Red Velvet Cookies

The traditional Southern cake was the inspiration for these cocoa cookies, tinted the classic decadent red and loaded with white and semisweet chocolate chips. Be careful not to overbake the cookies. They continue to firm as they cool and should be soft and chewy, not crispy, when served.

2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, chilled, cut up
1 cup packed dark brown sugar
1 egg
2 1/2 teaspoons red food coloring
1 teaspoon vanilla extract
1 1/2 cups semisweet chocolate chips
1 1/2 cups white baking chips

1. Whisk flour, cocoa, baking soda and salt in medium bowl.

2. Beat butter and brown sugar in large bowl at medium speed 3 minutes or until light and fluffy. Beat in egg, food coloring and vanilla until blended. At low speed, beat in flour mixture just until combined. Stir in chocolate chips and baking chips. Cover and refrigerate 2 to 3 hours or overnight, until firm enough to shape.

3. Heat oven to 350ºF. Drop 1/4 cup dough per cookie onto parchment paper-lined baking sheets; gently form into balls. Freeze dough on baking sheets 10 minutes or until firm.

4. Bake 10 to 12 minutes or until cookies are puffed and edges are dry when gently touched but very soft. Cool on baking sheet on wire rack 3 minutes. Place cookies on rack; cool completely.

About 2 dozen cookies

PER COOKIE: 255 calories, 15 g total fat (9 g saturated fat), 3 g protein, 31 g carbohydrate, 30 mg cholesterol, 95 mg sodium, 1.5 g fiber


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