Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 2 tablespoons (30g) full-fat block cream cheese
  • 3/4 cup (150g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1.5 teaspoons red food coloring gel
  • 1 1/2 cups (190g) all-purpose flour, spooned and leveled
  • 3 tablespoons (15g) unsweetened cocoa powder
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (170g) white chocolate chips

Instructions:

  1. Cream the softened 1/2 cup butter and 2 tablespoons cream cheese with both sugars until the mixture looks pale and fluffy. Note: This aeration is what creates the lightness in the final bake.
  2. Add the room temperature egg, vanilla, and 1.5 teaspoons red gel coloring. Note: Adding the color now ensures it is evenly distributed through the fats.
  3. Sift the 1 1/2 cups flour, 3 tablespoons cocoa, 1 tablespoon cornstarch, 1/2 teaspoon baking soda, and 1/4 teaspoon salt into a separate bowl.
  4. Slowly incorporate the dry ingredients into the wet mixture until no streaks of white flour remain. Note: Do not overmix here, or the cookies will become tough.
  5. Fold in the 1 cup white chocolate chips using a spatula. Note: The chips provide a visual and textural contrast to the red dough.
  6. Chill the dough in the refrigerator for at least 30 minutes. Note: This prevents the fats from melting too quickly in the oven.
  7. Preheat your oven to 350°F and line your baking sheets.
  8. Scoop rounded tablespoons of dough onto the sheets, leaving 2 inches of space between each ball.
  9. Bake for 10 minutes until the edges are set but the center still looks slightly soft. Note: The cookies will continue to cook on the hot tray.
  10. Cool on the pan for 5 minutes before transferring to a wire rack.