Red Velvet White Chocolate Chip Cookies
Yield: 3 dozen
- 2 1/4 cups all-purpose flour
- 2 1/2 Tbsp cocoa powder*
- 1 1/2 tsp cornstarch
- 3/4 tsp baking soda
- 1/2 tsp salt
- 8 Tbsp butter, at room temperature
- 6 Tbsp all vegetable shortening, at room temperature
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 1/2 tsp white vinegar
- 1 1/2 tsp vanilla extract
- 1 Tbsp red food coloring
- 1 1/3 cups white chocolate chips, divided
- Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda and salt, set aside.
- Add butter, shortening and sugar to the bowl of an electric stand mixer and mix on medium speed until very pale and fluffy about 4 minutes.
- Add egg and egg yolk and mix until combine.
- Add vinegar, vanilla and food coloring and mix until well blended. Slowly add in dry ingredients and mix just until combine. Mix in 1/2 cup white chocolate chips. Scoop dough out by the heaping tablespoonfuls (about 1 1/2 Tbsp) and roll into balls and place on buttered or Silpat lined cookie sheets.
- Gently press about 6 white chocolate chips into the top of each cookie, being careful not to flatten the cookies (if you do flatten them a bit just reshape them to the height they had before adding the chips) and bake in preheated oven 8 – 9 minutes.
- Allow to cool several minutes on baking sheet before transferring to a wire rack to cool. Store cookies in an airtight container.
- *If you want a more chocolaty cookie you could replace 1 – 2 Tbsp flour with an additional 1 -2 Tbsp cocoa, the red just won’t be quite as vibrant. Or, you could replace the white chocolate chips with chocolate chips.