In a medium bowl, mix the melted butter with the sugar and honey until only about 50–60% of the sugar granules have dissolved.
Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
Sift together the all-purpose flour, red yeast rice flour, Valrhona cocoa powder, baking soda, cornstarch, and salt.
Add the sifted dry ingredients to the dough and mix by cutting through it with the spatula held upright. Mix evenly until no dry flour is visible.
Add the white chocolate and mix lightly.
Rest the dough in the refrigerator for 30 minutes.
Divide the rested dough into 180–200g portions.
Lower the preheated oven from 200°C to 185°C and bake for 10–13 minutes.
Tips
Red yeast rice flour is a red rice flour fermented with red koji mold, so it gives the cookies red velvet’s signature red color without any food coloring.
White Red Velvet Cookies
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (6 pieces)
- unsalted butter 280g
- muscovado sugar 210g
- honey 30g
- egg 130g
- vanilla extract 5g
- all-purpose flour 350g
- red yeast rice flour 100g
- cocoa powder 50g, Valrhona
- baking soda 12g
- cornstarch 20g
- salt 3g
- white chocolate 100g
Instructions
1. Preheat the oven to 200°C.
2. Melt the butter completely.
3. In a medium bowl, mix the melted butter with the sugar and honey until only about 50–60% of the sugar granules have dissolved.
4. Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
5. Sift together the all-purpose flour, red yeast rice flour, Valrhona cocoa powder, baking soda, cornstarch, and salt.
6. Add the sifted dry ingredients to the dough and mix by cutting through it with the spatula held upright. Mix evenly until no dry flour is visible.
7. Add the white chocolate and mix lightly.
8. Rest the dough in the refrigerator for 30 minutes.
9. Divide the rested dough into 180–200g portions.
10. Lower the preheated oven from 200°C to 185°C and bake for 10–13 minutes.
https://hong-recipe.pages.dev/en/recipes/white-red-velvet-cookie/
Hong's Recipe