Name: New York Style Red Velvet Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup unsalted butter, cold and cubed (220 g); 3/4 cup brown sugar (150 g); 1/2 cup granulated sugar (100 g); 1 large egg, at room temperature (55–65 g); 2 teaspoons red food dye (10 ml); 1 teaspoon vanilla extract (5 ml); 2 tablespoons unsweetened cocoa powder (15 g); 2 1/2 cups all-purpose flour (312 g); 1 teaspoon baking soda (4 g); 1 teaspoon baking powder (4 g); 1/2 teaspoon salt (3 g); 1 cup white chocolate with nuts, roughly chopped (150 g); 1 cup milk chocolate, roughly chopped (150 g); Extra chocolate pieces for topping

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These New York Style Red Velvet Cookies are thick, rich, and bakery-sized with a soft center and slightly crisp edges. The deep cocoa flavor paired with a vibrant red hue and generous chunks of white and milk chocolate makes every bite indulgent and satisfying.

Why You’ll Love This Recipe

These cookies are oversized and impressive, just like classic New York bakery cookies. They have a perfect balance of cocoa flavor and sweetness, a soft and chewy texture, and plenty of melted chocolate in every bite. The dough comes together easily, and the cookies bake quickly, making them ideal for special occasions or whenever you want a truly decadent treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, cold, cut into cubes (220 g)
3/4 cup brown sugar (150 g)
1/2 cup granulated sugar (100 g)
1 large egg, at room temperature (55–65 g)
2 teaspoons red food dye (10 ml)
1 teaspoon vanilla extract (5 ml)
2 tablespoons unsweetened cocoa powder, good quality (15 g)
2 1/2 cups all-purpose flour (312 g)
1 teaspoon baking soda (4 g)
1 teaspoon baking powder (4 g)
1/2 teaspoon salt (3 g)
1 cup white chocolate with nuts, roughly chopped (150 g)
1 cup milk chocolate, roughly chopped (150 g)
Extra chocolate pieces for topping

Directions

Preheat the oven to 180°C / 350°F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine the cold butter, brown sugar, and granulated sugar. Beat until just incorporated and creamy.
Add the egg, red food dye, and vanilla extract. Mix until fully combined.
Add the cocoa powder and mix until evenly blended.
Add the flour, baking soda, baking powder, and salt. Mix gently until a soft dough forms.
Fold in the white chocolate and milk chocolate, mixing just until evenly distributed.
Scoop large portions of dough, about 140–150 g each (roughly 1/2 cup). Place them on the prepared baking sheet, leaving space between each cookie.
Press extra chocolate pieces on top of each dough ball.
Bake for 12–15 minutes, until the edges are set but the centers are still soft.
Remove from the oven and let the cookies cool on the baking sheet for about 15 minutes before serving.

Servings and timing

This recipe makes approximately 8 large New York–style cookies.

Preparation time: about 15 minutes
Baking time: 12–15 minutes
Cooling time: about 15 minutes
Total time: approximately 45 minutes

Variations

You can replace the milk chocolate with dark chocolate for a deeper cocoa flavor. For a creamier contrast, add white chocolate chips without nuts. If you enjoy a filled cookie, you can place a piece of chocolate or a chocolate spread in the center of each dough portion before baking.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 7 days. To reheat, warm a cookie in the microwave for 10–15 seconds to restore its soft, gooey center.

FAQs

Can I use softened butter instead of cold butter?

Cold butter helps create thicker cookies. Softened butter will still work, but the cookies may spread more.

Why are my cookies not bright red?

The color depends on the type and amount of food dye used. Gel or concentrated liquid food dye gives the best color.

Can I make smaller cookies?

Yes, you can divide the dough into smaller portions. Reduce the baking time to about 9–11 minutes.

Do I need to chill the dough?

Chilling is not required for this recipe, as the cold butter already helps control spreading.

Can I use only one type of chocolate?

Yes, you can use all white chocolate or all milk chocolate if you prefer.

How do I know when the cookies are done?

The edges should be set while the centers remain soft. They will continue to firm up as they cool.

Can I freeze the cookie dough?

Yes, portion the dough and freeze it well wrapped for up to 2 months. Bake directly from frozen, adding 1–2 minutes to the baking time.

Can I freeze baked cookies?

Baked cookies can be frozen in an airtight container for up to 2 months.

What makes these cookies New York style?

Their large size, thick texture, and soft, chewy center are characteristic of New York–style bakery cookies.

Can I reduce the sugar?

You can slightly reduce the sugar, but it may affect the texture and softness of the cookies.

Conclusion

These New York Style Red Velvet Cookies are a show-stopping dessert with their bold color, rich cocoa flavor, and generous chocolate chunks. Easy to make and incredibly satisfying, they are perfect for sharing, gifting, or enjoying as a special homemade treat.