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Ingredients
- 1 1/2 cups + 1 tbsp. all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup unsalted butter, softened to room temperature.
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tbsp. milk
- 2 tsp. vanilla extract
- 1 1/2 tbsp. liquid red food coloring
- 1 cup white chocolate chips
Preparation
Step 1
1. Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you’d like the dough to be redder. On low speed, beat in the white chocolate chips. The dough will be sticky.
3. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours (and up to 4-5 days. Make sure you let the cookie dough sit out at room temperature for about 45 minutes before baking if chilling the cookie dough for more than 1 day.). Chilling is mandatory for this sticky cookie dough.
4. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
5. Scoop 1.5 Tablespoons of dough and roll into a ball. Place 9 balls onto each baking sheet. Bake each batch for 10-11 minutes. The cookies may have only spread slightly; simply press down on the warm cookies to slightly flatten and form crinkles. Stick a few white chocolate chips into the tops of the warm cookies – that’s optional and only for looks.
6. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 7 days. Baked cookies may be frozen for up to 2 months. Cookie dough balls may be frozen up to 2 months. Bake for 1-2 extra minutes (do not thaw).