Chef notes
Why do I love this recipe? Because it's all about one of my favorite sports teams! I am a sucker for all things Philadelphia Phillies-related and even though we didn't win the World Series, we had an awesome season. With some red food coloring and white chocolate chips, these velvety sweet cookies not only represent the Phillies' colors, but they're great for the holidays, too!
Ingredients
- 1⅔ cups all-purpose flour
- 3 tablespoons cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 stick unsalted butter
- 3/4 cup sugar
- 1 large egg
- 1 tablespoon red food coloring
- 1½ teaspoons vanilla extract
- 1 tablespoon buttermilk
- 2/3 cup white chocolate chips
Preparation
1.Arrange racks in the center of the oven, preheat to 350 F and line two baking sheets with parchment paper.
2.In a bowl, whisk the flour, cocoa powder, baking soda and salt until well combined.
3.In a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until fluffy, about 4 to 5 minutes.
4.Add the egg and mix until fully incorporated, scraping down the sides of the bowl as needed.
5.Add the food coloring, vanilla extract and buttermilk and mix until well combined.
6.Add the dry ingredients and mix, on low speed, until just combined, scraping down the sides of the bowl.
7.Fold in the white chocolate chips.
8.Using a 1-ounce scoop (or 2 tablespoons), portion the dough and place onto the prepared baking sheets, spacing each mound 1 ½-inches apart to account for spreading.
9.Lightly press on each mound to flatten slightly.
10.Bake until just set around the edges, but still soft in the centers, about 12 minutes, rotating the sheet pans halfway through.
