Ingredients

The following ingredients have 4 Servings
  • 1/2 Cup Unsalted Butter (at Room Temperature)
  • 1 Cup Sugar
  • 1 Teaspoon Distilled White Vinegar
  • 1 Large Egg
  • 1 Teaspoon Vanilla Extract
  • 1 1/2 Teaspoons Red Food Coloring
  • 1 1/2 Cups All-Purpose Flour
  • 2 1/2 Tablespoons Cocoa
  • 1 Teaspoon Cornstarch
  • 3/4 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt
  • 3/4 Cup (Plus More for Garnish White Chocolate Chips)

Instruction

  • Preheat oven to 375 degrees.
  • In a stand-up mixer fitted with a paddle attachment, mix butter and sugar on medium speed for 3-4 minutes or until pale and fluffy.
  • Add vinegar and mix just until combined. Add the egg just until combined. Scrape down sides of mixing bowl. Add vanilla and red food coloring and combine.
  • To the butter mixture, add half the flour,  cocoa, cornstarch, baking powder, and salt. Mix on low until just combined. Scrape down the sides and the bottom of the mixing bowl. I took the paddle off to really dig down to the bottom. Add the rest of the flour and mix until everything is incorporated. Mix in the White Chocolate Chips.
  • Line cookie sheets with parchment or Silpat mats.
  • Roll dough into ping pong ball sized balls and place on prepared cookie sheets 2 inches apart. I did not flatten them.
  • Bake for 9-11 minutes. While the cookies are just out of the oven, gently push a few white chocolate chips into hot tops of cookies in a random pattern to garnish. Tip down is easiest.