Experience the rich decadence of Levain Bakery-style red velvet cookies with our perfected recipe that blends bakery authenticity with indulgent flavors. Our cookies are crisp on the outside, luxuriously gooey inside, packed with velvety cocoa, sweet vanilla, and creamy white chocolate. This guide offers the most complete, detailed recipe to master thick, chewy red velvet cookies at home.
Ingredients for Authentic Levain Red Velvet Cookies
We use only the highest quality baking ingredients to achieve the signature texture and taste. This yields 8 bakery-sized cookies.
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, straight from the fridge
- 1 ½ tablespoons red food coloring (gel preferred for intense hue)
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder (Dutch-processed for deeper color)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups white chocolate chips
- ½ cup semi-sweet chocolate chunks
- 1 tablespoon cornstarch (for a chewy center)
Step-by-Step Instructions
1. Cream Butter and Sugars
In a stand mixer with the paddle attachment, beat cold butter with brown and white sugars until creamy but not over-whipped—about 2–3 minutes.
2. Add Eggs, Vanilla, and Food Coloring
Add in eggs one at a time. Then add vanilla extract and food coloring. Mix until evenly blended and deep red.
3. Mix Dry Ingredients Separately
In a separate bowl, whisk together flour, cocoa powder, baking soda, salt, and cornstarch. Slowly add to wet ingredients.
4. Add White Chocolate and Chocolate Chunks
Fold in the white chocolate chips and semi-sweet chunks by hand to avoid overmixing and to preserve the chunky texture.
5. Chill the Dough
Chill for at least 60 minutes, ideally overnight, for the best texture and flavor development.
6. Portion and Shape
Scoop dough into 8 massive balls (about 6 oz each). Do not flatten—Levain-style cookies must remain thick.
7. Bake at High Heat
Bake in a preheated 410°F (210°C) oven for 9–11 minutes until the edges are set but the center remains soft and gooey.
8. Cool on Pan
Let cookies cool on the baking tray for 15 minutes to finish setting. The result: a soft, fudgy interior with a slight crunch outside.
Tips for Perfect Levain-Style Texture
- Use cold butter: Creates steam pockets during baking, contributing to thick cookies.
- Don’t skip cornstarch: Enhances softness and chew.
- High heat baking: Traps moisture inside, mimicking the Levain signature.
- Big dough balls: Ensures the signature chunky profile.
- Use Dutch-processed cocoa: Gives the ideal deep red hue and smooth chocolate flavor.
Storage and Freezing Instructions
Room Temperature
Store in an airtight container for up to 5 days. Place parchment between cookies to retain shape.
Freezer Storage
Portion dough into balls and freeze up to 3 months. Bake from frozen at 410°F for 11–13 minutes.
FAQs for Red Velvet Cookie Perfection
Why are my cookies flat?
Likely due to soft butter or insufficient chilling. Use cold butter and chill dough thoroughly.
Can I substitute food coloring?
Yes. Use beetroot powder (1–2 tsp) for a natural option, though the color will be subtler.
Can I add nuts?
Absolutely. ½ cup chopped pecans or walnuts pairs beautifully with red velvet and chocolate.
What’s the best cocoa for red velvet cookies?
Dutch-processed cocoa enhances the red color and deep chocolate tones, essential for red velvet.
Conclusion
Our Levain-style red velvet cookie recipe delivers a superior bakery experience at home with rich cocoa flavor, thick centers, and bursts of creamy white chocolate. Use our method, tips, and timing for the ultimate cookie indulgence—bold in color, flavor, and texture.