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Recipe Name: Red Velvet White Chocolate Chip Cookies - Copy Source: Submitted by: Lindy H. Frank Last Modified: 0000-00-00 Course: Dessert Used in Baskets: No Base: Chocolate Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 18 Inactive Prep Time: 0.00 Minutes Original Num Servings: 18 Cooking Time: 0.00 Minutes Heart Healthy: No Oven Temp: 375 Approx. Cost/Serving: $0.40 # Sides Included: 0 Difficulty: Easy Yields : 3 Dozen Tested: No Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: 1.5 Teaspoons vinegar, white 1.33 Cups chocolate chips, white 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 combined. Mix in 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.

Nutrition per Serving:
Calories:	139	Total Carbs:	12.6	Net Carbs:	11.9
Cholesterol:	12.3	Fat:	9.2	Protein:	1.95
Fiber:	0.65	Sodium:	97.66

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