Ingredients
Scale
- 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, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 2 tsp liquid red food coloring (or 1 1/2 tsp gel red food coloring)
- 1 1/2 tsp vanilla extract
- 1 tsp white vinegar or lemon juice
- 3/4 cup white chocolate chips (plus 1/3 cup for topping)
Instructions
- In a mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream together the softened butter, granulated sugar, and brown sugar until well combined.
- Mix in the egg, then add the liquid red food coloring, vanilla extract, and white vinegar or lemon juice. Stir to combine.
- Gradually mix in the flour mixture until just combined. Fold in 3/4 cup of white chocolate chips.
- Cover dough with plastic wrap and chill in the refrigerator for 1-2 hours.
- Preheat your oven to 350°F (175°C).
- Scoop the dough into balls and place on a parchment-lined baking sheet, spacing about 2 inches apart.
- Bake for 10-11 minutes until edges are set and center looks slightly under-baked.
- Press reserved white chocolate chips into the top of the cookies after removing from the oven.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container with a slice of bread to maintain softness. Freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: red velvet cookies, white chocolate chip cookies, baking