These vibrant red and white dotted cookies are super delicious and pretty. We made these for Valentine’s day a while back… and forgot to post them! But, here they are. The taste is classic red velvet; not quite chocolatey enough to be chocolate and not entirely vanilla. The cookies are soft in the centers and slightly crisp on the edges, a perfect cookie by my definition.
Packaged in a clear treat bag, these cookies are the best Valentine’s day or any day gift. If you are wary about using the red food coloring, you can opt out or use less, but you just won’t get that stunning red color. Also, if you like your red velvet more chocolatey as these cookies are rather mild, then up the cocoa powder by a couple more tablespoons. This will also darken the bright red tone.
I found this recipe on CookingClassy.
Oven Temperature: 375˚F
Baking Time: 8-9 minutes
Makes: 24 cookies
Ingredients:
1 1/2 cups all-purpose flour
2 1/2 Tbsp cocoa powder
1 tsp cornstarch
3/4 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened to room temperature
1 cup granulated sugar
1 large egg
1 tsp white vinegar
1 1/2 tsp vanilla extract
1 1/2 tsp red food coloring
3/4 cup white chocolate chips, divided in half (one half for the batter and the other for placing on top)
Directions:
Preheat your oven to 375˚F. Prepare your baking sheets with parchment paper, foil, or a silicone baking mat (finally got one and it is the best thing in our kitchen; we use it for everything! :))
In a medium-sized bowl, mix the flour, cocoa powder, cornstarch, baking powder, and salt.
In the bowl of your stand mixer, cream together the butter and sugar until light and fluffy. Then add the egg and mix until fully incorporated. Then mix in the vinegar, vanilla, and red food coloring.
Now, mix in the dry ingredients a little at a time until combined. Then mix in 1/2 of the white chocolate chips.
Scoop out your cookies (we like to use our handy dandy ice cream scoop) onto your prepared baking sheet. Roll each scoop into a ball and gently press in 5 white chocolate chips or so. It will feel like there are too many white chocolate chips for such a small cookie ball, but these cookies spread out nicely, so it all works!
Then bake for 8-9 minutes or until the bottoms are lightly browned. This can be hard to tell, so you can also look at the white chocolate chips and if they are just starting to brown, then the cookies will be ready!
Cool on a wire rack and enjoy!
The Chen Kitchen 