Red Velvet Cookies

This is my take on red velvet cookies, which are chocolate cookies dyed red with white chocolate chunks. This recipe is pretty forgiving so your cookies will still be delicious even if the butter is a little melted or the egg isn't exactly room temperature. I hope you enjoy these fun, festive, flavorful, and easy-to-make cookies!

Ingredients:

• 1 stick unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/2 cup dark or light brown sugar
• 1 large egg, room temperature
• 1 tbsp milk
• 2 tsp red food coloring
• 2 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/3 cup cocoa powder (natural processed)
• 1 tsp baking soda
• 1/4 tsp salt
• White chocolate bars (I recommend using 6 oz Lindt Classic Recipe but the amount of chocolate depends on preference)

Supplies:

Note: I used a stand mixer with the paddle attachment for this recipe. You can use a hand mixer or simply your arms to make these cookies if a stand mixer is not available.

• 2 baking sheets
• Parchment paper (make sure it can withstand 350º F)
• Plastic wrap
• 1 large mixing bowl
• 1 medium bowl
• 1 mesh sifter
• 1 rubber spatula
• 1 whisk or fork
• 1 Large knife
• Measuring cups for dry ingredients
• Measuring spoons

Wet:

1. In a large bowl, combine butter and both sugars until cohesive.
2. Beat in egg, milk, food coloring, and vanilla extract until the mixture is one color.

Dry:

1. Sift flour, cocoa powder, and baking soda into a medium bowl.
2. Add salt.
3. Use a whisk or fork to combine dry ingredients until one color.

Chop Chocolate:

1. Measure out about 6 oz of white chocolate or however much you want desire.
2. Carefully chop the chocolate into bite-sized chunks using a large, sharp knife.
3. Set aside a handful of chunks.

1. Gradually add the dry ingredients to the wet ingredients, mixing and scraping the sides of the bowl with a spatula in between intervals.
2. Fold in white chocolate chunks using a spatula.
3. Preheat oven to 350º F. I used the convection bake feature on my oven.
4. Tightly cover the bowl in plastic wrap and refrigerate while the oven is heating up.

The dough balls determine the size of the cookie. If you want a small cookie, I recommend using a tablespoon to measure out the balls. If you want larger cookies, use an ice cream scoop.

1. Drop desired dough ball sizes onto a parchment-lined baking sheet. Make sure they are about 1-2 inches apart to prevent them from sticking to each other.
2. Use the remaining chocolate chunks that were set aside to garnish the tops of the dough balls. Make sure to press the chunks into the dough.
3. Bake cookies for 6-8 min for small cookies or 10-12 min for large cookies.
4. If you want chewy cookies, take the cookies out while they are still slightly raw in the center and leave them on the baking sheet to continue baking as they cool. For crispy cookies, bake for an extra minute and leave them on the baking sheet.
5. Enjoy!