Valentine's Day Cookies

Perfect little cookies, just in time for Valentine's Day! These aren't just any cookies, though, these are red velvet cookies with white chocolate chips. Cakey and dense, they're quickly disappearing from the Château de Otter. They're easy to make, too, which is a major plus in my book.


First mix your dry ingredients together in one bowl: cocoa powder, corn starch, baking soda, salt, and flour. Then add your room temperature butter and brown and white sugar in another bowl. Cream the butter, add in some eggs, vanilla, and food coloring...

Et voilá! A beautiful, vibrant red cookie dough. 

Full disclosure here: I thought I had seriously messed up the recipe at this point. It looked like a combination of tomato paste and Play-Doh (yum, right?). But persevere, my friends! That's just the way it should be. 

Spoon out some dough, bake for 8 or 9 minutes, and ta-dah! Beautiful, super-red cookies, perfect for your sweetheart, friends, family, or just you.

Red Velvet Cookies with White Chocolate Chips
Adapted from Cooking Classy

Ingredients 

2 1/4 cups flour
3 1/2 Tbsp cocoa powder
1 1/2 tsp cornstarch
3/4 tsp baking soda
1/2 tsp salt
2 sticks butter, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
2 eggs
1 1/2 tsp white vinegar
1 1/2 tsp vanilla extract
Red food coloring
White chocolate chips 

Directions 

Preheat oven to 375 degrees.  

In a mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda and salt, set aside.  

Add butter and sugars to the bowl of an electric stand mixer and mix on medium speed until very pale and fluffy about 4 minutes. Add egg and egg yolk and mix until combine. Add vinegar, vanilla and food coloring and mix until well blended. Slowly add in dry ingredients and mix just until combine. Mix in 1/2 cup white chocolate chips.  

Scoop dough out by the heaping tablespoon full (about 1 1/2 Tbsp) and roll into balls and place on buttered or parchment paper lined cookie sheets. Press about 6 white chocolate chips into the top of each cookie and bake in preheated oven 8 - 9 minutes. 

Allow to cool several minutes on baking sheet before transferring to a wire rack to cool. Store cookies in an airtight container.

Note: these cookies do not spread at all. You can either leave them in a ball or press them down slightly for a bit flatter cookies. Personal preference.

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