Red Velvet Cookies
There is this time between Christmas and Valentine’s day where time seems to go both slow and fast, and the holiday season is over but we are still settling into the snowy landscape that comes with winter. This is why these cookies are perfect to make during this time as they would make a dazzling centerpiece on the holiday buffet table or a sweet little gift for that special someone. These cookies are a cross between the red velvet cake and America’s favorite cookie, chocolate chip. They are an easy project to tackle on the weekend on even on a weeknight, just be careful with what you are wearing with the red dye that is involved!
What you need
1 1/3 cups all-purpose flour
4 tsp cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1/2 tsp gel red food coloring
1 1/2 tsp vanilla extract
1 tsp white vinegar or lemon juice
1 cup white chocolate chips or semi-sweet chocolate chips
Directions
In a mixing bowl whisk together flour, cocoa powder, baking soda and salt, set aside.
In the bowl of an electric stand mixer fitted with paddle attachment cream together butter, granulated sugar and brown sugar until combined.
Mix in egg. Add in red food coloring, vanilla and vinegar.
Add flour mixture and mix just until combined. Mix in 3/4 cup white or semi-sweet chocolate chips (set aside remaining 1/3 cup to use after baking).
Cover bowl and chill dough 1 - 2 hours until dough is nearly firm. Preheat oven to 350° near the end of dough chilling.
Scoop dough out and shape into balls about 1 1/2 Tbsp each. Transfer to parchment paper lined baking sheet spacing 2-inches apart.
Bake one sheet at a time (keep remaining dough chilled and repeat process), until cookies appear set on the edges but slightly under-baked in the center, about 10 - 11 minutes.
Remove cookies from oven and gently press some of the remaining white chocolate chips into tops.
Let cool on baking sheet 5 minutes, then transfer to a wire rack to cool.
