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Categories:
butter sugar eggs buttermilk vanilla white vinegar bottles flour baking powder salt chocolate chips powdered sugar
Viewed: 74 - Published at: 7 years agoIngredients
- 3/4 cups Unsalted Butter, Softened
- 1-1/3 cup Sugar
- 3 whole Eggs
- 1 Tablespoon Buttermilk
- 1 teaspoon Vanilla
- 1 teaspoon White Vinegar
- 1/2 bottles (1 Oz. Bottle) Red Food Coloring
- 3 cups Flour
- 1/4 cups Cocoa Powder, Unsweetened
- 2 teaspoons Baking Powder
- 1/4 teaspoons Baking Soda
- 3/4 teaspoons Salt
- 1-1/2 cup Mini Chocolate Chips
- 1 cup Powdered Sugar
Method
- In a mixing bowl using an electric mixer, cream together butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Stir in milk, vanilla, vinegar and food coloring, mixing well.
- Combine flour, cocoa powder, baking powder, baking soda and salt in a small bowl and whisk together.
- Slowly add dry ingredients into wet ingredients, stirring just until combined. Mix in chocolate chips. Cover with plastic wrap, put bowl into the refrigerator and chill for 2 hours.
- Preheat oven to 350 F. Line 2 baking sheets with parchment paper or a Silpat liner.
- Pour the powdered sugar into a shallow bowl.
- Remove bowl of dough from the fridge and unwrap it. With buttered hands roll dough into 1 1/2 inch balls and roll the balls in the powdered sugar. Place them onto the prepared baking sheets, about 2 inches apart.
- Bake for 12-14 minutes or until cookies have cracked and edges are set. Remove pans from oven and set on a rack. Let cookies rest on the baking sheet for 2 minutes before removing them to cooling racks to finish cooling.
- Makes 60 cookies. Recipe adapted from Cooking Classy.
