Ingredients:

  • 315g All-Purpose Flour
  • 15g Unsweetened Cocoa Powder
  • 1 tsp Baking Soda
  • 0.5 tsp Salt
  • 170g Unsalted Butter, softened
  • 150g Light Brown Sugar, packed
  • 100g Granulated Sugar
  • 1 large Egg, room temperature
  • 1 tbsp Buttermilk
  • 0.5 tsp Distilled White Vinegar
  • 2 tsp Vanilla Extract
  • 2 tsp Red Gel Food Coloring
  • 170g White Chocolate Chips
  • 50g Granulated Sugar (for coating)
  • 50g Red or Clear Sanding Sugar

Instructions:

  1. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined.
  2. In a large bowl or stand mixer, cream the softened butter, light brown sugar, and 100g granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes.
  3. Add the egg, buttermilk, vinegar, vanilla extract, and red gel food coloring to the butter mixture. Beat until fully incorporated and the color is uniform.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the white chocolate chips if using.
  5. Cover the dough and refrigerate for 30 minutes to ensure the cookies bake up thick and maintain their shape. (Note: Dough can be chilled for up to 48 hours).
  6. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Scoop 2-tablespoon portions of dough and roll into balls. Roll each ball first in granulated sugar, then in the sanding sugar for maximum sparkle.
  8. Place cookies 2 inches apart on the prepared sheets and bake for 10 minutes. The edges should be set but the centers slightly soft. Cool on the pan for 5 minutes before transferring to a wire rack.