Green Velvet Cookies (Printable Version)

Soft, chewy green-hued cookies with cocoa and white chocolate chips. Perfect festive treat ready in 32 minutes.

# What You'll 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

# Directions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper to prevent sticking.
02 - In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well blended. Set aside for later use.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture becomes light and fluffy, approximately 2-3 minutes.
04 - Add the eggs one at a time, beating thoroughly after each addition. Incorporate the milk, vanilla extract, vinegar, and green food coloring, mixing until the batter is uniformly colored and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to prevent tough cookies.
06 - Gently fold the white chocolate chips into the dough using a spatula until evenly distributed throughout.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, leaving approximately 2 inches of space between each cookie to allow for spreading.
08 - Bake for 10-12 minutes, or until the edges appear set while the centers remain slightly soft. The cookies should not appear overbaked.
09 - Allow the cookies to rest on the baking sheet for 5 minutes to firm up before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The white chocolate perfectly balances the slight cocoa bitterness creating an addictive sweet-salty combination
  • These cookies stay soft for days thanks to the vinegar which activates the baking soda for that perfect chewy texture
  • They're unexpectedly festive without feeling overly themed so you can make them year-round just because
02 -
  • Gel food coloring is absolutely worth buying because liquid coloring will throw off your dough consistency and require more flour to fix
  • The vinegar might seem strange but it's what makes these cookies incredibly soft and chewy instead of cakey
  • These freeze beautifully so I often double the batch and freeze half the dough for emergency cookie cravings
03 -
  • Chill your dough for 30 minutes before baking if you want thicker cookies with even chewier centers
  • Press a few extra white chocolate chips into the tops before baking for that bakery look
  • The vinegar is non-negotiable it's what makes the texture absolutely perfect

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