Red Velvet White Chocolate Chips

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:

1. Preheat oven to 375 deg. C
2. In a stand mixer fitted with a paddle attachment, mix butter, shortening & sugar on medium speed for 3-4 mins or until pale & fluffy.
3. Add vinegar & mix just until combined.  Add the egg just until combined.  Scrape down sides of mixing bowl.  Add vanilla & red food coloring & combine.
4. 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.
5. 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.
6. 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.
7. Allow to cool several mins on baking sheet before transferring to a wire rack to cool.  Store cookies in an airtight container.