Green Velvet Cookies White Chocolate Drizzle (Print Version)

Soft green cookies with white chocolate topping ready in 30 minutes

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2 tbsp unsweetened cocoa powder
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/2 tsp salt

→ Wet Ingredients

06 - 1/2 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 1/4 cup packed light brown sugar
09 - 2 large eggs
10 - 1/4 cup whole milk
11 - 2 tsp pure vanilla extract
12 - 1 tsp white vinegar
13 - 1 tbsp green food coloring (gel recommended)

→ For the Drizzle

14 - 4 oz white chocolate, chopped or chips
15 - 1 tsp coconut oil or vegetable oil (optional)

# How-To:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition.
05 - Mix in the milk, vanilla extract, white vinegar, and green food coloring until fully combined.
06 - Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
07 - Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 10-12 minutes, or until the edges are set but centers are still soft.
09 - Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10 - Melt the white chocolate with oil if using in a microwave-safe bowl in 20-second bursts, stirring until smooth.
11 - Drizzle the melted white chocolate over the cooled cookies using a fork or piping bag. Allow to set before serving.

# Expert Advice:

01 -
  • The texture is impossibly soft, like eating a cloud that happens to be flavored like happiness
  • That shock of green color makes people smile before they even take a bite
  • The white chocolate drizzle transforms them from cookies into something that feels like a bakery splurge
02 -
  • Overbaking is the enemy, these cookies continue cooking on the hot baking sheet after you pull them out
  • Gel food coloring is absolutely worth the extra trip to the baking aisle, liquid coloring will throw off your dough consistency
  • The white chocolate drizzle needs completely cool cookies or it will slide right off instead of setting beautifully
03 -
  • Chill the dough for 30 minutes if it feels too sticky to work with, this also helps prevent spreading
  • Use a piping bag with the tip snipped off for the neatest white chocolate drizzle lines

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