With Valentines Day only one day away, do you have any plans to celebrate? These thick and chewy red velvet white chocolate chip cookies would make the perfect homemade gift! I am a huge fan of anything red velvet, I just love the bright and cheery color and the decadent chocolate flavor. Although Valentines Day is one of the most popular times to make red velvet desserts I can eat them anytime of the year.
Since Valentines day falls on a Tuesday this year, my husband Andrew and I celebrated on Friday night. Every year Andrew surprises me on where we go to dinner. The only thing he tells me about the reservation is the time. This year he made reservations at June in Peoria Heights. Bon Appétit Magazine named June one of the top 10 new romantic getaways and I can definitely see why. Chef and owner Josh Adams takes straight-from-the-farm organic products to prepare modern american cuisine. The menu is constantly changing depending on the season and the best available ingredients. We enjoyed a 5 course tasting with wine pairings that was absolutely incredible. The creativity of each course and the wine pairings left me speechless. If you live anywhere near the Peoria area you should really give June a try. It was definitely a dining event to remember.
Yield: 2 dozen cookies
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup cocoa powder
1/2 cup unsalted butter, softened
1/2 cup sugar
1/2 cup light brown sugar
1 teaspoon vanilla
1 teaspoon liquid red food coloring
3/4 cup white chocolate chips, divided
Preheat oven to 375 F. Line two baking sheets with parchment paper.
In a small bowl, whisk together the flour, baking soda, salt, and cocoa powder; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugars until fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Beat in red food coloring. Reduce speed to low and add flour mixture, beat to combine. Fold in 1/2 cup white chocolate chips.
Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball and place on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart.
Bake, rotating sheets halfway through, until cookies are set in center and begin to crack, 10 to 12 minutes. Let cookies cool on sheets for 3 minutes before transferring cookies to wire racks to cool completely.
In a microwave safe bowl melt remaining 1/4 cup of white chocolate chips. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Store in airtight container.
Source: adapted from How Sweet It Is
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