CRUMBL Red Velvet White Chocolate Chip Cookies

🧂 Ingredients

• 1½ cup all-purpose flour

  (spooned and leveled)
• ¼ cup corn starch
• 3 tablespoon unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup butter

  (softened, at room temperature)
• ½ cup light brown sugar

  (packed)
• ¼ cup sugar
• 1 large egg

  (at room temperature)
• 1½-2 teaspoon vanilla extract
• 1 teaspoon red gel food coloring
• ½ teaspoon white vinegar
• ¾ cup white chocolate chips

Instructions

• 1 Preheat your oven to 350°F (175°C/Gas Mark 4) and line 1-2 baking sheets with
  parchment paper or a silicone baking mat.
• 2 In a medium-sized mixing bowl, whisk together your dry ingredients: 1½ cup
  all-purpose flour, 3 tablespoon unsweetened cocoa powder, ¼ cup corn starch, ½
  teaspoon baking soda, and ¼ teaspoon salt. Set aside.
• 3 Using a hand mixer or stand mixer, cream together ½ cup butter, ½ cup light
  brown sugar, and ¼ cup sugar at medium speed until smooth and creamy.
• 4 Scrape down the bowl, then add 1 large egg, 1½-2 teaspoon vanilla extract, 1
  teaspoon red gel food coloring, and ½ teaspoon white vinegar and beat again on
  medium speed until thoroughly combined.
• 5 Add the dry ingredients and mix on slow speed just until the flour has
  disappeared (don't overmix it).
• 6 Use a silicone spatula to fold in ¾ cup white chocolate chips.
• 7 Use an ice cream scoop to scoop out the dough and set it onto the prepared
  baking sheets, leaving a few inches in between each one.
• 8 Gently press the cookies down slightly and push in a few extra chocolate chips,
  if desired.
• 9 Bake in the preheated oven at 350°F (175°C/Gas Mark 4) for 10-13 minutes.
• 10 Remove the cookies from the oven and let them cool on the baking sheet for 4-5
  minutes before moving them to a wire rack.

Nutrition Info