Ingredients:

  • 315g (2 ½ cups) all purpose flour
  • 25g (¼ cup) unsweetened cocoa powder
  • 8g (1 tbsp) cornstarch
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 170g (¾ cup) unsalted butter, melted and slightly cooled
  • 200g (1 cup) light brown sugar, packed
  • 100g (½ cup) granulated sugar
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 1 tsp white vinegar
  • 2 tsp vanilla extract
  • 1 tbsp red food coloring gel
  • 170g (1 cup) white chocolate chips
  • 115g (4 oz) cream cheese, softened
  • 55g (1/4 cup) unsalted butter, softened
  • 240g (2 cups) powdered sugar
  • 1 tbsp milk

Instructions:

  1. Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
  2. Whisk together the 315g flour, cocoa powder, cornstarch, baking soda, and salt in a medium bowl until the color is a uniform pale brown.
  3. In a large bowl, stir the 170g melted butter with both the brown and white sugars until no lumps of sugar remain.
  4. Whisk in the egg, the extra egg yolk, vinegar, vanilla, and the red food coloring gel until the mixture is vibrant and glossy.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula.
  6. Fold in the 170g of white chocolate chips until they are evenly distributed through the red dough.
  7. Use a cookie scoop to form balls (about 2 tablespoons each) and place them 2 inches apart on the prepared sheets.
  8. Bake for 10 minutes until the edges are set and the tops look slightly soft.
  9. Let the cookies sit on the hot pan for 5 minutes, then move them to a wire rack.
  10. While they cool, beat the cream cheese, 55g butter, powdered sugar, and milk until silky and spreadable, then pipe or spread onto the cooled cookies.