Red Velvet White Chocolate Chip Cookies

Red Velvet White Chocolate Chip Cookies

Red Velvet White Chocolate Chip Cookies are a fun cookie to make and taste good too. The color contrast between the cookie and the white chips also looks inviting. They have a softer, chewy texture which work so well with the white chocolate chips baked into the cookie. The red and white colors are perfect for Valentine’s Day, Christmas, or heck, anytime. Be careful though, they are so good you might want to keep enough ingredients around. You might wind up making a second batch.

Ingredients:
1 ⅓ cups all-purpose flour
4 teaspoons cocoa powder
½ teaspoon baking soda
¼ teaspoon sea salt
½ cup butter, softened
¼ cup packed light brown sugar
½ cup granulated white sugar
1 large egg
1 ½ teaspoons vanilla extract
2 teaspoons red food coloring
1 teaspoon lemon juice
1 cup white chocolate chips

Servings: About 24

Directions:
In a large mixing bowl, add the flour, cocoa powder, baking soda and sea salt. Whisk to combine and set aside.

Add the softened butter, brown sugar and white sugar to a stand mixer bowl. Use the paddle attachment and mix until creamed together. A hand mixer can work, but a stand mixer is preferred.

Add the egg, red food coloring, vanilla and lemon juice. Mix until combined. Add flour mixture and mix until just combined. Mix in ⅔ cup of the white chocolate chips. Reserve the other ⅓ cup for topping after baking. Cover the bowl and chill the dough for about 1 to 1 ½ hours or until dough is nearly firm.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Using a spoon, scoop about 1 ½ tablespoons of dough per cookie. Roll into balls and place on the baking sheet about 2″ apart. Bake in 2 batches. Keep the remaining dough chilled until needed.

Bake cookies about 10 minutes until the edges looked baked. The centers will look a bit undercooked. Bake another minute if necessary but don’t over cook or they will be dry and not soft and chewy. Remove from the oven and press a few of the remaining white chips into each cookie top. Let cool for 5 minutes, then transfer to a wire rack to finish cooling. Repeat the process for the second sheet of cookies.

Store cookies in an airtight container, if there are any leftover.