Ingredients (~24 cookies)
- 3 cups all-purpose flour
- 5 tbsp cocoa powder, sifted
- 1 1/2 tsp baking soda
- 1 tsp fine salt
- 2 1/2 cups white chocolate chips
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 tsp vanilla extract
- 2 large eggs
- 2 tsp gel red food coloring
- 1/4 cup buttermilk
Making Dough
Line the two baking sheets with parchment paper and preheat the oven to 350 degrees Fahrenheit.
In a medium mixing bowl, whisk the flour, sifted cocoa powder, baking soda, and salt until combined.
In a large bowl, use an electric mixer to combine butter, granulated sugar, brown sugar, and vanilla until light and creamy.
Slowly add each egg, mixing after each addition.
Add the red food coloring and mix until the color is uniform, then mix in the buttermilk.
Add half of the dry ingredients to the wet ingredients and mix on low speed, just long enough until a few streaks of flour remain.
Do not overmix or else the cookies won’t be chewy!
Use a rubber spatula to fold in the rest of the dry ingredients until just combined, then fold in the white chocolate chips.
Baking and Finishing Cookies
Scoop the cookie dough out onto the prepared baking sheets.
Make sure to space out the scoops so that there is at least 3 inches of space between each dough ball.
The cookies should be baked for approximately 8 to 10 minutes; the edges will be set but the center will still look a little undercooked.
When taking the baking sheets out of the oven, tap them firmly on a wire rack or countertop a few times.
This will cause the cookies to deflate and form the chewy, dense texture and cracked appearance that is characteristic of these cookies.
You should allow the cookies to set on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.s for 5 minutes before transferring them to a wire rack to cool completely.
Red Velvet White Chocolate Cookies
Ingredients
Ingredients (~24 cookies)
- 3 cups all-purpose flour
- 5 tbsp cocoa powder sifted
- 1 1/2 tsp baking soda
- 1 tsp fine salt
- 2 1/2 cups white chocolate chips
- 1 cup unsalted butter 2 sticks, softened
- 1 cup granulated sugar
- 3/4 cup light brown sugar packed
- 2 tsp vanilla extract
- 2 large eggs
- 2 tsp gel red food coloring
- 1/4 cup buttermilk
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Whisk together flour, cocoa powder, baking soda, and salt in medium bowl.
- Cream butter and both sugars until light and fluffy, then mix in vanilla.
- Beat in eggs one at a time, then mix in red food coloring and buttermilk until uniform.
- Mix half the dry ingredients into wet ingredients on low speed, then fold in remaining dry ingredients and white chocolate chips.
- Scoop dough onto baking sheets, spacing 3 inches apart.
- Bake 8-10 minutes until edges set but centers slightly underdone.
- Immediately tap baking sheets on counter several times to deflate cookies.
- Cool on sheets 5 minutes, then transfer to wire rack to cool completely.
