Ingredients:
2-1/2 cups AP Flour
2-1/2 tbsp Cocoa Powder
1-1/2 tsp Cornstarch
3/4 tsp Baking Soda
1/2 tsp Salt
113g Butter ~ room temperature
85g Vegetable Shortening ~ room temperature
1-1/2 cups Granulated Sugar
1 Large egg + 1 egg yolk
1-1/2 tsp White Vinegar
1-1/2 tsp Vanilla Extract
1 tbsp Red Food Coloring (Noel)
1-1/3 cups White Chocolate Chips
Directions:
- Preheat oven to 375 deg. C
- In a stand mixer fitted with a paddle attachment, mix butter, shortening & sugar on medium speed for 3-4 mins or until pale & fluffy.
- Add vinegar & mix just until combined. Add the egg just until combined. Scrape down sides of mixing bowl. Add vanilla & red food coloring & combine.
- To the butter mixture, add half the dry ingredients. Mix on low until just combined. Scrape down the sides & the bottom of the mixing bowl. Took the paddle off to really dig down to the bottom. Add the rest of the flour & mix until everything is incorporate. Mix in the white chocolate chips.
- Line cookie sheets with parchment or Silpat mats. Use ice-cream scoop to scoop & roll dough into a ball sized & place on prepared cookie sheets 2" apart.
- Bake for 9-11 mins. While the cookies are just out of the oven, gently push 6 white chocolate chips into hot tops of cookies in a random pattern to garnish. Tip down is easiest.
- Allow to cool several mins on baking sheet before transferring to a wire rack to cool. Store cookies in an airtight container.
