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
Prepare the Cookie Dough
Preheat your oven to 350°F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, sifted cocoa powder, baking soda, and salt.
In a separate, larger bowl, cream together the softened butter, granulated sugar, and light brown sugar with a mixer until light and creamy. Mix in the vanilla extract.
Add the eggs one at a time and beat until the mixture is smooth. 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 until a few streaks of flour remain. Fold in the rest of the dry ingredients with a spatula until the dough is just combined, then fold in the white chocolate chips.
Bake and Finish the Cookies
Scoop the cookie dough onto the prepared baking sheets, leaving about 3 inches of space between each dough ball.
Bake for ~8-10 minutes, or until the edges are set. The middles will still look slightly underdone.
As soon as you take the baking sheets out of the oven, tap them firmly on a wire rack or the counter a few times. This deflates the cookies, creating a dense, fudgy texture and characteristic cracks on top.
Let the cookies cool on the baking sheets 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.
