Make this red velvet cookie for one the next time you’re craving something sweet. Chewy and a little gooey in the middle – it has the perfect red velvet flavor and tons of melty white chocolate.
This red velvet cookie is perfect for your one true love. AKA yourself. It’s big and chewy with a delicious red velvet flavor, beautiful red color, and tons of white chocolate. It’s definitely big enough to share, or if you’re feeling generous, the dough can be divided in half to make 2 large cookies.
It’s the perfect red velvet treat for when you don’t want to bother making a whole batch of cookies or need something sweet in very little time. If you’ve tried my red velvet chocolate chip cookies, then you’ll love this recipe. It’s very similar in flavor and cookie texture, only it’s gigantic and takes way less time to make.
Making A Single Serving Red Velvet Cookie
From start to finish, this recipe is ready in about 20-25 minutes, including the bake time.
- First, you’ll whisk together 2 tablespoons of melted butter with 2 tablespoons brown sugar and 1 tablespoon white sugar.
- Then you’ll whisk in the egg yolk, ¼ teaspoon vanilla extract and ½ teaspoon red food coloring. Make sure that you only use the egg yolk, and not the whole egg. Otherwise, the dough will be way too runny/soft. It will look very bright at this point – but don’t worry.
- Then stir in 6 tablespoons all-purpose flour, 1 ½ teaspoons cocoa, and ⅛ teaspoon baking soda. If you want to add in a pinch of salt, feel free.
- Last but not least, stir in 2 tablespoons white chocolate. You can use either chopped white chocolate or white chocolate chips. Or really any chocolate chips that you have on hand.
- Then form the dough into a large ball and place on your lined cookie sheet.
- It will need to bake in the preheated oven for about 14 minutes at 350F, or until the top looks set. When it comes out of the oven, I like adding a few extra chocolate chips/chocolate chunks on top of the cookie.
Pro Tip: For the food coloring, it’s a little bit up to you with how much food coloring to use. You can use a little less (about ¼ teaspoon) for a less vibrant red color. I typically use about ½ teaspoon for a brighter color.
If you’d like to make 2 smaller cookies (they’ll still be quite large), divide the dough into 2 equal balls. They’ll cook for about 12 minutes at 350F.
Big, chewy, almost a little gooey and filled with white chocolate – if you love red velvet, then this is definitely the cookie recipe for you. And if you need another giant cookie to try, then I recommend:
Red Velvet Cookie for One
- Cookie Sheets
- 2 tablespoons unsalted butter (28 grams) melted
- 2 tablespoons light brown sugar dark will work too
- 1 tablespoon granulated sugar
- 1 large egg yolk discard the white
- ¼ teaspoon vanilla extract
- ½ teaspoon red food coloring
- 6 tablespoons all-purpose flour (47 grams) measured with a measuring spoon, level off the top
- 1 ½ teaspoons cocoa powder
- ⅛ teaspoon baking soda
- 3 tablespoons white chocolate chips or chunks, divided
- Preheat the oven to 350F (180C). Line a cookie tray with parchment paper or a silicone baking pan.
- Whisk together the melted butter, brown sugar and white sugar until combined.
- Whisk in the egg yolk (be sure to only use the yolk), vanilla extract and red food coloring until smooth. It will look very bright at this point.
- Whisk/stir in the flour, cocoa and baking soda until no lumps remain.
- Stir in 2 tablespoons of white chocolate chips/chunks.
- Form the dough into a ball and place on the lined cookie sheet. Or form into 2 balls and place 3 inches apart on the cookie sheet.
- Bake in the preheated oven for 13-15 minutes for one cookie, or about 10-12 minutes for 2 cookies, or until the top looks set.
- Remove from the oven and place extra chocolate chips/chunks on top of the cookie for the perfect look.
- Red Food Coloring: The amount you use is up to you. For the photos, I often use a little more than ½ teaspoon for a very bright color. Liquid or gel will work.
- Nutrition: Details are an estimate only and based on the entire cookie, assuming that you make the dough into one cookie.
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