Red Velvet Cookie

Ingredients

• 1.33 cup All purpose flour
• 3 tbsp Cocoa powder
• 1 tbsp Corn starch
• 0.5 tsp Baking soda
• 0.25 tsp Salt
• 114 gms Butter (Softened to room temperature)
• 0.5 cup Brown sugar
• 0.25 cup Sugar (Granulated)
• 2 tsp Vanilla extract
• 2 tsp Red food color
• 3 tbsp Whole Milk
• 1 tsp White Vinegar
• 0.5 cup White chocolate chips

Instructions

1. 1Sift together the all-purpose flour, cocoa powder, corn starch, baking soda, and salt. Whisk well to combine and set aside.
2. 2Using a hand-held beater or stand mixer, beat the softened butter for one minute until smooth.
3. 3Add the brown sugar and granulated sugar to the butter and beat for 2-3 minutes until the mixture is light, creamy, and fluffy. Scrape the bowl with a spatula to ensure even mixing.
4. 4Add the vanilla extract, red food color, and whole milk to the mixture. Mix on medium speed until the food color is evenly distributed. Add the white vinegar and beat for a few seconds.
5. 5Gradually add the dry flour mixture to the butter mixture, beating on slow speed until a soft dough forms. The dough will be sticky. Cover with cling wrap and refrigerate for at least 30 minutes.
6. 6Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper.
7. 7Scoop out 1 1/2 tablespoons of dough, roll into a ball, and flatten slightly. Place on the baking sheet, ensuring space between each cookie.
8. 8Bake the cookies for 8-10 minutes. Remove from the oven while still soft, insert white chocolate chips into the cookies, and bake for an additional 2 minutes.
9. 9Remove the tray from the oven and let the cookies cool for about 5 minutes. Transfer to a cooling rack to cool completely before serving.