Ingredients: 2 1/4 cups all-purpose flour 2 1/2 Tbsp cocoa powder 1 1/2 tsp cornstarch 3/4 tsp baking soda 1/2 tsp salt 7 Tbsp butter, at room temperature 6 Tbsp all vegetable shortening, at room temperature 1 1/2 cups granulated sugar 1 large egg 1 large egg yolk 1 1/2 tsp white vinegar 1 1/2 tsp vanilla extract 1 Tbsp red food coloring 1 1/3 cups white chocolate chips, divided
Directions: Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda and salt, set aside. Add butter, shortening and sugar to the bowl of an electric stand mixer and mix on medium speed until very pale and fluffy about 4 minutes. Add egg and egg yolk and mix until combine. Add vinegar, vanilla and food coloring and mix until well blended. Slowly add in dry ingredients and mix just until combine. Mix in 1/2 cup white chocolate chips. Scoop dough out by the heaping tablespoonfuls (about 1 1/2 Tbsp) and roll into balls and place on buttered or Silpat lined cookie sheets. Gently press about 6 white chocolate chips into the top of each cookie, being careful not to flatten the cookies (if you do flatten them a bit just reshape them to the height they had before adding the chips) and bake in preheated oven 8 – 9 minutes. Allow to cool several minutes on baking sheet before transferring to a wire rack to cool. Store cookies in an airtight container.