Green Velvet Cookies (Printable Version)

Soft chewy green-hued cookies with cocoa and white chocolate chips

# What You 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

# How To Make It:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat the butter, granulated sugar, and brown sugar together in a large bowl until light and fluffy.
04 - Add eggs one at a time, beating well after each addition. Mix in milk, vanilla extract, vinegar, and green food coloring until fully combined.
05 - Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
06 - Fold in the white chocolate chips until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10 to 12 minutes, or until edges are set but centers remain soft.
09 - Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • The texture is soft and pillowy, almost like a bakery cookie but better
  • That striking green color makes people genuinely excited before they even take a bite
  • The cocoa adds just enough depth to keep them from being too sweet
  • They're surprisingly simple despite looking like you worked magic on them
02 -
  • The cookies might look slightly underdone when you pull them out. They'll continue cooking on the hot baking sheet, and this is what gives you that soft center.
  • Gel food coloring is your best bet here. Liquid coloring can throw off your dough consistency.
  • Room temperature ingredients really do matter here. Cold eggs or butter will prevent the dough from coming together smoothly.
03 -
  • Scoop your dough balls all at once so the cookies bake evenly. Uneven scooping means some will be overdone while others are underbaked.
  • Rotate your baking sheets halfway through baking. This ensures even browning, especially if your oven has hot spots like mine does.

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