Green Velvet Cookies (Printable)
Soft green cookies with cocoa and white chocolate chips
# What You Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 3/4 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 1/2 cup brown sugar, packed
08 - 2 large eggs
09 - 1 tablespoon milk
10 - 2 teaspoons vanilla extract
11 - 1 teaspoon white vinegar
12 - 1 tablespoon green food coloring (gel preferred)
→ Add-ins
13 - 1 1/2 cups white chocolate chips
# Steps:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy.
04 - Add the eggs one at a time, beating well after each addition. Mix in the milk, vanilla extract, vinegar, and green food coloring until fully combined.
05 - Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
06 - Fold in the white chocolate chips until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
09 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- The combination of cocoa and white chocolate creates an unexpected flavor that keeps everyone guessing
- These cookies stay incredibly soft for days thanks to the vinegar trick in the dough
02 -
- Over mixing the dough after adding flour will make these cookies tough so stop as soon as combined
- The vinegar might seem unusual but it is the secret to keeping these soft for days
03 -
- Chill the dough for 30 minutes if it feels too sticky to scoop
- Rotate the baking sheets halfway through for even baking