Tasteful and chewy red smooth cookies with caucasoid drinkable chips.

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

  1. Preheat oven to 375 degrees. In a medium mixing bowl, combine flour, cocoa powder, cornstarch, baking soda, and salt. Set aside.
  2. 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.
  3. Add in the dry ingredients until combined. Mix in ½ cup white chocolate chips.
  4. 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.
  5. 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.

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