Red velvet cookie dough loaded with white and milk chocolate chips, rolled into small balls, baked in a half-sphere mould for 13 minutes at 180°C, then set into a shell of white chocolate. Half cookie, half chocolate dome. You need ten ingredients, a half-sphere mould and some room in the freezer.

Watch us make them on Instagram.

What you’ll need

For the cookies

  • 100g butter, softened
  • 130g brown sugar
  • 1 large (L) egg
  • 6g vanilla essence
  • 220g all-purpose flour
  • 15g cacao powder
  • Red food colouring
  • 100g white chocolate chips
  • 100g milk chocolate chips

For the shells

  • 200g white chocolate

Method

  1. Mix the softened butter with the brown sugar, then add the egg and the vanilla essence.
  2. Gradually mix in the flour and cacao powder, then stir in the red food colouring.
  3. Fold in the white and milk chocolate chips.
  4. Roll small balls of dough and place them into a half-sphere mould.
  5. Bake at 180°C for 13 minutes.
  6. Take the cookies out of the mould.
  7. Melt the 200g of white chocolate.
  8. Pour the melted chocolate into the mould’s cavities, not all the way to the top, place the cookies on top and put them in the freezer until the chocolate shell has hardened.

Top-down view of red velvet cookie balls with chocolate chips, each set in a half-sphere shell of white chocolate

A couple of tips

  • Leave room in the cavities. The chocolate goes in first and the cookie sits on top, so fill them only part of the way.
  • Let the freezer finish the job. Leave them in until the white chocolate shell is hard.
  • Or skip the shell. The same dough works as chunky red velvet cookies, no mould needed.

More red velvet: our Red Velvet Kinder Mini-Cookies need no chilling, and the Red Velvet Gingerbread Cookies are the Christmas cut-out version. On our counter, red velvet comes as the Red Velvet & Oreo chunky cookie, baked in-house at our brunch spots in Budapest, Bucharest and Belgrade. Walk-ins only, no bookings. #webelieveinhandmade