Take Out Fake Out: White Chocolate Chip Red Velvet Cookies
Just in time for Valentine’s Day.
I’m not talking about making these for your special someone – well, I guess you can if you really want to, that’s just not what I’m getting at here. I’m talking about baking these up and having your girlfriends over for a gab sesh.
These little babies go amazingly with milk, but they’re even better with wine!
Ha, just kidding… I think.
Either way, you have the social obligation to bake something red for Valentine’s Day, so here you go, you can thank me later.
As usual, please comment below if you have an idea for something you would like to see on an upcoming edition of Take Out Fake Out.
White Chocolate Chip Red Velvet Cookies:
Makes about 12 large cookies
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 tablespoons cocoa powder
- 1 cup (2 sticks) butter, room temperature
- 1/2 cup granulated sugar
- 1 cup packed light-brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 tablespoons red food coloring.
- 2 cups (about 12 ounces) White Chocolate Chips
Preheat oven to 350 degrees. Prepare either non stick cookie sheets, or regular cookie sheets lined with parchment paper. Sift together the flour, baking soda and cocoa.
In an electric mixer, cream the butter and sugars at medium speed until light and fluffy. Lower the speed on your mixer and add in the eggs, vanilla, salt and food coloring. Slowly add the flour mixture and beat until combined (just a minute or so.)
Remove bowl from mixer and hand mix in the white chocolate chips.
Scoop heaping tablespoon sized balls of dough onto the cookie sheets and bake about 8-12 minutes until set around the edges but still soft in the center. Remove from oven and let sit on the sheets for a moment or two. Once rested, transfer the cookies to a wire rack to cool completely.