– 2 ½ cups All-purpose flour – ¼ cup Unsweetened cocoa powder – 1 teaspoon Baking soda – 1 teaspoon Salt – 1 cup Unsalted butter melted and cooled – ¾ cup Brown sugar packed light or dark – ¾ cup White granulated sugar – 2 Large eggs room temperature – 1 teaspoon Pure vanilla extract – 1 teaspoon Red velvet dye. Use a gel dye. I love Americolor super red for best results. – 1 ½ cups Chopped white chocolate I used Lindt white chocolate bars. You can use white chocolate chips. – Red decorating sugar for rolling the cookie
Sift flour, cocoa powder, baking soda, and salt in a medium basin. Set aside. Cutting white chocolate into medium pieces.Mix melted butter (cool to room temperature), sugar, and brown sugar. Beat high for 2 minutes.
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Significant color lightening.Mix eggs, vanilla, and red food coloring. Combine. Add the dry ingredients and mix on low speed until mixed. After stopping the mixer, fold in the white chocolate.
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Heat the oven to 350°F. Use parchment on two cookie sheets. While the oven heats, rest the cookie dough. It usually takes 10-15 minutes to preheat the oven. This limits spread.
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Put red sugar in a bowl. Large cookie scoop (3 tablespoons or 2oz) for cookie dough balls. Roll in crimson sugar. Use 6 cookie dough balls per sheet.
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Bake 13-15 minutes. Bake each cookie sheet by itself. Topping with white chocolate chips after baking is optional.Wait 5 minutes before chilling the cookies on a rack.
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