Edible Red Velvet Cookie Dough (Printer-friendly)
Rich, velvety no-bake cookie dough with cocoa, white chocolate chips, and classic red velvet flavor.
# What You Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 2 tbsp unsweetened cocoa powder
03 - 1/4 tsp 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 tbsp whole milk
08 - 1 1/2 tsp vanilla extract
09 - 1 tsp red food coloring (liquid or gel)
→ Mix-Ins
10 - 1/2 cup white chocolate chips
# How to Make It:
01 - Spread the flour evenly on a baking sheet and bake at 350°F for 5 minutes to eliminate any harmful bacteria. Allow to cool completely before using.
02 - In a medium 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.
04 - Pour in the whole milk, vanilla extract, and red food coloring to the butter mixture. Beat until all ingredients are fully incorporated and the color is uniform.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing gently 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 distributed throughout.
07 - Enjoy immediately at room temperature, or transfer to an airtight container and refrigerate for up to 5 days.
# Expert Tips:
01 -
- It delivers every bit of that red velvet richness without waiting for a cake to bake or cookies to cool.
- The texture is absurdly scoopable and scoopable straight from the fridge at midnight when nobody is watching.
- Heat treating the flour takes five minutes and then you are completely off the hook for any oven duty.
02 -
- Skip the heat treating step and you risk foodborne illness from untreated flour, which is not worth the five minutes you save.
- Too much milk at once turns the dough into a sticky paste, so measure carefully and add gradually if you are unsure.
03 -
- Gel food coloring gives you a truer, deeper red with less liquid, which keeps the dough texture exactly where you want it.
- If the dough feels too soft after mixing, pop it in the fridge for fifteen minutes and it will firm up into perfect scooping consistency.