Serves 1
Directions
- 1In a bowl or stand mixer, beat cubed cold butter on high until creamy.
- 2Add brown sugar and granulated sugar. Beat on high until light and fluffy.
- 3Add egg, egg yolk, vanilla bean paste, vinegar, and red food coloring. Beat on high until smooth and deeply red.
- 4In a separate bowl, whisk together flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.
- 5Gradually add dry ingredients to the wet mixture. Mix just until combined.
- 6Fold in chocolate chips and white chocolate chunks.
- 7Scoop 4 oz tall cookie dough balls and place on a baking sheet.
- 8Freeze for at least 2 hours or overnight.
- 9Preheat oven to 350°F (175°C). Place 3–4 cookies per tray, spacing them about 4 inches apart.
- 10Bake until edges are set and centers remain soft.
- 11Let cookies cool on the baking sheet, then transfer to a rack.
Ingredients
- 2 1/4 cup all purpose flour
- 2 tbsp corn starch
- 2 tbsp natural cocoa powder
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 pinch salt
- 1 cup unsalted butter, cold and cubed
- 1 cup dark brown sugar
- 3 tbsp granulated sugar
- 1 large egg
- 1 cold egg yolk
- 1 tbsp vanilla bean paste
- 1 tsp white vinegar
- 1 tbsp gel red food coloring
- 1 cup semi sweet chocolate chips, chopped
- 1/2 cup white chocolate chips, chopped
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