Red Velvet Cookies with White Chocolate Chips

It's... drumroll, please... birthday cookie time again!

Tomorrow is my dad's birthday (Happy Birthday Dad!), and he actually emailed me a recipe he wanted me to try. Which was awesome, considering the first time I asked he replied "Something with chocolate". Umm, not really narrowing the field with that response Dad :)

I liked making these cookies, mainly because you don't need to use as much red food coloring as you would for cupcakes. For comparison, I use 3 bottles of red food coloring when I make my cupcakes, and I used 1½ teaspoons for these cookies. I was happy on that note.

The hubby and I did split one of these cookies, before I shipped them off. I was going to send them all, when the hubby reminded me that a professional chef never sends a product without first tasting it. Touche. I think he just wanted a cookie. These turned out thick and chewy, and delightfully moist. Yum!

Ingredients:

½ cup butter, softened
1 cup sugar
1 large egg, room temp
1 tsp cider vinegar
1 tsp vanilla
1½ tsp red food color
1½ cups flour
2½ tbsp cocoa
1 tsp cornstarch
¾ tsp baking powder
¼ tsp salt
¾ cup white chocolate chips

Directions:

1. Preheat oven to 375º. Line a cookie sheet with parchment paper, and spray lightly with cooking spray.
2. In a large bowl, cream butter and sugar. Mix 3-4 minutes, or until butter mixture is light and fluffy. Add egg to mixture, combine well. Add vinegar, vanilla, and red food color. Mix until well combined.
3. In a separate bowl, whisk together the flour through salt. Add flour mixture to butter mixture in 2 additions, mixing well between additions. 
4. Fold in white chocolate chips.
5. Roll dough into ping-pong size balls, and place 2 inches apart on cookie sheet. Bake in preheated oven 8-11 minutes, or until edges are browned. Cool on cookie sheet 5 minutes, then remove to a cooling rack.

Recipe adapted from Six Sisters Stuff