Red velvet isn't just for cakes, it's also an awesome cookie! Click here for more recipes like this from OhSweetBasil.com.

Ingredients

  • 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

Preparation

Step 1

In a medium bowl, whisk together the flour, cocoa, baking soda, salt and corn starch.

Step 2

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.

Step 3

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.

Step 4

Place saran wrap over the bowl and chill in the fridge for 30-60 minutes.

Step 5

Preheat the oven to 350 degrees. Line a baking sheet with a silpat or parchment paper.

Step 6

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.