Ingredients

• 1 3/4 cups of Blédor Pâtissière flour
• 1/2 cup of softened butter
• 1/2 cup of white sugar
• 1/2 cup of brown sugar
• 1 large egg
• 2 tablespoons of red food coloring
• 1 teaspoon of pure vanilla extract
• 2 tablespoons of cocoa powder
• 1/4 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 cup of white chocolate chips

Instructions

• In a large bowl, using an electric mixer or a stand mixer fitted with a paddle attachment, mix the butter, white sugar, and brown sugar.
• Add the egg, red food coloring, and vanilla extract. Mix well.
• In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
• Pour the dry ingredients into the wet ingredients. Mix to form a homogeneous dough, then add the white chocolate chips. Mix.
• Cover the bowl with plastic wrap. Refrigerate for 3 hours or overnight.
• Preheat the oven to 180°C (356°F). Line two baking sheets with parchment paper.
• Form dough balls. Place them on the sheets, spacing them out, and flatten slightly with the palm of your hand.
• Bake the cookies, one sheet at a time, for 13 to 15 minutes. Transfer to a cooling rack.