Red Velvet White Chocolate Chip Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large
  • 1 Egg yolk, large

• Baking & Spices

  • 6 tbsp All-vegetable shortening
  • 2 1/4 cups All-purpose flour
  • 3/4 tsp Baking soda
  • 2 1/2 tbsp Cocoa powder
  • 1 1/2 tsp Cornstarch
  • 1 tbsp Food coloring, red
  • 1 1/2 cups Granulated sugar
  • 1/2 tsp Salt
  • 1 1/2 tsp Vanilla extract
  • 1 1/3 cups White chocolate chips

• Oils & Vinegars

  • 1 1/2 tsp White vinegar

• Dairy

  • 8 tbsp Butter

Found on therecipecritic.com

Description

Ingredients

• 2¼ cups all-purpose flour
• 2½ Tbsp cocoa powder
• 1½ tsp cornstarch
• ¾ tsp baking soda
• ½ tsp salt
• 8 Tbsp butter, at room temperature
• 6 Tbsp all vegetable shortening
• 1½ cups granulated sugar
• 1 large egg
• 1 large egg yolk
• 1½ tsp white vinegar
• 1½ tsp vanilla extract
• 1 Tbsp red food coloring
• 1⅓ cups white chocolate chips, divided

Directions

• Preheat oven to 375 degrees. In a medium mixing bowl, combine flour, cocoa powder, cornstarch, baking soda, and salt. Set aside.
• In another mixing bowl or stand mixer, cream together the butter, shortening, and sugar about 3 minutes until fluffy. Slowly add in the egg yolk and egg and mix to combine. Add vinegar, vanilla, and food coloring and mix until just combined.
• Add in the dry ingredients until combined. Mix in ½ cup white chocolate chips.
• Line cookie sheets with parchment paper and scoop out the cookie dough into heaping tablespoons. Press 5 white chocolate chips onto the top of each cookie dough ball. Be careful not to flatten the cookies.
• Bake for 8-9 minutes in the preheated oven. Transfer to a wire rack to cool and keep the cookies stored in an airtight container.