Red Velvet White Chocolate Cookies 11 Steps
Melt butter over medium-low heat in a small sauce pan. Let cool to room temperature.
Meanwhile, sift or mix together flour, cocoa powder, salt, baking soda and baking powder in a medium bowl.
In a small measuring cup, add the eggs, red food colour and vanilla extract, whisk together. Set aside.
Add the cooled butter and sugar in another mixing bowl and beat with a paddle attachment on medium speed until fluffy and light in colour, about 2 minutes.
Add the egg mixture to the butter/sugar mixture and beat another 2 minutes.
Lower the mixer speed and gradually add the flour mixture, scraping the side and bottom of the bowl as needed.
Once all the flour is incorporated, turn the mixer speed to stir and add the white chocolate chips, mix until the chips are evenly distributed.
Refrigerate for at least 1 hour.
Preheat oven to 350°F.
Use a small ice cream scoop to portion 1 oz of cookie dough or a large ice cream scoop to portion 2 oz of cookie dough onto a parchment paper lined baking sheet, spacing 1” apart. Bake cookies for 15-16 minutes. Check at 10 minutes and adjust bake time if necessary. Bake in multiple batches.
Let cool on the baking sheet for 5 minutes then transfer with a spatula to cool on a wire rack.