Everything she raved about was spot on. These cookies are just the right amount of chocolate, tenderness and chewiness. They’re are wonderful 365 days of the year, but with their beautiful color, they the perfect go-to for Christmas, Valentines Day and Forth of July.
- 1/2 Cup - Unsalted Butter, at Room Temperature
- 1 Cup - Sugar
- 1 Teaspoon - Distilled White Vinegar
- 1 - Large Egg
- 1 Teaspoon - Vanilla Extract
- 1 1/2 Teaspoons - Red Food Coloring
- 1 1/2 Cups - All Purpose Flour
- 2 1/2 Tablespoons - Cocoa
- 1 Teaspoon - Cornstarch
- 3/4 Teaspoon - Baking Powder
- 1/4 Teaspoon - Salt
- 3/4 Cup, Plus More for Garnish - White Chocolate Chips
- Preheat oven to 375 degrees.
- In a stand up mixer fitted with a paddle attachment, mix butter and sugar on medium speed for 3-4 minutes or until pale and fluffy.
- Add vinegar and mix just until combined. Add the egg just until combined. Scrape down sides of mixing bowl. Add vanilla and red food coloring and combine.
- To the butter mixture, add half the flour, cocoa, cornstarch, baking powder and salt. Mix on low until just combined. Scrape down the sides and the bottom of the mixing bowl. I took the paddle off to really dig down to the bottom. Add the rest of the flour and mix until everything is incorporate. Mix in the White Chocolate Chips.
- Line cookie sheets with parchment or silpat mats.
- Roll dough into ping pong ball sized balls and place on prepared cookie sheets 2 inches apart. I did not flatten them.
- Bake for 9-11 minutes. While the cookies are just out of the oven, gently push a few white chocolate chips into hot tops of cookies in a random pattern to garnish. Tip down is easiest. I