Red velvet cake is an old-time classic dessert that’s found its way into so many new forms today. These red velvet cookies are chewy and delicious, with all of that familiar flavor. 

Makes 12-15 cookies

Ingredients:

1 ¾ Cups (210g) All Purpose Flour

½ Cup (50g) Cocoa Powder

1 Tsp (3g) Baking Soda

¼ Tsp (1g) Salt

½ Tsp (2g) Cream of Tartar

1 Cup (226g) Room Temp Unsalted Butter

½ Cup (100g) Granulated Sugar

½ Cup (100g) Brown Sugar

1 Large Room Temp Egg

1 Large Room Temp Egg Yolk

1 ½ Tsp (6g) Vanilla Extract

2 Tbs Red Food Color

11 Oz (312g) White Chocolate Chips

Directions:

1.     In a bowl, combine the flour cocoa, baking soda, salt, and cream of tartar with a whisk. 

2.     In a separate large bowl with a hand mixer or a stand mixer with the paddle attachment, cream the butter, sugar, and brown sugar together on a medium speed for about 3 minutes. 

3.     Add the egg, egg yolk, vanilla, and red food color and mix until well combined. Add the dry mixture and mix until the dough just comes together, then mix in the chocolate chips. Cover the dough with plastic and chill for 2 hours. 

4.     Preheat your oven to 350 Degrees F (180C).

5.     Scoop the dough onto the sheets using a 2 inch cookie scoop or spoons, placing each cookie a couple inches apart. Gently press down the cookies and bake for 10-12 minutes. 

6.     Allow to cool on the pans for 10 minutes before moving.

-Store in an airtight container at room temperature for up to 5 days.