Red Velvet White Chocolate Chip Cookies
Makes 11 large cookies
1-1/2 cups plus 1 tablespoon (198 grams) all-purpose flour
1/4 cup (21 grams) unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
3/4 cup (150 grams) light brown sugar
1/4 cup (50 grams) granulated sugar
1 egg, room temperature
1 tablespoon buttermilk (regular milk can be used as well)
2 teaspoons vanilla extract
1.5 tablespoons red food coloring
3/4 cup white chocolate chips, divided
- Whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
- Using a hand-held mixer or a stand mixer with the paddle attachment, beat the butter with the two sugars until creamy, about 2 minutes. Scrape down the bowl, and add the egg, milk, and vanilla extract, and beat together until combined.
- Add the food coloring, and mix until combined. Scrape down the bowl once more, and add the flour mixture. Turn the mixer to low, and mix until the cookie dough isjustcombined. (Overmixing can make the cookies tough and give them a strange texture) A very soft dough will be formed. Mix in 1/2 cup white chocolate chips and mix just until combined.
- Cover the dough and chill for 1 hour and up to 3 days. Chilling is mandatory.
- Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats or parchment paper.
- Scoop the cookies out onto the parchment paper using a large ice cream scoop.
- Press down the cookies gently using the palm of your hand. (You can wear a glove to keep everything clean) Using the remaining 1/4 cup white chocolate chips, gently press 4 or 5 into the tops of each cookie.
- Bake the cookies for 12-14 minutes, until they have spread out and look puffy. Let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Adapted from Sally’s Baking Addiction