Ingredients
Scale
- 1 cup Butter (cold), cut into small cubes
- 1 cup Brown Sugar
- 3/4 cup Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 2 teaspoons Red Food Coloring
- 2 Tablespoons Unsweetened Cocoa Powder
- 3 cups Flour (or 1 1/2 cups cake flour + 1 1/2 cups all-purpose flour, not packed)
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 1/2 cups White Chocolate Chips
Instructions
- Preheat Oven: Set oven to 400°F (200°C). Line a baking sheet with parchment paper or Silpat.
- Cream Butter and Sugars: In a large bowl, cream together cold butter, brown sugar, and sugar for 4 minutes until light and fluffy.
- Add Wet Ingredients: Mix in eggs, vanilla extract, and red food coloring. Scrape down the sides of the bowl for even mixing.
- Combine Dry Ingredients: In a separate bowl, whisk together cocoa powder, flour, cornstarch, baking soda, and salt. Gradually fold the dry mixture into the wet ingredients.
- Add Chocolate Chips: Fold in white chocolate chips evenly.
- Portion Dough: Use a cookie scoop to create 3 to 4-ounce mounds of dough. Place them on the prepared baking sheet.
- Bake: Bake for 8 to 10 minutes, ensuring cookies are slightly underbaked. Let cool on the baking sheet for 10 minutes before transferring.
- Serve: Once cooled, enjoy the soft, chewy goodness of these cookies!
Notes
- Chill the Dough: For better control over spreading, refrigerate the dough for 30 minutes before baking.
- Avoid Overbaking: Remove cookies when the edges are set, but the centers look slightly underdoneu2014they’ll continue cooking as they cool.
- Use Light-Colored Sheets: Prevent over-browning by using light-colored baking sheets.
- Room Temperature Eggs: Ensure eggs are at room temperature to incorporate better with other ingredients.
- Storage Tip: Store in an airtight container for up to 5 days or freeze dough balls for up to 3 months.