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Chewy Red Velvet Cookies in a Jar

These delightful Chewy Red Velvet Cookies in a Jar are soft, chewy, and packed with white chocolate chips, making them a perfect homemade gift or treat for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Use a high-quality brand for best results.
  • 1/3 cup cocoa powder, sifted Using Hershey's or Ghirardelli for a rich chocolate flavor is recommended.
  • 1/2 tsp baking soda Ensures the cookies rise just right.
  • 1/4 tsp baking powder Adds a touch of lift to get that perfect chew.
  • 1/2 cup granulated sugar Standard white sugar for sweetness.
  • 1/4 cup brown sugar Packed light or dark brown sugar adds moisture.
  • 1/2 cup white chocolate chips Semi-sweet or milk chocolate can be used instead.
Wet Ingredients
  • 1/4 cup melted butter, cooled Unsalted butter is preferred for that rich buttery flavor.
  • 1 large egg, room temperature Helps in binding the cookies.
  • 1 1/2 tsp vanilla extract Pure extract is preferred.
  • 1 tsp red food coloring Gel coloring is recommended for best results.

Method
 

Preparation
  1. Sift the cocoa powder in a bowl to remove any lumps.
  2. Layer the ingredients in a clean jar in this order: all-purpose flour, cocoa powder, baking soda, baking powder, granulated sugar, brown sugar, and white chocolate chips. Pack each layer gently but firmly.
  3. Preheat your oven to 350°F (175°C).
Mixing
  1. In a separate bowl, whisk together the melted butter, room-temperature egg, vanilla extract, and red food coloring until blended smoothly.
  2. Pour the contents of the jar into a mixing bowl. Create a well in the center and add the wet ingredients. Mix gently until just combined, being careful not to overmix.
Baking
  1. Drop rounded tablespoons of dough onto an ungreased baking sheet, spacing them about 2 inches apart.
  2. Bake in the preheated oven for 10-12 minutes until the edges are set but the centers look soft.
  3. Let the cookies rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.

Notes

For best results, slightly under-bake the cookies for a chewier texture. Store in an airtight container at room temperature for up to 5 days.