Green Velvet Cookies (Printable Version)

Soft, chewy cookies with vibrant green color, subtle cocoa, and white chocolate chips. Perfect for festive occasions.

# 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 (gel preferred)

→ Add-ins

13 - 1 1/2 cups white chocolate chips

# Directions:

01 - Preheat the oven to 350°F and 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 in a large bowl until light and fluffy.
04 - Add eggs one at a time, beating well after each. Mix in milk, vanilla extract, vinegar, and green food coloring until fully combined.
05 - Gradually add dry ingredients to 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 about 2 inches apart.
08 - Bake for 10 to 12 minutes until edges are set but centers remain soft.
09 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Top Tips:

01 -
  • The texture is impossibly chewy with crisp edges, exactly the kind of cookie that makes people pause and ask what the secret ingredient is
  • White chocolate balances the subtle cocoa perfectly while letting that gorgeous green color steal the show
02 -
  • Overbaking is the enemy of soft cookies. Even an extra minute can transform that perfect chewy texture into something crunchy and dry
  • The vinegar might seem strange, but it is essential for that classic velvet flavor and helps activate the baking soda
03 -
  • Chill your dough for 30 minutes before baking if you want thicker cookies with even more chew
  • Room temperature ingredients really do make a noticeable difference in the final texture

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