Red Velvet Chocolate Chip Cookies

Red Velvet Chocolate Chip Cookies - made dough November 23, 2018 from Just So Tasty

I meant to post this recipe before Christmas but the time got away from me. So you might want to file this away for Valentine's Day for a color-appropriate treat,

The white chocolate makes a nice contrast to the red velvet cookie and provides some sweetness to what is essentially a chocolate cookie. I have a hard time baking it so that the white chocolate doesn't turn brown at the edges. You can see from the pictures that I was unsuccessful. But honestly, I took it out when they were just barely done and the white chocolate still browned.

As it was, white chocolate chunks aside, I thought the cookies themselves turned out perfectly baked, i.e. not too underdone but not overbaked either. They had a nice fudgy texture, exactly like how I like my cookies.

1 1/2 cups all-purpose flour
2 tablespoons cocoa powder
1 1/2 teaspoons cornstarch
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter
1/3 cup brown sugar, lightly packed
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla
2-3 teaspoons red food coloring, liquid or gel
3/4 cup white chocolate chips or chunks

1. In a medium bowl, whisk together the flour, cocoa, cornstarch, baking soda and salt.
2. In a separate large bowl, cream together the butter, brown sugar and granulated sugar on medium speed until light and fluffy.
3. Beat in the egg, vanilla extract and food coloring. 
4. On low speed, beat in the dry ingredients in 2 additions, beating until just combined. Do not overbeat. Fold in white chocolate.
5. Portion dough into golf-ball-size dough balls, cover and chill or freeze for several hours or overnight.
6. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space dough balls. Bake 7-9 minutes or until edges are set and middles no longer look raw. Let cool on baking sheets for 5 minutes before removing to wire racks to cool completely.