Ingredients
Scale
- 2 1/4 cups + 1 tbsp (300g) all-purpose flour (measured accurately)
- 2 tbsp (14g) cocoa powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1/2 cup (104g) sugar
- 1/2 cup (112g) light brown sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 2 tsp vinegar
- 1 1/2 tbsp red food coloring (less than 1 ounce)
- 1 cup (169g) white chocolate chips
Instructions
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Combine the flour, cocoa powder, baking soda and salt in a medium bowl and set aside.
- Cream the butter and sugars together in a large mixer bowl on medium speed until light and fluffy, 2-3 minutes.
- Add the egg and mix until well combined.
- Add the vanilla extract, vinegar and red food color and mix until well combined.
- Add the dry ingredients and mix just until well combined.
- Stir in the white chocolate chips. Keep about 1/3 cup aside to press into the tops of the cookies, if desired.
- Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball and set on baking sheet about 2 inches apart. Press reserved white chocolate chips on top, if using.
- Bake cookies for 7-9 minutes. Cookies will spread and centers will look soft. Don’t over bake.
- Remove from oven and allow to cool 4-5 minutes on baking sheets before transferring to wire rack to cool completely.
- Prep Time: 35 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American