Ingredients
Dry Ingredients
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1½ teaspoons baking powder
- ½ teaspoon cream of tartar
Wet Ingredients
- ½ cup salted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (liquid or gel)
Add-ins
- 2 cups white chocolate chips (divided)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them to prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, baking soda, baking powder, and cream of tartar until well combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened salted butter and granulated sugar together until the mixture is combined and fluffy, creating a light base for the cookie dough.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract into the butter and sugar mixture until the batter becomes fluffy and well incorporated.
- Add Food Coloring: Mix in the red food coloring thoroughly, scraping down the sides of the bowl to ensure the vibrant dark red color is evenly distributed throughout the batter.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients mixture into the red batter, mixing until just combined to avoid overmixing which can toughen the cookies.
- Fold in White Chocolate Chips: Gently fold in 1 cup of the white chocolate chips into the cookie dough.
- Scoop Dough on Baking Sheets: Use a cookie scoop to place even scoops of dough onto the prepared baking sheets, leaving about 2 inches between each scoop for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 8 to 9 minutes until they are set but still soft.
- Add Toppings: Remove the cookies from the oven and immediately press a few of the remaining white chocolate chips on top of each warm cookie for decoration and extra chocolate goodness.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 2 to 3 minutes to firm up before transferring them to a wire rack to cool completely.
- Serve: Serve the cookies once they have fully cooled and enjoy!
Notes
- For a more intense red color, use gel food coloring instead of liquid.
- Do not overbake; the cookies should remain soft in the center.
- You can substitute white chocolate chips with cream cheese chips for a tangier flavor.
- Store cookies in an airtight container for up to 5 days to maintain freshness.
- Allow cookies to cool completely before storing to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
