Edible Red Velvet Cookie Dough (Printable)
Rich, velvety edible red velvet cookie dough with white chocolate chips. No baking required, ready in 20 minutes.
# What You'll Need:
→ Dry Ingredients
01 - 1½ cups all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - ¼ teaspoon salt
→ Wet Ingredients
04 - ½ cup unsalted butter, softened
05 - ¾ cup granulated sugar
06 - ¼ cup packed light brown sugar
07 - 3 tablespoons whole milk
08 - 1½ teaspoons vanilla extract
09 - 1 teaspoon red food coloring (liquid or gel)
→ Mix-Ins
10 - ½ cup white chocolate chips
# How-To Steps:
01 - Spread the all-purpose flour evenly on a rimmed baking sheet and bake at 350°F for 5 minutes to eliminate any harmful bacteria. Let cool completely before proceeding.
02 - In a medium bowl, whisk together the heat-treated flour, unsweetened cocoa powder, and salt until uniformly blended.
03 - In a large bowl, beat the softened unsalted butter, granulated sugar, and packed light brown sugar together using an electric mixer or whisk until the mixture is pale, light, and creamy.
04 - Pour in the whole milk, vanilla extract, and red food coloring. Beat until the color is evenly distributed and the mixture is smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, folding and mixing until just combined. Avoid overmixing to keep the dough tender.
06 - Using a spatula, gently fold the white chocolate chips into the dough until evenly dispersed throughout.
07 - Enjoy the cookie dough immediately at room temperature, or transfer to an airtight container and refrigerate for up to 5 days.
# Expert Advice:
01 -
- No eggs means you can eat it straight from the bowl without a single worry, and honestly that is the whole point.
- The cocoa powder paired with vanilla and that signature red hue tastes exactly like the red velvet cake you grew up on, but faster and lazier in the best way.
02 -
- Skip the heat treatment step and you risk consuming raw flour bacteria, which is just as concerning as raw eggs, so always take those five minutes.
- Gel food coloring is far more concentrated than liquid, so start with half a teaspoon if using gel and add more only if you want a deeper crimson.
03 -
- Measure your flour by spooning it into the cup and leveling with a knife, because packed flour turns silky dough into something dry and crumbly.
- The dough firms up significantly in the fridge, so if you want that soft straight from the bowl texture for serving, let it rest on the counter for a few minutes first.