Well folks, I’ve got a bit of a bittersweet announcement – Jesse and I are headed back to the U.S.!! On one hand, I can’t help but be excited to get back to the ease and comforts of home. On the other hand, we really feel like China welcomed us with open arms and I’m a bit sad to leave it. It’s definitely a strange a feeling.
Because this all came up so quickly and because I’ll be traveling and moving for the next 2 weeks, I’ve asked a few of my blogging friends to help me out! I can not wait to see what they come up with, so keep an eye out for what I am sure will be some really great guest posts! Hopefully, with their contributions and my backlogs, I’ll be able to continue to post somewhat regularly over the next few weeks. Once I get settled into my new kitchen (and back to fabulous stores like Trader Joe’s!), I’m sure I’ll have tons to blog about! In the meantime, please enjoy these cookies. 🙂 (I feel like I say that a lot, haha!)
Red Velvet and White Chocolate Chip Cookies – from scratch
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/3 cup cocoa powder
Red food coloring liquid or gel (gel recommended, I use Americolor)
1/2 cup white chocolate chips
Preheat the oven to 375 degrees. Line baking sheets with parchment paper, set aside.
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Add the food coloring until you reach the desired color. Add the egg and vanilla and mix until combined. Add the flour, baking soda, salt, and cocoa powder, mixing until thoroughly combined. Use a rubber spatula to gently fold in the white chocolate chips.
Using a cookie scoop, place the dough two inches apart on the baking sheet. Gently flatten with the bottom of a measuring cup. Bake for 10-12 minutes or until slightly crispy around the edges.