Levain Bakery-Style Red Velvet Cookies

Levain Bakery red velvet cookies are here to make your holiday season extra special! These thick, gooey cookies are loaded with white chocolate chips and have that signature crackly top that makes them absolutely irresistible.

I first tried recreating these cookies last Christmas when Isabella kept begging me for “those giant red cookies from the bakery.” After three attempts (and a lot of taste-testing from Henry and the kids), I finally nailed the recipe. The secret? Cold butter and a hot oven. Trust me on this one.

What makes these bakery-style red velvet cookies so incredible is their texture. They’re crispy on the outside, but when you break one open, the center is warm, gooey, and studded with melted chocolate chips. Plus, that gorgeous red color makes them perfect for Valentine’s Day, Christmas, or any time you want to impress someone special.

If you love indulgent cookie recipes, you’ll also want to check out my best butter cookies recipe for another holiday favorite.

Why You Will Love This Red Velvet Cookie Recipe

• Bakery-quality results at home without needing any fancy equipment or ingredients
• Thick and gooey texture that rivals the famous Levain Bakery in New York City
• Beautiful red color makes them perfect for holiday gatherings and special occasions
• Double chocolate flavor from both white chocolate chips and cocoa powder creates an amazing taste
• Only 20 minutes of prep time plus chilling makes these surprisingly easy to make
• Impressive presentation with their tall, craggly tops and generous size

Ingredients You’ll Need for Levain Bakery Red Velvet Cookies

Here’s what you need to make these thick and gooey red velvet cookies at home:

• 1 cup COLD unsalted butter, cubed This is non negotiable! Cold butter creates steam pockets that give you that thick texture.
• 1½ cups granulated white sugar Sweetens the cookies and helps create those beautiful crackly tops.
• 2 large eggs Binds everything together and adds richness.
• 1 tsp vanilla extract Brings out all the chocolate flavors.
• 2 tsp red liquid food coloring Gives you that signature red velvet color. Gel food coloring works too!
• 1/4 cup unsweetened cocoa powder Provides that subtle chocolate flavor that makes red velvet special.
• 1 tsp baking soda Helps the cookies rise and creates a tender crumb.
• 1 tsp cornstarch My secret ingredient for extra soft centers.
• 1/2 tsp salt Balances the sweetness perfectly.
• 1 cup cake flour Creates a tender, delicate texture.
• 1¾ cups all-purpose flour Gives the cookies structure so they hold their shape.
• 2 cups white chocolate chips I use Ghirardelli brand for the best melting quality.
• 1 cup semi-sweet chocolate chips Godiva brand works beautifully here.

Ingredient Notes and Substitutions

The cake flour is important for getting that bakery style texture, but if you don’t have any, you can make your own by measuring 1 cup all-purpose flour, removing 2 tablespoons, and replacing it with 2 tablespoons cornstarch.

For the food coloring, liquid works great, but gel food coloring gives you a more vibrant red with less product. Start with 1 teaspoon if using gel and add more if needed.

If you can’t find white chocolate chips, you can use all semi-sweet or milk chocolate chips instead. The flavor will be different but still delicious!

How to Make Levain Bakery Red Velvet Cookies

Follow these steps to create perfect red velvet cookies with white chocolate chips every single time:

Step 1: Preheat your oven to 410°F. This high temperature is what creates that crispy exterior while keeping the inside gooey. Line 2 baking sheets with parchment paper or silicone liners and set them aside.

Step 2: In the bowl of a stand mixer fitted with the paddle attachment, cream together the cubed cold butter and granulated sugar on low speed for 30 seconds. Increase to medium speed for another 30 seconds, then high speed for a final 30 seconds until the mixture is light and fluffy. Scrape down the bottom and sides of the bowl with a spatula.

Step 3: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined. Beat in the red food coloring and cocoa powder on low speed until fully incorporated.

Step 4: Add the baking soda, cornstarch, salt, cake flour, and all-purpose flour. Mix on low speed just until a soft dough comes together. Don’t overmix here or your cookies will be tough!

Step 5: Stir in both types of chocolate chips on low speed until evenly distributed throughout the dough. The dough will be thick and chunky.

Step 6: Refrigerate the dough uncovered for 20 minutes. This chilling time is crucial for preventing the cookies from spreading too much in the oven.

Shaping and Baking

Step 7: Using a digital kitchen scale, measure out 6 ounces of dough (this is about 3/4 cup if you don’t have a scale). Use your hands to form it into a rough, craggly ball with a tall shape. Don’t smooth it out those rough edges create the signature crackly top!

Step 8: Place only 4 cookie dough balls per baking sheet, spacing them about 3 inches apart. These cookies spread quite a bit, so don’t overcrowd them. Keep any remaining dough refrigerated while you bake the first batch.

Step 9: Bake one sheet at a time on the center rack for 8-11 minutes. You’re looking for tops that appear dull and dry with centers that look mostly set. Mine are perfect at exactly 9 minutes and 30 seconds, but every oven is different.

Step 10: Remove from the oven and let the cookies cool on the baking sheet for AT LEAST 30 minutes. I know this is hard (they smell amazing!), but if you try to move them too soon, they’ll completely fall apart. They need this time to set up properly.

Storage and Reheating Your Red Velvet Cookies

Store these Levain Bakery red velvet cookies in an airtight container at room temperature for up to 3 days. Layer them between sheets of parchment paper to prevent sticking.

For longer storage, freeze the baked cookies for up to 2 months. Wrap each cookie individually in plastic wrap, then place them all in a freezer safe bag or container.

To reheat, microwave a cookie for 15-20 seconds until the chocolate chips are melty again. You can also warm them in a 300°F oven for 5-7 minutes.

Want to make the dough ahead? Shape the dough balls and freeze them on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 2-3 extra minutes to the baking time.

Red Velvet Cookie Variations and Tips

Here are some ways to customize this thick and gooey red velvet cookie recipe:

Add cream cheese frosting: Let the cookies cool completely, then drizzle with a simple cream cheese glaze made from 4 oz softened cream cheese, 1 cup powdered sugar, and 2 tablespoons milk.

Make mini versions: Use 3 ounces of dough per cookie for a smaller size. They’ll bake in about 7-8 minutes and are perfect for cookie platters.

Try different chips: Swap the white chocolate for dark chocolate chips, butterscotch chips, or even peppermint chips for a holiday twist.

Add nuts: Fold in 1 cup of chopped pecans or walnuts along with the chocolate chips for extra crunch and flavor.

Make them gluten-free: Use a 1:1 gluten-free baking flour blend in place of both the cake flour and all-purpose flour. The texture will be slightly different but still delicious.

One crucial tip: Don’t skip the digital scale if you have one! Measuring the dough by weight gives you consistent results every time. These cookies are meant to be HUGE, and 6 ounces is the perfect size.

Also, resist the urge to flatten the dough balls before baking. That rough, tall shape is what creates those gorgeous crackly tops and gooey centers.

FAQs About Red Velvet Cookies

Conclusion

These Levain Bakery red velvet cookies are honestly one of my favorite recipes to make for special occasions. They look impressive, taste incredible, and always disappear quickly whenever I bring them to parties or family gatherings.

The combination of white chocolate chips and semi-sweet chocolate chips gives you the perfect balance of sweetness, while that gooey center makes every bite feel like a warm hug. Henry says these are his favorite cookies I’ve ever made, and that’s saying something considering how much baking happens in our kitchen!

Don’t be intimidated by the large size or the specific instructions. Once you make these cookies once, you’ll see how easy they really are. Just remember: cold butter, hot oven, and patience while they cool.

Give this recipe a try and let me know how they turn out! Be sure to tag me on Instagram so I can see your beautiful bakery style red velvet cookies. Save this recipe to your Pinterest boards so you can find it again when cookie season rolls around

Recipes You May Like

If you loved these red velvet cookies with white chocolate chips, you’ll want to try these other cookie recipes:

• Best Chocolate Crinkle Cookies Recipe Another gorgeous cookie with that crackly top and fudgy center
• Best Pumpkin Sugar Cookies Recipe Soft, thick cookies perfect for fall baking
• Blueberry Cheesecake Cookies Recipes If you love the cream cheese flavor with cookies

Happy baking

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