Edible Red Velvet Cookie Dough (Printable Version)
Creamy no-bake red velvet cookie dough with cocoa, vibrant red color, and white chocolate chips.
# What You Need:
→ Main Dough
01 - 1 1/4 cups (160 g) all-purpose flour, heat-treated
02 - 1/2 cup (115 g) unsalted butter, softened
03 - 3/4 cup (150 g) granulated sugar
04 - 1/4 cup (50 g) light brown sugar, packed
05 - 2 tbsp (15 g) unsweetened cocoa powder
06 - 1/4 tsp salt
07 - 2 tbsp (30 ml) milk
08 - 2 tsp vanilla extract
09 - 1 1/2 tsp red gel food coloring
→ Mix-ins
10 - 1/3 cup (60 g) mini white chocolate chips
# Directions:
01 - Preheat your oven to 350°F. Spread the flour evenly on a baking sheet and bake for 5 minutes to eliminate any harmful bacteria. Allow the flour to cool completely before proceeding.
02 - In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer until light and fluffy.
03 - Add the cocoa powder, salt, milk, and vanilla extract to the creamed mixture. Blend until the mixture is smooth and uniform.
04 - Gradually add the cooled, heat-treated flour to the wet mixture and blend on low speed until just combined. Avoid overmixing.
05 - Add the red gel food coloring and mix thoroughly until the dough is evenly colored throughout with no streaks remaining.
06 - Gently fold the mini white chocolate chips into the dough using a silicone spatula, distributing them evenly.
07 - Scoop the dough into serving bowls or roll into bite-sized balls. Serve immediately, or store in an airtight container in the refrigerator for up to 5 days.
# Expert Advice:
01 -
- No oven time means you can go from craving to eating in under twenty minutes flat.
- The cocoa flavor is subtle and rich without being overly sweet, which makes it dangerously easy to eat straight from the bowl.
- Heat treating the flour takes almost no effort and lets you enjoy raw dough without a single worry.
02 -
- Gel food coloring is essential here because liquid coloring adds moisture and can leave a bitter chemical aftertaste that ruins the whole batch.
- Do not skip heat treating the flour, as raw flour can harbor harmful bacteria just like raw eggs can.
03 -
- If your dough feels too soft after mixing, pop it in the fridge for fifteen minutes and it will firm up to the perfect scoopable consistency.
- For the most vibrant red color, add the food coloring gradually and stop when it looks slightly brighter than you want because it will deepen as it sits.