Red Velvet Chocolate Chip Cookies

Ingredients

1. 1 1/3 cup all-purpose flour , spooned and leveled (careful not to over measure)
2. 3 tablespoons cocoa powder
3. 1 and 1/2 teaspoons cornstarch
4. 3/4 teaspoon baking soda
5. 1/4 teaspoon salt
6. 1/2 cup unsalted butter , softened to room temperature
7. 1/2 cup brown sugar , lightly packed
8. 1/2 cup granulated sugar
9. 1 large egg , room temperature
10. 1 teaspoon vanilla
11. 1 tablespoon red food coloring , liquid or gel
12. 3/4 cup + 1/4 cup white chocolate chips

Instructions

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• In a large bowl whisk together the flour, cocoa, cornstarch, baking soda & salt. Set aside.
• In a separate large bowl using a stand or hand-held electric mixer beat the butter and sugars together on medium speed until light & fluffy. Once no clumps of sugar remain add in the egg & vanilla and beat until combined. Add in the red food coloring and continue mixing. The batter will look quite neon at this point.
• Turn off the mixer and scrape down the sides of the bowl with a rubber spatula and large wooden spoon. Add in 1/2 the flour mixture and beat on low speed until combined. Add in the 2nd half of the flour mixture and beat on low. Turn of the mixer, scrape down the sides of the bowl, and add in 3/4 cup white chocolate chips. Beat on low for about 15 seconds until chocolate chips are mixed in. The dough will be very sticky
• Using a cookie scoop, form dough into balls of about 1 tablespoons. I got a total of 27 cookies. Put cookies on a plate, cover with cling wrap, and refrigerate for 3+ hours.
• When ready to bake, preheat the oven to 350F degrees. Line 2 cookie sheets with parchment paper or a silicone baking mat. Place cookies 2 inches apart on the tray, and bake for 7-9 minutes. The tops should look almost set when you remove them from the oven. Allow cookies to cool on their tray for at least 10 minutes before transferring to a wire rack to continue cooling. While the cookies are cooling, stud the tops of your cookies with the additional 1/4 cup of white chocolate chips.

Recipe Notes
*Since the dough is sticky - If you don't have a cookie scoop, I recommend first chilling the dough in its mixing bowl for 30 minutes to 1 hour. Then remove the dough from the fridge, form it into balls of about 1 tablespoon and chill for an additional 2+ hours prior to baking.

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