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Red velvet, White chocolate Chip Cookies Recipe

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This recipe for Red velvet, White chocolate Chip Cookies is from Wilson Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
▢ ¾ cup salted butter softened
▢ 1 cup granulated sugar
▢ 1 large egg
▢ 1 teaspoon pure vanilla extract
▢ 2 teaspoons white vinegar
▢ 1 ½ tablespoons red gel or liquid food coloring
▢ 2 ¼ cups + 2 tablespoons all-purpose flour
▢ 1 1/2 tablespoon natural cocoa powder
1/2 teaspoons espresso powder
▢ 2 teaspoons cornstarch
▢ 1 teaspoon baking soda
▢ ¼ teaspoon kosher salt
▢ 1 cup white chocolate chips

For the Cream Cheese Frosting:
▢ 4 ounces cream cheese softened
▢ 3 tablespoons butter softened
▢ 2 cups powdered sugar
▢ ½ teaspoon pure vanilla extract
1 teaspoon milk
Directions:
Directions:
Preheat oven to 360 degrees.

In a large mixing bowl or stand mixer fitted with a paddle attachment, cream the butter and granulated sugar until light and fluffy.
Mix in the egg, vanilla extract, white vinegar, and red food coloring until well combined.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, cornstarch, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the white chocolate chips by hand.
Use a ⅓ cup cookie scoop (approximately 80-85 ml) for jumbo cookies or a 1 tablespoon scoop for mini cookies. Place the dough onto the prepared baking sheets, spacing jumbo cookies 3-4 inches apart and mini cookies 2 inches apart.

Baking the Cookies:
Bake jumbo cookies for 13-15 minutes or until the edges are set and the centers remain soft. For mini cookies, bake for 7-9 minutes.
Allow the cookies to cool on the cookie sheet for 5 minutes before transferring them to a cooling rack.

For the Cream Cheese Frosting:
In a stand mixer or mixing bowl, beat the cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, mixing until fluffy.
Transfer the frosting to a piping bag fitted with a round tip.
Decorating the Cookies:
Once the cookies are completely cool, pipe a swirl of cream cheese frosting onto each cookie.
Notes
Recipe Notes Storage: Keep cookies in an airtight container at room temperature for

 

 

 

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