Name: Red Velvet–White Chocolate Cookies
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: about 36 cookies
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; 2 teaspoons red gel food coloring; 1/4 cup sour cream; 1 1/2 cups white chocolate chips

Directions

Whisk the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl 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; beat in half of the flour mixture until just combined. Stir the food coloring into the sour cream, then beat the sour cream mixture into the dough, followed by the remaining flour mixture. Stir in the white chocolate chips. Refrigerate the dough until firm, 30 minutes to 1 hour.
Preheat the oven to 375˚ F. Line 2 baking sheets with parchment paper. Drop heaping tablespoonfuls of dough 2 inches apart onto the baking sheets. 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.

Photograph by Ryan Dausch

Red Velvet–White Chocolate Cookies

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