Ingredients
Unsalted Butter (softened), 1 cup (2 sticks)
Granulated Sugar, 1 1/2 cups
Large Eggs, 2
Vanilla Extract, 1 teaspoon
All-Purpose Flour, 2 1/4 cups
Baking Soda, 1 teaspoon
Salt, 1/2 teaspoon
Unsweetened Cocoa Powder, 1/4 cup
Red Food Coloring (gel), 1 tablespoon
White Chocolate Chips, 1 cup
Chopped Pecans (optional), 1/2 cup
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper
In a large bowl, cream butter and sugar at high speed until pale and fluffy
Add eggs one at a time, mixing until fully incorporated
Stir in vanilla extract
In a separate bowl, whisk flour, baking soda, salt, cocoa powder, and red food coloring
Gradually add dry ingredients to butter mixture in thirds, mixing at low speed until just combined
Fold in white chocolate chips
Chill dough for 30 minutes
Roll into 1.5-inch balls; place on baking sheets 2 inches apart
Bake 6-8 minutes until edges firm but centers remain soft
Cool on wire racks for 15 minutes before serving
Notes
For vibrant color, use gel food dye
Chilling dough ensures clean cuts and better texture
Cookies stay fresh in an airtight container for 3 days
Pecans add optional crunch but may be omitted
Chill dough if it becomes too soft during shaping
- Prep Time: 15
- Cook Time: 10
- Category: Chocolate Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 13g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 0.3g
- Protein: 2g
- Cholesterol: 20mg