The baking itch strikes again! I haven't made anything in a while (my apologies for a lack of recipe posts) so definitely needed to make something fun and easy. Since I'm going to be home this whole week after work for the most part, it just leaves me to baking rather than cooking. With extra white chocolate chips left over, it was time to make some red velvet white chocolate chip cookies. Also, how Asian can I get? I made these with chopsticks! Of course, you could use your beater if you want. There were several recipes online with very similar ingredients and measurements, if not the exact recipe, so I'll just link the first one I found (and adapted) - The Curvy Carrot. Why not give these a whirl as patriotic cookies before the 4th of July?
Step 1: Ingredients (yields 1.5 dozen, or 18, cookies)
- red food coloring
- 1/4 tsp salt
- 1/3 cup cocoa powder, unsweetened
- 1/2 cup white chocolate chips
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 large egg
- 1.5 cups all-purpose flour
Step 2: Mixing the wet ingredients
Cream together butter and sugars in a mixing bowl (medium-high speed with mixer). Add in the egg and vanilla extract and mix until thoroughly combined. Add in food coloring until desired red.
Step 3: Mixing the dry ingredients
Preheat oven to 375°. In another bowl, sift together dry ingredients of salt, cocoa powder, baking soda, and flour.
Step 4: Finishing
Add together the wet and dry ingredients until fully combined (I had to add more food coloring here until it was red enough); then, add in white chocolate chips. Roll pieces into 1"-1.5" balls and place on a baking sheet. Flatten cookie mounds and place into the oven for 10-12 minutes. Once out, enjoy! It was delicious warm out of the oven and mixed into some vanilla ice cream so give that one a shot!