⅓ cup plus 1 tablespoon light brown sugar (85 grams)
1 egg yolk
2 teaspoons vanilla extract
1 teaspoon vinegar, cider vinegar is preferred
2 teaspoons red food dye
1½ cups all purpose flour (188 grams)
3 tablespoons cocoa powder, dutch process or natural
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon corn starch, optional but makes a chewier cookie
½ cup of chopped white chocolate chips
¼ cup mini chocolate chips for finishing, optional
Handful white chocolate for finishing, optional
Instructions
Melt the butter in a small bowl until it is just barley liquid, set aside
Whisk together the flour, cocoa, baking soda, salt and cornstarch and set aside
In the bowl of your stand mixer fitted with the paddle attachment, cream together the sugars and the cream cheese. Add the melted butter and cream until smooth
Add the egg yolk, vanilla, vinegar and red food dye and beat until well blended. Scrape bowl/beater
With the mixer on low, add all of the dry ingredients then add the white chocolate
Blend on low until all of the flour is absorbed
Scoop the cookie dough out onto a parchment lined baking sheet, cover and refrigerate for 1 hour or up to overnight to allow the cookie dough to chill before baking
Once the dough has chilled, preheat your oven to 350*F
Transfer the dough to a second sheet if necessary, leaving some room for the cookies to spread during baking. Flatten the cookies just a bit
Bake for 12-15 minutes, or until the edges feel set and the centers are puffed
Once cool, finish the cookies as shown in the video
Recipe by Baking With Dan at https://www.bakingwithdan.com/the-best-red-velvet-cookies/