This cookie is soft, moist, chewy and loaded with white chocolate inside and out. As if chocolate chips is not enough to make this extra creamy and delicious, I had added a drizzle of melted white chocolate on top to make it drool worthy Oh you are going to love this cookie. It is truly a treat in every bite, cannot stop eating it.
Ingredients
- 1/4 cup unsalted Butter, softened but still cold
- 1/4 cup + 1 tablespoon packed Brown Sugar
- 2 tablespoon Granulated Sugar
- 1 Egg Yolk, at room temperature
- 1 teaspoon pure Vanilla Extract
- 2/3 cups All-Purpose Flour
- 2 tablespoon unsweetened Natural Cocoa Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1 tablespoon Red Food Coloring
- 1/3 cup White Chocolate Chip Cookies (reserve 2 tablespoon for toppings)
- 1/4 cup melted White Chocolate – optional
Instructions
- Pre-heat the oven to 350F
- Whisk the flour, cocoa powder, baking soda, and salt together until combined. Set aside.
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, brown sugar, vanilla extract and egg on high-speed until completely smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed. Finally, add in the food coloring. Add 1-2 teaspoons more for a brighter red, if desired.
- On low-speed, slowly mix the dry ingredients into the wet ingredients until combined.
- The cookie dough will be slightly sticky. Cover dough with plastic wrap and chill for 10 minutes while you pre-heat the oven
- Divide the cookie batter into 6 portions (about 57g each). Arrange in a parchment lined baking tray.
- Bake at 350F for 14 minutes.
- Top with more white chocolate chips as soon as you take it out from the oven.
- Let Cool on the pan. Once completely cooled, drizzle melted white chocolate on top.
