Valentine's Day White Chocolate Dipped Red Velvet Cookies (Print Version)

# Ingredients:

→ Cookie Base

01 - 1 2/3 cups (210g) all-purpose flour
02 - 1/4 cup (21g) unsweetened natural cocoa powder
03 - 1 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup (113g) unsalted butter, room temperature
06 - 3/4 cup (150g) packed brown sugar
07 - 1/4 cup (50g) granulated sugar
08 - 1 large egg, room temperature
09 - 1 tablespoon milk or buttermilk
10 - 2 teaspoons pure vanilla extract
11 - 3/4 teaspoon red gel food coloring

→ Decoration

12 - 8 ounces (226g) white chocolate, coarsely chopped
13 - 2-3 tablespoons sprinkles

# Instructions:

01 - Whisk flour, cocoa powder, baking soda, and salt together.
02 - Beat butter and sugars until creamy. Add egg and vanilla, mix until combined.
03 - Mix in dry ingredients with milk and food coloring until combined. Chill dough at least 2 hours.
04 - Roll 1.5 tablespoons dough per cookie. Bake at 350°F for 11-13 minutes until edges set.
05 - Melt white chocolate in 15-second intervals. Dip cooled cookies halfway, add sprinkles.
06 - Let chocolate set at room temperature or in refrigerator before serving.

# Notes:

01 - Dough chilling is mandatory
02 - Use real white chocolate bars, not chips
03 - Can use beet powder for natural coloring
04 - Keeps at room temperature 3 days

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