Who is fan of red velvet cake? Doesn't matter if you are, I'm going to convert you! These cookies are in a word 'AWESOME!' My brother (who doesn't eat anything chocolate related), fell in love with these cookies and called them and I quote ' Da Bomb!' and my cookie count went from 40 to 27 in a matter of minutes. That meant I was back in the kitchen making more at night. I had to end up hiding them from him so he didn't eat them all.
If he loved them this much, there's not much hope they will survive in your house too. Get ready to make a double batch! I did warn you!
Preparation Time 10 minutes
Chill Time 2 hours
Cook Time 11-12 minutes
Yields 20-22 cookies
1 cup butter- softened
1 cup light brown sugar- packed
1 cup sugar
2 eggs- room temperature
1 1/2 teaspoons vanilla
a few drops of red food colour
2 1/2cups all purpose flour
1 1/2 tablespoons cocoa powder
2 teaspoons corn starch
1 teaspoon baking soda
1 teaspoon salt
2 cups white chocolate chips- plus 1/2 cup extra for topping the cookies after baking
Line 2 cookie sheets with parchment paper.
Beat the butter and sugars for 5-6 minutes until light and fluffy.
Add the eggs one at a time, beating well between each addition. Add the vanilla and mix through.
Pour the red food colour into the batter. The colour may turn pink, but sometimes the colour takes time to develop and while the dough chills in the fridge the colour has a chance to deepen. Do not keep adding food colour as it could change the texture of the cookies.
Sift the flour, baking soda, corn starch, salt and cocoa powder. Add the dry ingredients to the wet ingredients and mix through until just combined. Do not over mix the batter, otherwise you will end up with dense cookies.
Fold the white chocolate chips into the batter.
Chill the dough for 2 hours.
Preheat the oven to 175c. Line 2 cookie sheets with parchment paper.
Scoop the dough into balls and place them 2-3 inches apart.
Bake them at 175c for 10-12 minutes. The edges will be just set, but the centres will still be soft. Remove them from the oven and press extra chocolate chips on top of the cookies. Allow them to set before moving them to a cooling rack.