If you’re craving the rich, decadent taste of Levain Bakery-style red velvet cookies, you’re in the right place. We’ve crafted the most indulgent, thick, bakery-style red velvet cookie recipe that mirrors the famous Levain cookie—crispy on the outside, gooey in the center, and packed with white chocolate chips. This guide breaks down every element for perfection, from ingredients and techniques to baking tips and customization.
Ingredients for Authentic Levain Red Velvet Cookies
Key Dry Ingredients
- 2 ¾ cups (340g) all-purpose flour
Opt for unbleached flour to retain a natural flavor and texture. - ¼ cup (21g) unsweetened cocoa powder
Use Dutch-process for a deep, rich red velvet tone and mellow chocolate flavor. - 1 teaspoon cornstarch
Helps soften the cookie interior and prevent spreading. - 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup (226g) unsalted butter, cold and cubed
Cold butter is critical for the cookie’s structure and thickness. - ¾ cup (150g) granulated sugar
- ¾ cup (165g) light brown sugar, packed
- 2 large eggs, cold
- 1 tablespoon red gel food coloring
Gel delivers intense color without thinning the batter. - 2 teaspoons vanilla extract
Mix-ins
- 2 cups (340g) white chocolate chips
Use premium-quality chips for the best flavor contrast.
Step-by-Step Preparation Instructions
1. Mix the Dry Ingredients
In a large bowl, whisk together flour, cocoa powder, cornstarch, baking soda, and salt. Sift for best results.
2. Cream Cold Butter and Sugars
In a stand mixer with a paddle attachment, beat the cubed cold butter with granulated and brown sugar for 3–4 minutes until creamy but still cold to touch. This step helps retain the chunky cookie shape.
3. Add Eggs and Flavor
Mix in eggs, vanilla, and red gel food coloring. Beat until just combined—do not overmix.
4. Incorporate Dry Ingredients
Add the dry mixture gradually, mixing on low speed until the dough just comes together.
5. Fold in White Chocolate Chips
Use a spatula or wooden spoon to gently fold in the chips without overworking the dough.
6. Chill the Dough
Refrigerate the dough for at least 30 minutes, preferably up to 2 hours. This enhances the chew and prevents spreading.
7. Portion the Dough
Scoop large 6 oz. dough balls (about the size of a tennis ball) to mimic the iconic Levain look.
8. Bake
Place dough balls on a parchment-lined baking sheet. Bake at 410°F (210°C) for 9–11 minutes. Cookies should look underbaked in the center but set on the edges.
9. Cool on Tray
Let cookies cool on the tray for 10–15 minutes before transferring to a rack. They’ll continue to cook as they rest.
Texture & Flavor Profile
| Feature | Description |
|---|---|
| Exterior | Crisp, slightly crunchy edges |
| Interior | Soft, gooey, rich with cocoa undertones |
| Chocolate Chips | Melt-in-mouth texture with sweet contrast |
| Color | Deep red, slightly maroon hue |
Customization Tips
Add Crunch
- Swap ½ cup of white chocolate chips for macadamia nuts or pecans.
Make it Stuffed
- Insert a cube of cream cheese in the center of each dough ball before baking for a molten surprise.
Gluten-Free Variation
- Use a 1:1 gluten-free flour blend and add ½ teaspoon xanthan gum for structural integrity.
Storage and Freezing Instructions
- Room Temperature: Store in an airtight container for up to 4 days.
- Freezer (Unbaked): Freeze portioned dough balls up to 3 months. Bake straight from frozen, adding 1–2 extra minutes.
- Freezer (Baked): Let cool fully, wrap individually, and store for 2 months. Reheat at 300°F for 5–6 minutes.
Pro Tips for Bakery-Style Perfection
- Cold Butter is Non-Negotiable: It creates that signature thick texture.
- Baking Temperature: The high temp ensures a crisp crust while preserving the gooey center.
- Do Not Flatten Dough Balls: Keeping them tall ensures height and chunkiness.
Frequently Asked Questions
Why are my cookies flat?
Likely due to soft butter or overmixing. Ensure butter is cold and dry ingredients are precisely measured.
Can I use liquid food coloring?
Gel food coloring is highly recommended to avoid altering the dough’s consistency.
Why is cornstarch used?
It softens the cookie interior and helps mimic the bakery-style tenderness.
Serving Suggestions
- Pair with cream cheese frosting dip or a glass of cold milk.
- Serve warm with a scoop of vanilla bean ice cream for a red velvet lava cookie experience.
Conclusion
These Levain-style red velvet cookies are the ultimate indulgence. With crisp edges, gooey centers, and bold color, they’re perfect for special occasions or everyday cravings. Follow each step precisely, and you’ll achieve professional bakery results in your home kitchen.