Red Velvet White Chip Cookies Recipes

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, milk, food coloring and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 6-8 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. , Freeze option: Freeze cookies in freezer containers. To use, thaw before serving.

Steps:

• Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a bowl.
• Beat butter with an electric mixer until fluffy, about 2 minutes; beat in brown sugar and white sugar until smooth, about 1 minute. Beat egg, milk, and vanilla extract into butter mixture; beat in food coloring until uniformly colored.
• Stir flour mixture into butter mixture gradually with electric mixer on low speed until combined; stir in 1 cup chocolate chips. Cover bowl with plastic wrap; place in the refrigerator for 1 hour or up to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Roll dough into 2-inch balls; place on prepared baking sheets and flatten slightly.
• Bake in the preheated oven until edges are lightly browned, about 10 minutes. Sprinkle cookies with a few additional chocolate chips; allow to cool completely.

Steps:

• Heat oven to 350°F. Line 2 cookie sheets with silicone baking mats or cooking parchment paper.
• In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla, egg and food color. Add Bisquick mix and baking cocoa; beat on low speed until combined. Stir in chips.
• Drop dough by rounded tablespoonfuls about 2 inches apart on cookie sheets.
• Bake 8 to 10 minutes, but no longer than 10 minutes (mine were perfect at 8 minutes). The cookies will look underdone, but this is what you want. Cool on cookie sheets 5 minutes. Remove from cookie sheets to cooling racks.

Steps:

• Whisk the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the mixer speed to low; beat in half of the flour mixture until just combined. Stir the food coloring into the sour cream, then beat the sour cream mixture into the dough, followed by the remaining flour mixture. Stir in the white chocolate chips. Refrigerate the dough until firm, 30 minutes to 1 hour.
• Preheat the oven to 375˚ F. Line 2 baking sheets with parchment paper. Drop heaping tablespoonfuls of dough 2 inches apart onto the baking sheets. Bake, one pan at a time, until the cookies are puffed and the edges are set, 8 to 12 minutes. Let cool 5 minutes on the pan, then transfer to a rack to cool completely.

Steps:

• Combine cake mix, chocolate chips, oil, and eggs in a mixing bowl.
• Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
• Bake at 350°F (180°C) for 10-12 minutes.
• Enjoy!