Friday, November 14, 2014

Red Velvet White Chocolate Chip Cookies

Red velvet is definitely a holiday flavor that gets to ride the wave straight from Christmas through to Valentine's Day. It's red. It's chocolate. It's delicious. And it goes so well with winter. I'll make just about any sort of cookie for the holidays, but I always want to include festive cookies that are specific for the holidays or ones that I wouldn't necessarily make some other time of the year. Enter these red velvet white chocolate chip cookies. They clearly say holiday and they are super tasty. Soft and tender, with the perfect level of chocolate flavor, and speckled with white chocolate chips, standing in for the standard cream cheese frosting you might expect on a red velvet cupcake. I love that they are puffy and I think they are adorable with the extra white chocolate chips pressed into the tops. That's a step I normally don't take, but I'm glad I did this time--it really makes for a holiday cookie with that extra special step.

Looking forward to holiday baking, I found this recipe a while ago from Jaclyn at Cooking Classy and immediately added it to the holiday list. I used Jaclyn's updated version of the recipe and only made minor adaptations, including increasing the cocoa powder and the amount of white chocolate chips. The second part there is because I may have dumped all the originally requested white chocolate chips into the batter and then realized I'd need more to press into the tops. Oops, another tasty accident because I sometimes forget to read recipes. Do I really need to advocate for increased chippage in your cookies? There really can't be too many. So bust out your red food coloring and all those sweet white chips and get to baking these winter lovely cookies.

Red Velvet White Chocolate Chip Cookies


2 1/4 cups flour
3 Tablespoons cocoa powder
1 1/2 teaspoons cornstarch
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, room temperature
6 Tablespoons shortening
1 1/2 cups sugar
1 egg, room temperature
1 egg yolk, room temperature
1 Tablespoon red food coloring
1 1/2 teaspoons white vinegar
1 1/2 teaspoons vanilla extract
2 cups white chocolate chips, divided

In a medium bowl, whisk together flour, cocoa powder, cornstarch, baking soda and salt.

In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand held mixer, beat butter and shortening until creamy, about 3 minutes. Then add sugar and beat on medium high for 3-5 minutes until fluffy, scraping sides of bowl as needed.

Add egg and egg yolk, beating after each addition. Then add food coloring, vinegar and vanilla and beat to combine.

Reduce speed and gradually stir in flour mixture until just incorporated.

Fold in about 1 1/2 cups white chocolate chips.

Using a medium cookie scoop, arrange balls of dough on a parchment or Silpat lined baking sheet. Press 4-6 white chocolate chips into the tops of each dough ball.

Bake at 375 degrees F for 8-9 minutes until cookies are set. Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.

Remove from oven and cool on pans for 3 minutes before transferring to wire racks to cool completely.

Makes 3 1/2 dozen cookies.

Happy Baking,
The Cookie Princess

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