Red Velvet Cookies with White Chocolate Chips

Steps

1. Bring the butter to 20–22°C (cool room temperature) so it is slightly firm but easily indented. Line 2 baking sheets with parchment paper. Preheat the oven to 175°C (350°F).
2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, cornstarch, baking soda, and fine sea salt until evenly combined and no cocoa streaks remain.
3. In a large mixing bowl, add the butter (20–22°C), granulated sugar, and light brown sugar. Using a hand mixer or stand mixer with the paddle, cream on medium speed for 2–3 minutes until lighter in color and slightly fluffy.
4. Add the egg, vanilla extract, and red gel food coloring to the creamed mixture. Beat on medium speed just until fully combined and the color is evenly red, scraping the bowl as needed.
5. Add the dry ingredients to the bowl in two additions. Mix on low speed after each addition just until no dry flour is visible. Do not overmix; the dough should be thick, soft, and slightly sticky.
6. Add the white chocolate chips and mix on low speed or fold with a spatula until evenly distributed throughout the dough.
7. Using a small scoop or spoon, portion about 30 g of dough per cookie onto the prepared baking sheets, spacing them at least 5 cm apart. Gently roll each portion into a ball for round cookies.
8. Bake one sheet at a time at 175°C (350°F) for 9–11 minutes, until the edges look set, the tops are slightly cracked, and the centers appear soft but not wet or shiny.
9. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes; they will continue to set and the centers will become soft and fudgy.
10. Transfer the cookies to a wire rack and cool completely until the bottoms are just barely golden and the cookies feel set but still soft to the touch before serving.