Red Velvet White Chocolate Chip Cookies-
Recipe was featured on People.com from baker Sally Quinn of Sally's Baking Addiction
Makes 18 cookies (double if you would like more)
1 1/2 cups + 1 tbsp. all-purpose flour
1/4 cups unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup unsalted butter, softened
3/4 cup light brown sugar
1/4 cup granulated sugar
1 large egg
1 tbsp. milk
2 tsp. vanilla extract
1 1/2 tbsp. liquid red food coloring
1 cup white chocolate chips plus a few extra for after baking
1. Toss flour, cocoa powder, baking soda, & salt together in a large bowl and set aside.
2. Beat the butter on high until creamy. Scrap down the sides of the bowl and beat in the brown sugar and granulated sugar on medium speed until combined. Beat in egg, milk, and vanilla extract. Once mixed, add the food coloring and beat until combined. Pour in the dry ingredients and mix on low until a soft dough is formed. If you want the dough redder, add in more food coloring. Beat in the white chocolate chips.
3. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours up to 4 or 5 days. If you let it chill for over a day, let it sit for 45 minutes before baking.
4. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Set aside.
5. Scoop 1 1/2 tbsp. of dough and roll into a ball and place on baking sheets. Bake each batch for 10-11 minutes. Take a spoon and press down on the warm cookies to flatten. I used a cookie scoop to divide out my dough, this may have made my cookies a bit smaller but that allowed for more cookies to share.
6. Allow cookies to cool for 5 minutes on the baking sheet before you transfer to a wire rack. Store cookies in an airtight container at room temperature for up to 7 days I doubt they will last that long (definitely didn't in my case).
Happy Valentine's Day!!