Red Velvet White Chocolate Chip Cookies
What you need:
- 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
- 7 Tbsp. unsalted butter, room temperature
- 6 Tbsp. vegetable shortening
- 1 1/2 cups granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 tsp. white vinegar
- 1 1/2 tsp. vanilla extract
- 1 Tbsp. red food coloring
- 1/2 cup white chocolate chips, plus about a cup more reserved for topping
Directions:
- In a medium bowl, stir together flour, cocoa powder, cornstarch, baking soda, and salt.
- In a stand mixer bowl, beat together butter, shortening, and sugar on medium speed for about 3 minutes, until fluffy.
- Add egg and yolk and mix until just combined.
- Add vinegar, vanilla, and food coloring. Mix until combined.
- Slowly add in the dry ingredients and mix until just combined. Do not overmix! Stir in 1/2 cup white chocolate chips.
- Scoop dough with a cookie scooper and roll into balls (about golf ball-sized) that are built taller than they are wide. Place onto a parchment paper or silicone mat lined baking sheet.
- Press about 4 or 5 more white chocolate chips on top of each ball of dough, but do not flatten them.
- Bake cookies in a preheated 375-degree oven for about 8 to 9 minutes. Cool for 5 minutes on the baking sheet before removing to a wire rack to cool completely.
Recipe from Life in the Lofthouse