Red Velvet Cookies

Ingredients

• 3/4 cup unsalted butter, room temperature
• 4 ounces cream cheese, room temperature
• 1 cup white sugar
• 1 cup packed dark brown sugar
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 teaspoons vanilla extract
• 1 large egg
• 1 large egg yolk
• 1 tablespoon red food coloring, preferably McCormick brand
• 2 3/4 cups all-purpose flour
• 1/4 cup natural cocoa powder
• 2 cups white chocolate baking chips, divided

Directions

1. Heat the oven to 350 degrees F. Prepare 2 baking sheets with parchment paper or a silicon baking mat.
2. Start the dough in a stand mixer bowl with the paddle in place. Add the butter and cream cheese, then add both sugars, the baking soda, salt, and vanilla extract. Beat on medium speed until everything looks smooth, evenly colored, and gathered against the sides of the bowl, about 1 to 2 minutes.
3. Stop and scrape the bowl with a spatula, then add the egg. Mix on medium speed until it disappears into the dough. Do the same with the egg yolk, then add the red food coloring and mix on slow speed so your kitchen stays red velvet, not crime scene.
4. Add the flour and cocoa powder. Mix on low just until the dry ingredients are worked in.
5. Pour in 1 1/2 cups of the baking chips, holding back 1/2 cup for the tops. Mix slowly until the chips are spread evenly through the dough.
6. Run your hands under water, pat them lightly with a paper towel, and while they are still damp, roll the dough into 1-inch balls, about heaping tablespoons. Set them on the prepared baking sheet.
7. Bake the cookies, 1 baking sheet at a time, for 11 to 13 minutes, until the edges look dry and set. The cookies should look a little rounded and puffy.
8. While the cookies are still hot and domed, press several white chips onto the tops. Let them rest on the baking sheet for 5 minutes, then transfer them to a wire cooling rack. They will settle and flatten a bit as they cool. Continue with the remaining dough.