Valentine's White Chocolate Red Velvet Cookies (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 1 and 2/3 cups all-purpose flour (210g)
02 - 1/4 cup unsweetened natural cocoa powder (21g)
03 - 1 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter (113g), softened
06 - 3/4 cup packed light or dark brown sugar (150g)
07 - 1/4 cup granulated sugar (50g)
08 - 1 large egg, room temperature
09 - 1 Tablespoon buttermilk or milk
10 - 2 teaspoons pure vanilla extract
11 - 3/4 teaspoon gel red food coloring

→ Decoration

12 - 8 ounces white chocolate, coarsely chopped
13 - 2-3 Tablespoons sprinkles

# Instructions:

01 - Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
02 - Beat butter, brown sugar, and granulated sugar for about 2 minutes until creamy. Add egg and vanilla, mix on high for 1 minute.
03 - Mix dry ingredients into wet ingredients with milk and food coloring until combined. Chill dough for at least 2 hours.
04 - Preheat oven to 350°F. Line baking sheets with parchment paper. Roll 1.5 tablespoon dough balls and place 3 inches apart.
05 - Bake for 11-13 minutes until edges are set but centers look soft. Cool 5 minutes on sheets, then transfer to wire rack.
06 - Melt white chocolate in 15-second intervals. Dip half of each cooled cookie and add sprinkles. Let chocolate set completely.

# Notes:

01 - Store at room temperature for up to 3 days
02 - Dough must be chilled for at least 2 hours
03 - Use pure white chocolate bars, not chips for dipping

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