Cookie of the Month: October 2026

Jahnae Roach is going to school for art and business. She is a dishwasher, an at-home cook and baker, and also an artist (lyrically and visually). Red velvet is an amazing burst of flavor and full of color and not as appreciated as much as it should be.

Red Velvet Cookie
Kenric Hunt, Executive Chef at Brook Valley Country Club

Recipe Courtesy of Jahnae Roach

Ingredients:

• 1 ½ cups of all-purpose flour  

• 1/3 cup of coca powder 

• 1 teaspoon of baking soda 

• ½ teaspoon of baking powder 

• ½ teaspoon of salt 

• 1 cup of butter (softened) 

• ¾ cup of brown sugar 

• ½ cup of white sugar 

• 1 large egg 

• 1 tablespoon of milk 

• 2 teaspoons of vanilla extract 

• 2 tablespoons of red food coloring 

• 1 cup of white chocolate chips or as needed 

Directions:

1. Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a bowl. 

2. Beat butter with an electric mixer for about 2 minutes until fluffy; beat in brown and white sugar until smooth. Beat egg, milk, and vanilla extract into butter mixture; beat in food coloring until uniformly colored. 

3. Gradually stir the flour mixture into the butter mixture with the electric mixer at low speed until completely combined; stir in 1 cup of white chocolate chips. Cover bowl with plastic wrap; place in the refrigerator for 1 hour or overnight.

4. Preheat oven to 350 degrees F (175 degrees C). Line the baking sheets with parchment paper. Roll the dough into 2 ½ -inch balls; place on prepared baking sheets and slightly flatten them. 

5. Bake in the preheated oven for about 9-11 minutes until the edges are lightly browned. Sprinkle cookies with a few additional chocolate chips; allow them to cool completely.