Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (gel preferred)
- 1 1/2 cups all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup white chocolate chips
Instructions
- Step 1: Preheat and Prepare. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and helps them bake evenly without over-browning the bottoms.
- Step 2: Cream Butter and Sugars. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together. Use an electric hand mixer or a stand mixer on medium-high speed for about 2 minutes until the mixture looks light and fluffy.
- Step 3: Add Wet Ingredients. Add the egg, vanilla extract, and red food coloring to the butter mixture. Beat on medium speed until fully combined. Make sure the red color is evenly distributed so your dough has a consistent, bright red appearance.
- Step 4: Incorporate Dry Ingredients. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients while mixing on low speed. Mix only until the flour streaks disappear; do not overmix, or the cookies will become tough.
- Step 5: Fold in White Chocolate Chips. Use a spatula to gently fold in the white chocolate chips by hand. Ensure they are spread evenly throughout the vibrant red dough. Save a few extra chips to press into the tops of the cookies later for a professional look.
- Step 6: Scoop and Bake. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and place them on the prepared baking sheets, spaced 2 inches apart. Bake for 9 to 11 minutes. The edges should be set, but the centers should still look slightly soft. Do not overbake.
- Step 7: Cool and Serve. Remove the cookies from the oven and let them cool on the baking sheet for at least 5 minutes. This allows them to firm up. Transfer them to a wire rack to cool completely before serving.
- Cook Time: 25 minutes