Levain Bakery-Style Red Velvet Cookies are a delightful treat bursting with flavor. They are soft, chewy, and perfect for any occasion. With their vibrant red color and sweet taste, these cookies can brighten any dessert table. Additionally, the combination of white and semi-sweet chocolate chips makes each bite an unforgettable experience. Making these cookies is easy and can bring joy to both bakers and cookie lovers alike.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe for many reasons. First, it captures the classic red velvet flavor that many people adore. The buttery texture is soft and chewy but still holds its shape. Plus, they are packed with chocolate chips, giving each bite a special sweetness. The bright color of the cookies also makes them fun to present. Whether you are making them for a party, a special holiday, or just for yourself, these cookies are guaranteed to impress.
HOW TO MAKE Levain Bakery-Style Red Velvet Cookies
Making Levain Bakery-Style Red Velvet Cookies is a simple process. You gather your ingredients, mix them up, form the cookie dough, and bake. With just a few easy steps, you will have delicious cookies ready to enjoy.
EQUIPMENT NEEDED
To make these cookies, you will need the following equipment:
- Stand mixer with paddle attachment
- Baking sheets
- Parchment paper or silicone baking liners
- Digital cooking scale
- Spatula
- Mixing bowl
Ingredients You’ll Need
- 1 cup COLD unsalted butter, cubed
- 1½ cups granulated white sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tsp red liquid food coloring
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp cornstarch
- 1/2 tsp salt
- 1 cup cake flour
- 1¾ cups all-purpose flour
- 2 cups white chocolate chips
- 1 cup semi-sweet chocolate chips
STEP-BY-STEP INSTRUCTIONS
- Preheat the Oven: Start by preheating your oven to 410° degrees F. Line 2 baking sheets with parchment paper or silicone liners and set them aside.
- Mix the Butter and Sugar: In the bowl of a stand mixer, cream together the cubed cold butter and granulated sugar. Begin with the paddle attachment set to low speed for about 30 seconds. Then, increase the speed to medium, mixing for another 30 seconds. Finally, set it to high speed and mix for another 30 seconds, or until the mixture is light and fluffy. Be sure to scrape down the sides and bottom of the bowl with a spatula.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, making sure to mix well after each addition. Then, add the vanilla extract and continue to mix until blended together.
- Color and Flavor: Mix in the red food coloring and cocoa powder on low speed until completely incorporated.
- Combine Dry Ingredients: Gradually beat in the baking soda, cornstarch, salt, cake flour, and all-purpose flour. Continue mixing until a soft dough forms.
- Add Chocolate Chips: Gently mix the white and semi-sweet chocolate chips into the dough on low speed until they are evenly distributed.
- Chill the Dough: Leave the dough uncovered and refrigerate it for 20 minutes. This helps the flavors meld and makes the cookies easier to form.
- Shape the Cookies: After chilling, use a digital cooking scale for accuracy. Measure out 6 ounces of dough and shape it into a rough, tall ball.
- Arrange on Baking Sheets: Place the cookie dough balls approximately 3 inches apart from one another on the prepared baking sheets. Do not overcrowd; just make 4 cookie dough balls per sheet. Store any dough not being baked in the refrigerator.
- Bake: Place one baking sheet in the center of the oven and bake for 8-11 minutes. The tops should look dull and dry, while the centers should still be gooey. The cookies will continue to cook as they cool.
- Cool Down: Remove the cookies from the oven and let them cool on the baking sheets for at least 30 minutes before serving. This step helps them hold their shape.
HOW TO SERVE Levain Bakery-Style Red Velvet Cookies
Levain Bakery-Style Red Velvet Cookies are delicious on their own, but serving them with a tall glass of cold milk enhances the experience. You can also serve them warm with a scoop of vanilla ice cream on top. For a special dessert, consider pairing them with whipped cream and fresh berries. The contrast of flavors makes for a delightful treat.
STORAGE & FREEZING: Levain Bakery-Style Red Velvet Cookies
To store Levain Bakery-Style Red Velvet Cookies, keep them in an airtight container at room temperature. They will stay fresh for about a week. If you want to keep them longer, you can freeze them. To freeze, place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container and store them for up to three months. When you’re ready to enjoy, thaw at room temperature or heat them in the microwave for a few seconds.
SERVING SUGGESTIONS
These cookies can be served in many ways. Here are a few ideas:
- Stack cookies on a plate for a beautiful presentation.
- Arrange them in a gift box for a lovely gift.
- Serve alongside coffee or tea during afternoon gatherings.
- Crumble the cookies over ice cream for a unique dessert.
VARIATIONS
If you want to try some variations of these red velvet cookies, consider the following options:
- Different Chips: Use dark chocolate chips or even mint chocolate chips for a flavor twist.
- Nuts: Add chopped nuts like pecans or walnuts for added crunch.
- Cream Cheese Swirls: Add a cream cheese mixture to the dough for a cheesecake-like flavor.
- Different Colors: Use different food coloring for a variety of cookie colors.
FAQs
- Can I make these cookies without a stand mixer?
- Yes! You can use a hand mixer or even mix by hand using a spatula. Just be sure to cream the butter and sugar well.
- What can I use instead of food coloring?
- You can try beet juice for a natural alternative, but it might give a different shade.
- How do I know when the cookies are done baking?
- Look for a dull, dry surface on top. The centers should look set but still soft.
- Can I add different types of flour?
- You could experiment with whole wheat flour or gluten-free flour, but this may change the texture.
MAKE-AHEAD TIPS FOR Levain Bakery-Style Red Velvet Cookies
You can prepare the dough in advance. Once mixed, refrigerate the dough for up to 3 days before baking. This allows for flavors to develop. Alternatively, form the dough balls and freeze them. When you are ready to bake, simply place the frozen cookie dough balls on a baking sheet and bake without thawing. Just add a minute or two to the baking time. Enjoy your delicious cookies anytime you wish!
Levain Bakery-Style Red Velvet Cookies
Ingredients
Method
- Preheat the oven to 410°F and line 2 baking sheets with parchment paper or silicone liners.
- In a stand mixer, cream together the cubed cold butter and granulated sugar using low speed for 30 seconds, then medium speed for 30 seconds, and finally high speed for another 30 seconds until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition, and then add the vanilla extract.
- Mix in the red food coloring and cocoa powder on low speed until fully incorporated.
- Gradually mix in the baking soda, cornstarch, salt, cake flour, and all-purpose flour until a soft dough forms.
- Gently fold in the white and semi-sweet chocolate chips until evenly distributed.
- Refrigerate the dough uncovered for 20 minutes.
- Shape 6-ounce portions of dough into tall balls and place on the prepared baking sheets, 3 inches apart.
- Bake for 8-11 minutes until the tops look dull and dry, while the centers remain gooey.
- Allow cookies to cool on the baking sheets for at least 30 minutes before serving.