 1/4 tsp salt
07 - 2 tbsp (30 ml) milk
08 - 2 tsp vanilla extract
09 - 1 1/2 tsp red gel food coloring
→ Mix-ins
10 - 1/3 cup (60 g) mini white chocolate chips
# How To Make:
01 - Preheat oven to 350°F. Spread the all-purpose flour evenly across a rimmed baking sheet and bake for 5 minutes to eliminate any harmful bacteria. Allow the flour to cool completely before proceeding.
02 - In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and packed light brown sugar together using a hand mixer or stand mixer until light and fluffy, approximately 2 minutes.
03 - Add the unsweetened cocoa powder, salt, milk, and vanilla extract to the creamed mixture. Blend on medium speed until the mixture is smooth and uniform in color.
04 - Gradually fold in the cooled, heat-treated flour, mixing on low speed until just combined. Avoid overmixing to keep the dough tender.
05 - Add the red gel food coloring and mix thoroughly until the dough is evenly tinted a vibrant red throughout with no streaks remaining.
06 - Using a silicone spatula, gently fold the mini white chocolate chips into the dough until evenly distributed.
07 - Scoop the dough into individual serving bowls or roll into bite-sized balls. Serve immediately at room temperature or chilled.
08 - Transfer any remaining dough to an airtight container and refrigerate for up to 5 days.
# Expert Tips:
01 -
- No oven time needed once you heat treat the flour, so you can satisfy a dessert craving in under fifteen minutes flat.
- The cocoa and white chocolate combo tastes like a red velvet cupcake decided to skip the baking entirely.
02 -
- Gel food coloring is non negotiable here, because liquid coloring will make the dough too wet and often leaves a chemical taste.
- If you forget to let the heat treated flour cool completely, your butter will melt and the dough turns greasy instead of creamy.
03 -
- Measure your flour by weight if possible, because even a small excess makes the dough crumbly instead of smooth.
- Wet your hands slightly before rolling the dough balls to prevent sticking and get perfectly round shapes.