Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (gel preferred)
- 1 1/2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and ensures an even bake. Sift the all-purpose flour, cocoa powder, baking soda, and salt together in a medium bowl to remove any lumps.
- In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer. Continue mixing on medium-high speed for about 2 to 3 minutes until the mixture looks light and fluffy. This process incorporates air into the dough, leading to a better cookie structure.
- Add the egg and vanilla extract to the butter mixture. Beat well until fully combined. Carefully stir in the red food coloring. If you are using gel coloring, start with a small amount and add more until you achieve a deep, vibrant red hue. Scrape down the sides of the bowl to ensure the color is even throughout.
- Turn the mixer to low speed and gradually add the sifted dry ingredients to the wet mixture. Mix only until the flour streaks disappear. Overmixing at this stage can result in a tough cookie, so be gentle. The dough should be thick and vibrant red.
- Use a spatula to fold in the white chocolate chips by hand. Distribute them evenly throughout the dough. Reserve a small handful of chips to press into the tops of the cookies later if you want a professional, “bakery-style” look.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9 to 11 minutes. The edges should be set, but the centers should still look slightly soft. Remove them from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 25 minutes