Red Velvet Cookies With White Chocolate Chunks
As easy to make as your favorite chocolate chip recipe, these cookies pack the fun and flavor of red velvet cake into a simple, and much faster, cookie. Super sweet and tender with a slightly fudgy center, they contain creamy white chocolate chunks that nod to the snowy frosting on the cake version. For particularly pristine cookies, reserve some of the white chocolate chunks to arrange on top of the cookie, as they tend to get tinted pink when mixed into the batter.
- Serves: 24 persons
- ½cup/115 grams unsalted butter (1 stick), at room temperature
- ¾cup/150 grams granulated sugar
- 1large egg
- 1to 1 1/2 tablespoons red food coloring, preferably gel
- 1 ½teaspoons vanilla extract
- 1 ½cups/195 grams all-purpose flour
- 3tablespoons cocoa powder
- ½teaspoon baking soda
- ½teaspoon fine sea salt
- 2tablespoons buttermilk or whole milk
- 4ounces/115 grams white chocolate, coarsely chopped into chunks (3/4 cup)
Step 1Move racks to the center of the oven, and heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
Step 2In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the egg and mix until fully incorporated, about 1 minute more. Scrape down the sides of the bowl.
Step 3Add 1 tablespoon red food coloring (and up to 1 1/2 tablespoons for really red cookies) and vanilla extract and mix on medium speed to combine. Scrape down the sides of the bowl.
Step 4In a small bowl, whisk the flour, cocoa powder, baking soda, and salt to combine. Add to the mixer and mix on low speed until fully incorporated, 1 to 2 minutes. Add the buttermilk (or milk) and mix on low speed to combine, then scrape down the sides of the bowl.
Step 5Add about 3/4 of the white chocolate and mix on low speed to combine. Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheets, leaving at least 1 1/2 inches between each piece. Use your palm to flatten the balls slightly.
Step 6Press the remaining white chocolate chunks into the surface of each piece of dough. Bake for 12 minutes, until the cookies appear set on the outside and puffed in the center, rotating the baking sheets halfway through. Cool completely on the baking sheet.