These red velvet chocolate chip cookies have the most delicious red velvet flavor and are filled with white chocolate chips. They turn out soft and chewy with a beautiful red color makes them perfect for Valentine's Day, Christmas or whenever you're craving red velvet.
In a large bowl whisk together the flour, cocoa, cornstarch, baking soda & salt.
In a separate large bowl beat the butter and sugars together until light & fluffy.
Beat in the egg, vanilla extract and food coloring.
With the mixer on low, beat in the flour mixture about 1/2 at a time.
Turn off the mixer and stir in the chocolate chips.
Cover the bowl with plastic wrap and refrigerate for 3 hours, or overnight.
When ready to bake, preheat the oven to 350F degrees. Line 2 cookie sheets with parchment paper or a silicone baking mat.
Using a cookie scoop, form dough into balls of about 1- 1.5 tablespoon in size and place 2 inches apart on the lined cookie sheets. Note: if the dough is too hard to form into balls, let the bowl sit on the counter for 10-20 minutes first.
Bake 1 cookie sheet at a time on the middle rack of the oven for 7-9 minutes, or until the tops look just set.
Remove from the oven and optionally, place a few white chocolate chips on the tops of each cookie. Cool on the cookie tray for 10 minutes, before transferring to a wire rack to continue cooling.
Store cookies in an airtight container at room temperature for up to 4 days.Recipe time includes 3 hours to chill the dough. Makeahead TipsTo freeze cookie dough, make the dough up to step 6. Then form the dough into balls and place in a freezer bag. Remove the air, zipper close, and freeze for up to 2 months. When ready to bake, bake the cookies from frozen on lined cookie sheets. The cookies will bake for 8-10 minutes at 350F (1-2 minutes longer than the recipe directs).