Red Velvet White Chocolate Chip Cookies

The chewiest chocolate chip cookies now come in red velvet. Rich red velvet color and flavor with sweet white chocolate chips.

Welcome to the I-stopped-counting-how-many reincarnation of my favorite chewy chocolate chip cookies. I am surprised it took me so long to make a red velvet version, especially since I’ve made a small batch green velvet. It is such an easy transition, just add a little cocoa powder, red food coloring, and use white chocolate chips. It has the look and flavor of red velvet while keeping the best quality of these cookies – chewiness.

Today may be Friday the 13th but it is also the day before Valentine’s Day so beat the bad luck voodoo and whip up some magic in the form of cookies.

One year ago: Captain Rodney’s Baked Cheese Dip

Two years ago: White Chocolate Cake Batter Hearts

Three years ago: Pasta with Vodka Sauce

RED VELVET WHITE CHOCOLATE CHIP COOKIES

Makes approximately 3-4 dozen cookies

Ingredients:

2-1/4 cups all-purpose flour, spooned and leveled

2 Tbsp cocoa powder

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) unsalted butter, melted and cooled

1 cup packed dark brown sugar

1/2 cup white sugar

1 egg + 1 yolk, room temperature

1 Tbsp vanilla extract

2 tsp red food coloring

3 cups white chocolate chips

Directions:

1. Sift together the flour, cocoa, baking soda, and salt; set aside.
2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the, egg, yolk, vanilla, and food coloring until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips by hand.
3. Rolls 2 tablespoons of dough into a ball that is slightly taller than wide and place on a plate or tray. Cover tightly and chill for at least 2 hours, but overnight for best results (I’ve refrigerated for up to a week).
4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
6. Bake for 8 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Source: Adapted slightly from my Favorite Chewy Chocolate C.hip Cookies.

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