Ingredients:

  • 350g all-purpose flour
  • 20g unsweetened natural cocoa powder
  • 10g cornstarch
  • 5g baking soda
  • 3g fine sea salt
  • 170g unsalted butter, softened
  • 150g granulated sugar
  • 100g light brown sugar, packed
  • 1 large egg, room temperature
  • 5ml white vinegar
  • 10ml vanilla extract
  • 1.5 tsp red gel food coloring
  • 175g white chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, natural cocoa powder, cornstarch, baking soda, and sea salt until the mixture is uniform and free of lumps.
  3. In a stand mixer fitted with the paddle attachment, cream the softened butter, granulated sugar, and brown sugar on medium-high speed for 3–4 minutes until pale and aerated.
  4. Add the egg, white vinegar, vanilla extract, and red gel food coloring to the butter mixture. Beat on medium speed until fully combined and the color is vibrant.
  5. Reduce the mixer speed to low and gradually add the dry ingredient mixture, mixing just until no streaks of white remain.
  6. Gently fold in the white chocolate chips by hand or on the lowest mixer setting.
  7. Using a 2-tablespoon cookie scoop, portion the dough into balls and place them on the prepared baking sheets, spaced 2 inches apart.
  8. Bake for 10 minutes. The edges should be set but the centers should still look slightly soft. Allow to cool on the pan for 5 minutes before transferring to a wire rack.