Red Velvet White Chocolate Chip Cookies from Rude Boy Cookies in Albuquerque (from Tasting: Cookies). Photograph by Douglas Merriam.

Red Velvet White Chocolate Chip Cookies

Makes about 3 dozen, depending on size

3 cups all-purpose flour  
½ cup cocoa powder  
2 teaspoons baking soda  
½ teaspoon salt  
½ pound butter (2 sticks), at room temperature  
1½ cups brown sugar  
½ cup granulated sugar  
2 large eggs  
4 teaspoons vanilla extract  
1½ tablespoons red food coloring  
2 tablespoons milk  
2 cups white chocolate chips  
Cream cheese drizzle (below)

  1. Preheat oven to 375°. In a mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.  

  2. Cream together butter and sugars with an electric mixer, then mix on medium speed until very pale and fluffy, about 4 minutes. Add eggs and mix until combined.  

  3. Add vanilla, food coloring, and milk, and mix until well blended. Slowly add dry ingredients and mix until just combined. Stir in white chocolate chips.  

  4. Scoop dough by the heaping tablespoonful (about 1½ tablespoons), roll into balls, and place on cookie sheets topped with parchment paper or Silpat baking mats.  

  5. Bake 8–9 minutes. Allow to cool several minutes on cookie sheet before transferring to a wire rack. When cool, drizzle with cream cheese glaze.  

  6. Store cookies in an airtight container.

Cream Cheese Drizzle

1½ pounds cream cheese, at room temperature  
¾ cup powdered sugar (approximate)

Cream ingredients together until smooth and a good texture to easily drizzle over cookies. Add a little milk or more sugar as needed.