These moist, tender Red Velvet White Chocolate Chip Cookies are truly as good as they look. Too good to save for a special occasion - make a batch soon!
Keyword Red Velvet White Chocolate Chip Cookies
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
1/2CupUnsalted Butterat Room Temperature
1TeaspoonDistilled White Vinegar
1 1/2TeaspoonsRed Food Coloring
1 1/2CupsAll-Purpose Flour
3/4CupPlus 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 incorporated. 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.