Go Back
author holding a split open levain bakery-style red velvet cookie
Print Recipe
5 from 7 votes

Levain Bakery-Style Red Velvet Cookies

These Levain Bakery-Style Red Velvet Cookies are inspired by the bakery but all my own creation! A whopping 6 ounces of gooey deliciousness packed with two types of chocolate chips in one decadent red velvet cookie!
Prep Time35 mins
Cook Time11 mins
Total Time46 mins
Course: Cookies, Dessert
Cuisine: American, Dessert
Servings: 9 cookies

Ingredients

  • 1 cup COLD unsalted butter, cubed
  • 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
  • cups all-purpose flour
  • 2 cups white chocolate chips
  • 1 cup semi-sweet chocolate chips

Instructions

  • Preheat oven to 410° degrees F. Line 2 baking sheets with parchment paper or silicone liners; set aside.
  • In the bowl of a stand mixer, cream together the cubed cold butter and granulated sugar together with the paddle attachment on low speed for 30 seconds. Increase speed to medium and continue beating for 30 seconds. Lastly, increase speed to high and continue beating for 30 seconds or until mixture is light and fluffy, scraping down the bottom and sides of the bowl with a spatula.
  • Beat in the eggs, one at a time, and vanilla, mixing well after each addition. Beat in the red food coloring and cocoa powder and mix on low until incorporated. Lastly, beat in the baking soda, cornstarch, salt, cake flour and all-purpose flour until a soft dough comes together. Mix in both types of chocolate chips on low speed until incorporated. Refrigerate uncovered for 20 minutes to chill.
  • Using a digital cooking scale for accuracy, use your hands to measure out 6 ounces of dough, forming it into a rough, craggly/rough textured and tall ball (see photo in body of the post for example). Stagger the cookie dough balls about 3" apart from one another, and only do 4 cookie dough balls per baking sheet. Keep any dough not being baked immediately refrigerated.
  • Bake one baking sheet at a time in the center rack of the oven for 8-11 minutes or until the tops are dull and dry looking and the centers appear mostly set. Remember, you want them to be gooey in the middle and keep in mind they will continue to set up some more as they cool. Mine baked for exactly 9:30. Remove from the oven and let cool for at LEAST 30 minutes on the baking sheets before serving. This ensures they maintain their structure (otherwise they are far too delicate and will completely fall apart).

Notes

For this recipe, I used King Arthur Flour Cake Flour, Ghirardelli White Chocolate Chips and Godiva Semi-Sweet Chocolate Chips.