Brown the butter: Melt butter in a light-coloured skillet over medium heat, stirring constantly. Once it foams, continue stirring until golden-brown bits form at the bottom and it smells toasted and nutty, about 5 minutes. Pour immediately into a large bowl to stop the cooking. (VIDEO BELOW)
Cool to room temperature: Let the brown butter cool completely — about 20 minutes on the counter or 10 minutes in the freezer. Warm butter causes cookies to spread flat. You want it cool enough to hold its shape when lightly pressed.
Whisk the dry ingredients: In a medium bowl, whisk together the all-purpose flour, natural cocoa powder, baking soda, baking powder, and salt. Set aside. Mix butter and sugars: Whisk the cooled brown butter with the white sugar and brown sugar for 1–2 minutes, until smooth and glossy. Scrape down the bowl as needed.
Add the wet ingredients: Add the eggs, vanilla extract, white vinegar, and red gel food coloring. Whisk until fully combined and a vibrant red color runs evenly through the dough. Scrape the bowl once more.
Fold in dry ingredients + chips: Add the dry ingredients to the wet ingredients and fold gently with a rubber spatula until just combined — stop as soon as no dry streaks remain. Fold in the semi-sweet chocolate chips and white chocolate chips. Do not overmix.
Chill the dough: This is the most important step. Cover and refrigerate the cookie dough for at least 2 hours — overnight is even better. Cold dough gives you thick red velvet cookies with that signature chewy texture. Do not skip this step.
Scoop and bake: Preheat oven to 350°F and line a parchment-lined baking sheet with parchment paper. Use a large cookie scoop (about 3 oz) to portion dough, spacing cookies about 2 inches apart. Bake one tray at a time for 12 minutes. For smaller cookies, bake 9–10 minutes.
Rest, then transfer: Leave cookies on the tray for 5 minutes to finish setting. Transfer to a wire rack and serve warm or fully cooled. Either way, you’ll get rich, fudgy red velvet cookies loaded with melty chocolate in every bite.
