Red Velvet White Chocolate Chip Cookies
Deborah from Taste and Tell is the queen of red velvet. She even has a whole cookbook with red velvet recipes which is where I got this perfect red velvet cupcake recipe. She definitely inspired me to start playing around with red velvet so today we bring you red velvet white chocolate chip cookies!
The key to red velvet is to either naturally color it or to use a good quality red food coloring. Also, and this one is important, there should be vinegar, buttermilk or both in the batter to give it that distinct flavor.
I hear that red velvet is a huge deal in the south. My mother in law loves red velvet cake and she’s a southern lady so she would know a good one, but I don’t have much experience. The next time we go visit I think I want to find a fabulous bakery and eat some with her. Or maybe a few bakeries and see which is best! That’s how I roll, a good old fashioned find search for the best of the best. She lives in South Carolina if any of you Carolina readers have a recommendation let me know.
- 2¼ Cups Flour
- 2 Tablespoons Cocoa Powder
- ¾ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- 1½ Teaspoon Corn Starch
- ½ Cup Butter, softened
- 5 Tablespoon Shortening
- 1 Cup Brown Sugar
- ½ Cup White Sugar
- 2 Large Eggs at Room Temperature
- ¼ Teaspoon Vinegar
- 2 Teaspoons Buttermilk
- 1 Tablespoon Red Food Coloring
- 2 Teaspoons Vanilla
- 1 Package white chocolate chips
- In a medium bowl, whisk together the flour, cocoa, baking soda, salt and corn starch.
- In the bowl of a standing mixer, beat together the butter and shortening until smooth. Scrape down the sides of the bowl and add the sugars. Beat for 3 minutes on medium high speed allowing the air to be incorporated into the batter.
- Scrape down the sides of the bowl and turn the mixer on medium low. Add the eggs one at a time, then the vinegar, buttermilk, food coloring and vanilla. Mix until smooth, about 30 seconds. Mix in the white chocolate chips.
- Place saran wrap over the bowl and chill in the fridge for 30-60 minutes.
- Preheat the oven to 350 degrees. Line a baking sheet with a silpat or parchment paper.
- Scoop rounded balls onto the cookie sheet and bake for 8-10 minutes. Allow to cool for 3-5 minutes and remove to a cooling rack. Store in airtight containers.
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