Red Velvet White Chocolate Chip Cookies
Submitted by Rich Williams (‘62)
Ingredients:
- 1 1/3 cups (189g) all-purpose flour (scoop and level to measure)
- 4 tsp (6g) cocoa powder*
- 1/2 tsp baking soda
- 1/4 tsp (heaping) salt
- 1/2 cup unsalted butter , softened
- 1/2 cup (100g) granulated sugar
- 1/4 cup (55g) packed light brown sugar
- 1 large egg
- 2 tsp liquid red food coloring, or 1 1/2 tsp gel red food coloring
- 1 1/2 tsp vanilla extract
- 1 tsp white vinegar or lemon juice
- 3/4 cup + 1/3 cup white chocolate chips or semi-sweet chocolate chips, divide
Cooking Instructions:
In a mixing bowl whisk together flour, cocoa powder, baking soda and salt, set aside
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In the bowl of an electric stand mixer fitted with paddle attachment cream together butter, granulated sugar and brown sugar until combined.
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Mix in egg. Add in red food coloring, vanilla and vinegar.
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Add flour mixture and mix just until combined. Mix in 3/4 cup white or semi-sweet chocolate chips (set aside remaining 1/3 cup to use after baking).
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Cover bowl and chill dough 1 – 2 hours until dough is nearly firm. Preheat oven to 350 degrees near the end of dough chilling.
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Scoop dough out and shape into balls about 1 1/2 Tbsp each (or 28g). Transfer to parchment paper lined baking sheet spacing 2-inches apart.
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Bake one sheet at a time (keep remaining dough chilled and repeat process), until cookies appear set on the edges but slightly under-baked in the center, about 10 – 11 minutes.
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Remove cookies from oven and gently press some of the remaining white chocolate chips into tops.
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Let cool on baking sheet 5 minutes, then transfer to a wire rack to cool.
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Store cookies in an airtight container. Keep a few bread slices or large flour tortillas in container with cookies to keep them soft.
Notes
- *Sift cocoa powder into flour mixture if it’s clumpy.