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.