Red Velvet Black-and-White Cookies
If you, like me, prefer your chocolate chip cookies “lightly studded” rather than overloaded, or your hot chocolate to veer more milk than cocoa, then—red velvet, the mildest of all mild chocolate things, is for you. And these cookies…are also for you. We’re taking the classic black-and-white cookie and giving it a red velvet base—light cocoa, tangy buttermilk, hint of vinegar—then finishing it with a smooth, shiny, cream cheese (!) glaze. You can make them traditional-size or smaller and perfectly round (I explain my muffin tin trick below—that’ll help you get the smaller cookies to be nice and round).
Red Velvet Black-and-White Cookies (with a Cream Cheese Glaze!)
Makes about 24 smaller cookies or 12 large cookies
For the cookies
1¼ cups (163g) all-purpose flour
1 tablespoon plus 1 teaspoon (16g) cocoa powder
½ teaspoon (3g) Diamond Crystal kosher salt
½ teaspoon (2.5g) baking soda
¼ teaspoon (1g) baking powder
6 tablespoons (85g) unsalted butter, at room temperature
¾ cup (144g) granulated sugar
1 large egg (about 50g), at room temperature
2 teaspoons (10g) vanilla extract
¾ tablespoon (10–12g) red gel food coloring (use less for a subtler color)
1 teaspoon (5g) white vinegar
⅓ cup (80g) buttermilk
For the glaze
2½ cups (300g) confectioners’ sugar, sifted after measuring
8 ounces (225g) cream cheese, softened to room temperature
3 to 4 tablespoons (45–60g) water, plus more as needed
1 tablespoon (20g) light corn syrup, plus more as needed
½ teaspoon (2g) vanilla extract
3 tablespoons (18g) cocoa powder
Preheat the oven to 350°F. For large cookies, line 2 baking sheets with parchment paper. For small cookies, grease a 12-cup muffin tin.
In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder.
In a stand mixer fitted with the paddle attachment, cream the butter on medium speed for 1–2 minutes until smooth. Add the sugar and beat on high speed until light and fluffy, about 2 minutes.
Scrape down the bowl and add the egg, vanilla, food coloring, and vinegar. Beat until fully incorporated.
Reduce the mixer speed to low. Add the dry ingredients and buttermilk in alternating additions, beginning and ending with the dry ingredients. Mix just until combined.
For large cookies: Using a greased ¼-cup measure or scoop, drop mounds of batter about 3 inches apart onto the prepared baking sheets (4–5 cookies per sheet). Smooth the edges if desired. Bake for 13–14 minutes. Cool on the pan for 5 minutes, then transfer to a wire rack and flip so the flat side faces up.
For small cookies: Using a greased 1-tablespoon measure, drop batter into the center of each muffin cup. Bake for 9–11 minutes. Cool in the pan for 3 minutes, then transfer to a wire rack and flip so the flat side faces up.
Make the glaze: In a stand mixer, beat the confectioners’ sugar, cream cheese, water, corn syrup, and vanilla on high speed until smooth, about 2 minutes. Transfer half of the glaze to a separate bowl. Add the cocoa powder to the remaining glaze along with a few teaspoons of water and an additional teaspoon of corn syrup as needed to match the consistency.
Spread the vanilla glaze over half of each cookie. Once all cookies are half-glazed, spread the chocolate glaze over the remaining halves. Let set for at least 20 minutes at room temperature before serving.
Notes: All ingredients should be at true room temperature for best texture. Cookies (unfrosted) can be made up to 2 days ahead and stored airtight at room temperature. Frosted cookies may be frozen for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
