Red Velvet-White Chocolate Cookies
- Level: Easy
- Yield: about 36 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 117
- Total Fat
- 6
- Saturated Fat
- 3
- Carbohydrates
- 16
- Dietary Fiber
- 0
- Sugar
- 10
- Protein
- 2
- Cholesterol
- 20
- Sodium
- 66
- Total: 1 hr 10 min (plus cooling)
- Active: 25 min
Ingredients
2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/4 cup sour cream
2 teaspoons red gel food coloring
1 1/2 cups white chocolate chips
Directions
- Whisk together the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl.
- In a large bowl, beat the butter, granulated sugar and brown sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the mixer speed to low, then beat in half of the flour mixture until just combined. Beat in the sour cream and food coloring, then beat in the remaining flour mixture. Stir in the white chocolate chips with a wooden spoon. Refrigerate the dough until chilled, at least 30 minutes and up to 1 hour.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Drop heaping tablespoonfuls of dough onto the baking sheets, about 2 inches apart. Bake, one pan at a time, until the cookies are puffed and the edges are set, 8 to 12 minutes. Let cool 5 minutes on the pan, then transfer to a rack to cool completely.