- 2 1/4 cup flour
- 2 tablespoons cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoon corn starch
- 1/2 cup butter, softened
- 5 tablespoon shortening
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 large eggs, room temperature
- 1/4 teaspoon vinegar
- 2 teaspoons buttermilk
- 1 tablespoon red food coloring
- 2 teaspoon vanilla
- 1 package white chocolate chips
In a medium bowl, whisk together the flour, cocoa, baking soda, salt and corn starch.
In the bowl of a standing mixer, beat together the butter and shortening until smooth. Scrape down the sides of the bowl and add the sugars. Beat for 3 minutes on medium high speed allowing the air to be incorporated into the batter.
Scrape down the sides of the bowl and turn the mixer on medium low. Add the eggs one at a time, then the vinegar, buttermilk, food coloring and vanilla. Mix until smooth, about 30 seconds. Mix in the white chocolate chips.
Place saran wrap over the bowl and chill in the fridge for 30-60 minutes.
Preheat the oven to 350 degrees. Line a baking sheet with a silpat or parchment paper.
Scoop rounded balls onto the cookie sheet and bake for 8-10 minutes. Allow to cool for 3-5 minutes and remove to a cooling rack. Store in airtight containers.