Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the egg, vanilla extract, and red food coloring to the butter mixture. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
- Gently fold in the white chocolate chips until evenly distributed throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop spoonfuls of dough onto an ungreased baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes until edges are set, but centers still look slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a dairy-free version, substitute vegan butter and ensure white chocolate is dairy-free. Keep an eye on baking time as oven temperatures may vary. Store in an airtight container at room temperature for up to a week, or freeze for up to three months.