BY DANIELLE GIANNANDREA
Staff Writer
Ingredients:
- -1 cup unsalted butter, softened to room temperature
- -¾ cup light brown sugar, packed
- -½ cup granulated sugar
- -2 large eggs
- -2 teaspoons vanilla extract
- -1 tablespoon red food coloring
- -2 ¾ cups all-purpose flour
- -¼ cup natural cocoa powder
- -1 teaspoon baking soda
- -¼ teaspoon salt
- -1 ½ cups white chocolate, chopped (or white chocolate chips)
Directions:
- Preheat oven to 350F. Line a large half-sheet baking tray with a silicone baking mat or parchment paper and set aside.
- In a large mixing bowl, use a hand mixer or stand mixer to cream together butter and sugars on medium speed until light and fluffy, about 2 minutes.
- Add eggs and vanilla and beat on low until incorporated. Add the red food coloring and beat until incorporated.
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and beat until just combined. Fold in 1 ¼ cup of chopped white chocolate (reserving the remaining ¼ cup for the tops).
- Use a medium cookie scoop to scoop out 1.5-2 tablespoons of cookie dough. Use your hands to roll it into a ball (this will ensure cookies with smooth edges). Place the cookie balls onto the lined baking sheet, spaced at least 2 inches apart.
- Bake cookies for 8-11 minutes, until starting to brown on the edges but still soft or slightly underdone in the middle. After a minute, press in the extra chocolate on the top of the cookies.
- Leave on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
- Enjoy!