Description
These soft and buttery red velvet cookies are packed with creamy white chocolate chips. Perfect for Valentine’s Day, these cookies are easy to make and even easier to eat!
Ingredients
- 1/2 cup (113g) Unsalted butter, melted
- 1/2 cup (110g) Light brown sugar, packed
- 1/4 cup (48g) Granulated sugar
- 1 Large egg
- 1 tablespoon Buttermilk (see notes for homemade option)
- 2 teaspoons Pure vanilla extract
- 1 teaspoon Red food gel
- 1 1/2 cups (180g) All-purpose flour
- ¼ cup (24g) Corn Starch
- 1 tablespoon (15g) Cocoa powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 2/3 cup (112g) White chocolate chips, plus additional for decorating
Instructions
- Preheat the oven to 350° F. Line a large cookie sheet with parchment paper or a silicone baking mat.
- Melt and cool the butter for a few minutes. Combine the melted butter with the brown and granulated sugar, and beat on medium speed until well combined. Next, add the egg, buttermilk, vanilla extract, and red gel and continue beating until well incorporated.
- Combine the flour, cocoa powder, baking soda, and salt in a separate bowl. Stir to combine and add the dry ingredients into the dough, mixing on low speed until the dough starts to form. Before the dough thickens, add the chocolate chips and finish mixing with a spatula.
- Scoop the dough using a large cookie scoop and place on a baking sheet, 2 inches apart. Bake for 9-12 minutes. The center of the cookies should be slightly under-baked but not too gooey.
- Right when the cookies come out of the oven, please a few chocolate chips on top. Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool.
Notes
- Homemade Buttermilk can be made by combining ¼ teaspoon vinegar with 1 tablespoon milk.
Nutrition
- Serving Size: 1 Cookie
- Calories: 280
- Sugar: 21.4 g
- Sodium: 175.5 mg
- Fat: 13.1 g
- Carbohydrates: 38.9 g
- Fiber: 1.9 g
- Protein: 3.7 g
- Cholesterol: 39.2 mg