Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon table salt
Wet Ingredients
- ½ cup unsalted butter, softened to 65 to 67ºF (18 to 19ºC)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon red gel food coloring
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream
Add-ins
- 1 cup white chocolate chips, divided
Instructions
- Preheat the Oven: Set your oven rack to the middle position and preheat the oven to 350ºF (177ºC). Line two large baking sheets with parchment paper and set them aside for later use.
- Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and table salt until evenly mixed.
- Cream the Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the softened unsalted butter and granulated sugar on medium-high speed (setting 7) for about 2 minutes until the mixture is light and fluffy.
- Add the Egg and Color: Add the egg, red gel food coloring, and vanilla extract to the creamed mixture. Beat on medium speed (setting 5) until all ingredients are thoroughly combined, about 30 seconds.
- Add the Flour Mixture and Sour Cream: Add half of the flour mixture to the wet ingredients and mix on low speed just until combined. Then mix in the sour cream. Add the remaining flour mixture and mix again on low speed until just combined to form the cookie dough.
- Incorporate Chocolate Chips: Add ¾ cup of the white chocolate chips to the dough. Stir on low speed or fold them in gently until evenly distributed.
- Portion the Dough: Using a scoop or spoon, portion out 2 tablespoons (about 1 ounce or 30 grams) of dough for each cookie. Place them evenly spaced at least 2 inches apart on the prepared baking sheets to allow spreading. Aim for about 10 cookies per tray.
- Bake the Cookies: Bake one sheet at a time in the preheated oven. Start by baking for 6 minutes, then rotate the sheet to ensure even baking. Continue baking until the edges are just set and the tops appear slightly glossy, about an additional 4 to 6 minutes. Immediately after removing from the oven, press some of the remaining white chocolate chips on top of the warm cookies for added texture and sweetness. Repeat with the second tray.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For best results, ensure butter is softened to room temperature but not melted for proper creaming.
- Using gel food coloring provides a more vibrant red color without affecting the dough’s consistency.
- Do not overmix when adding the flour to prevent tough cookies.
- Pressing white chocolate chips on top immediately after baking helps them melt slightly for an appealing finish.
- Cookies will spread during baking; spacing them at least 2 inches apart is essential to prevent sticking.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
