Red velvet chocolate chunk cookies

Ingredients

• 2 1/4 cups (285g) all purpose flour
• 2 tbsp corn starch
• 2 tbsp natural cocoa powder
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• Pinch of salt
• 1 cup (225g) cold unsalted butter, and cubed
• 1 cup (220g) dark brown sugar
• 3 tbsp (37g) granulated sugar
• 1 large egg + 1 egg yolk, cold
• 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

Instructions

1. Instructions In a bowl or stand mixer, beat cubed cold butter on high for about 2 minutes until creamy.
2. Add brown sugar and granulated sugar.
3. Beat on high for 2–3 minutes until light and fluffy.
4. Add egg, egg yolk, vanilla bean paste, vinegar, and red food coloring.
5. Beat on high for 3–4 minutes until smooth and deeply red.
6. In a separate bowl, whisk together, flour, cocoa powder, cornstarch, baking powder, baking soda, salt Gradually add dry ingredients to the wet mixture.
7. Fold in chocolate chips and white chocolate chunks.
8. Scoop 4 oz tall cookie dough balls and place on a baking sheet.
9. Freeze for at least 2 hours or overnight.
10. Preheat oven to 350°F (175°C).
11. Place 3–4 cookies per tray, spacing them about 4 inches apart.
12. Bake for 16–18 minutes, until edges are set and centers remain soft.
13. Let cookies cool on the baking sheet for 15 minutes, then transfer to a rack.
14. They will firm up but stay chewy inside.