Giant NYC Red Velvet Cookies
Giant, gooey, bakery-style NYC Red Velvet Cookies — thick, chewy, and irresistibly soft with a deep red hue and pockets of cream cheese baking chips. Tested and perfected through nine rounds for true bakery results at home!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 35 minutes
- Yield: 6 giant cookies
- Category: Dessert, Cookies
- Method: Baked
- Cuisine: American
Ingredients
225g salted butter, cubed and cool room temperature
120g light brown sugar
100g granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
300g all-purpose flour
2 tablespoons unsweetened cocoa powder
1 tablespoon corn starch
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon red gel food coloring
150g cream cheese baking chips (plus extra for topping)
(optional) 1 teaspoon milk (if dough feels crumbly)
Instructions
1. Preheat oven to 410°F (210°C) and line a large baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, corn starch, baking soda, and salt.
3. In a stand mixer, beat cubed butter on high for 1 minute, then scrape down sides and mix another 30 seconds until smooth.
4. Add light brown and granulated sugars; mix 2–3 minutes until pale and fluffy.
5. Add the egg and vanilla extract, mixing just until combined.
6. Gradually add the dry ingredients in 2–3 parts on low speed, stopping when no dry flour remains.
7. Add the red gel food coloring and mix on low until the dough is evenly tinted.
8. Fold in cream cheese baking chips, reserving a handful for topping.
9. Divide the dough into 6 portions (about 160g each) and roll into tall, round balls.
10. Press reserved chips into the tops for a bakery-style look.
11. Bake 10–12 minutes, until edges look set but centers remain soft and slightly underbaked.
12. Cool on the hot baking sheet for 10–15 minutes, then transfer to a wire rack to finish cooling.
Notes
Storage: Keep cookies in an airtight container at room temperature for 4–5 days. For extra softness, add a slice of bread to the container.
Freezing: Freeze dough balls up to 3 months. Bake from frozen, adding 2–3 minutes to the bake time.
Tips:
• Weigh ingredients for consistent, professional results.
• Avoid overmixing once flour is added.
• Chill dough for 30 minutes if using very soft butter.
• Roll dough into tall balls for thick NYC-style texture.
• Use high-quality red gel food coloring for a rich hue.
Gluten-Free Option:
• Substitute with a measure-for-measure gluten-free flour blend (like King Arthur’s). Results stay chewy and flavorful.
Find it online: https://pinchofwarmthbakes.com/giant-nyc-red-velvet-cookies/