White Chocolate Red Velvet (Print Version)
# Ingredients:
→ Base Layer
01 -
1/4 teaspoon salt
02 -
1/4 cup (21g) cocoa powder, natural and unsweetened
03 -
1 tablespoon milk or buttermilk
04 -
1 large egg, brought to room temperature
05 -
3/4 teaspoon red food coloring gel
06 -
3/4 cup (150g) brown sugar, packed tightly
07 -
1 teaspoon baking soda
08 -
1 2/3 cups (210g) standard all-purpose flour
09 -
1/4 cup (50g) sugar, white and granulated
10 -
2 teaspoons real vanilla extract
11 -
1/2 cup (113g) unsalted butter, softened
→ Topping
12 -
2-3 tablespoons colorful sprinkles
13 -
8 ounces (226g) white chocolate, chopped into chunks
# Instructions:
01 -
Combine baking soda, cocoa powder, flour, and salt using a whisk.
02 -
Cream softened butter with both sugars until smooth. Toss in the egg and vanilla, then mix again.
03 -
Add the dry ingredients, milk, and red coloring to the mixture. Leave dough to chill for 2 or more hours.
04 -
Scoop dough into 1.5-tablespoon portions. Bake for 11-13 minutes at 350°F until edges are firm.
05 -
Heat up white chocolate in short bursts (15 seconds), then dip half of each cooled cookie and sprinkle with decorations.
06 -
Wait for the chocolate to solidify, either out on the counter or in the fridge, before serving.
# Notes:
01 -
Chilling the dough isn't optional
02 -
Bars of actual white chocolate work better than chocolate chips
03 -
If preferred, use beet powder as a natural dye
04 -
Store in an airtight container at room temp for up to 3 days