Chunky Levain-Style Red Velvet Cookies

Ingredients

• 113 g cold cream cheese (cold)
• 40 g powdered sugar
• 20 g cornstarch (for the cream cheese bark)
• 50 g white chocolate (melted and cooled)
• 5 g vanilla extract (for the cream cheese bark)
• salt (pinch)
• 355 g all-purpose flour
• 35 g cocoa powder
• 6 g baking soda
• 2 g cream of tartar
• 3 g kosher salt
• 4 g cornstarch (for the cookie dough)
• 227 g unsalted butter (cold and cubed)
• 200 g brown sugar (packed)
• 120 g granulated sugar
• 1 large egg
• 2 egg yolks
• 10 g vanilla extract (Mexican vanilla recommended)
• 5 g liquid red food coloring
• 75 g white chocolate chunks (optional; 50-100g range provided)

Steps

1. 1

   In a mixing bowl, combine the cold cream cheese, powdered sugar, 20g cornstarch, melted and cooled white chocolate, 5g vanilla extract, and a pinch of salt. Mix until the mixture is fully smooth.

2. 2

   Spread the cream cheese mixture into a layer approximately 1/2 to 3/4 inch thick on a parchment-lined tray. Place in the freezer for 30–60 minutes until solid.

3. 3

   Once frozen, chop the cream cheese bark into small chunks and return them to the freezer to keep them frozen until needed.

4. 4

   In a separate bowl, whisk together the dry ingredients: all-purpose flour, cocoa powder, baking soda, cream of tartar, kosher salt, and 4g cornstarch.

5. 5

   In a large bowl or stand mixer, mix the cold cubed butter with the brown sugar and granulated sugar until just combined. Do not overmix; the butter should still be cold.

6. 6

   Add the large egg, egg yolks, 10g vanilla extract, and liquid red food coloring to the butter mixture. Mix until just combined.

7. 7

   Add the whisked dry ingredients to the wet ingredients half at a time, mixing after each addition until just combined.

8. 8

   Gently fold in the frozen cream cheese bark chunks and the optional white chocolate chunks until evenly distributed.

9. 9

   Scoop the dough into large balls and place them in the freezer for 2-3 hours.

10. 10

    Preheat your oven to 350°F (175°C).

11. 11

    Bake the frozen cookies for 15-18 minutes until the edges are set but the centers remain soft.

12. 12

    Allow the cookies to cool slightly on the pan before eating.

Notes

The author recommends using Mexican vanilla for the best flavor. Ensure the cream cheese bark is kept frozen until the very moment you fold it into the dough to maintain distinct pockets. The long freeze time (2-3 hours) for the dough is essential for the Levain-style thick texture.

Nutrition per serving

• dessert
• cookies
• red velvet
• baked
• valentines day
• levain style
• cream cheese