Green Velvet Cookies (Print Version)

Soft, chewy cookies with vibrant green color and white chocolate chips.

# 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

→ Add-ins

13 - 1 1/2 cups white chocolate chips

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
03 - Beat butter, granulated sugar, and brown sugar until light and fluffy.
04 - Add eggs one at a time, beating well after each. Mix in milk, vanilla, vinegar, and food coloring.
05 - Gradually add dry ingredients to wet, mixing just until combined.
06 - Fold white chocolate chips into dough.
07 - Scoop tablespoon-sized dough balls onto baking sheets, spacing 2 inches apart.
08 - Bake 10-12 minutes until edges are set but centers remain soft.
09 - Cool on baking sheet 5 minutes, then transfer to wire rack.

# Expert Advice:

01 -
  • The texture is impossibly chewy and soft, almost like a brownie met a sugar cookie and they fell in love
  • That subtle cocoa note keeps them from being too sweet while the white chocolate adds these creamy little bursts throughout
  • They actually taste as good as they look, which is saying something for something this vibrantly green
02 -
  • Gel food coloring is absolutely worth it here since liquid coloring can throw off the dough consistency and give you pale disappointing cookies
  • The vinegar is not optional it is the secret to that tender velvet like texture that makes these so special
  • Under baking slightly is your friend because these continue setting on the baking sheet and you want them to stay soft
03 -
  • Chill the dough for 30 minutes before baking if you want thicker cookies that hold their shape even better
  • Use a cookie scoop for uniform size so they all bake at the same rate and look professional

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