Red Velvet White Chip Cookies
Red velvet flavored cookies that bake up thick and are not too sweet. Be sure to use plenty of chips. I've tested these with cream cheese flavored chips and Ghirardelli brand white chips.
Servings 18
Cost 5
Ingredients
- 1 ½ cups all-purpose flour (measure with a light hand or weigh) (190 grams)
- 2 tablespoons unsweetened cocoa powder, natural (10 grams)
- 1 ½ teaspoons cornstarch
- ½ teaspoon baking soda
- ⅜ teaspoon salt
- 9 tablespoons unsalted butter, softened (125 grams)
- ½ cup light brown sugar, packed (100 grams)
- ¼ cup granulated sugar (50 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons red food coloring (may need less if using paste)
- 1 ⅔ cup white chips or cream cheese flavored chips
Instructions
- Weigh the flour and mix it with the cocoa powder, cornstarch, baking soda and salt. Set aside.
- In a mixing bowl, using an electric mixer, beat the softened butter and both sugars until light and creamy. Beat in the egg and the vanilla. Add red food coloring and beat until dark red.
- Stir the flour mixture into the red mixture and mix on low or by hand until you have a horrible looking red dough.
- Stir in the white chips (or cream cheese flavored chips).
- Scoop the dough onto one or two dinner plates lined with plastic wrap, then cover scoops and chill overnight or until ready to bake. Or skip the chilling. These are fine baked immediately, but better textured and flavored with chilled dough.
- Set the balls of dough a 2 ½ inches apart on parchment lined baking sheets. Bake for about 10 minutes (or until they appear set) at 350 degrees F.
- Let cool on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling.
Notes
I used 190 grams for flour for my 1 ½ cups. If measuring by volume, be sure to really stir and aerate the flour, then spoon it into the cup.
