RED VELVET COOKIES with WHITE CHOCOLATE CHIPS

Red Velvet Cookies with White Chocolate Chips

Makes 30

2-1/4 cups all-purpose flour

2 tablespoons natural unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon table salt

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1/2 cup packed brown sugar

2 large eggs

1-1/2 tablespoons red liquid food coloring

1 teaspoon distilled white vinegar

1 teaspoon vanilla extract

1-1/2 cups white chocolate chips

Whisk the flour, cocoa, baking powder and salt in a bowl to combine.

Beat the butter with the sugars in a mixing bowl with an electric mixer until light and fluffy. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.

Beat in the food coloring, vinegar, and vanilla. Add the dry ingredients and mix until combined. Stir in the white chocolate chips. Cover with plastic wrap and refrigerate the dough for 1 hour.

When ready to bake, preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

Form the dough into balls, about 2 tablespoons each. Place the dough balls at least 3 inches apart on the baking sheets. Bake until the cookies are set around the edges, 10 to 12 minutes. Let the cookies sit on the baking sheets for 2 minutes before transferring to racks to cool completely. Store the cookies in an airtight container for up to 3 days.