| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 25 min |
| Yield: | 48 cookies |
Ingredients
- 4 ounces baking chocolate
- 2 cups granulated sugar
- 2 sticks (1 cup) salted butter, softened
- 2 large eggs
- 3 tablespoons buttermilk
- 5 teaspoons red food coloring
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 4 ounces good white chocolate, chopped into chunks
- 2 cups confectioners’ sugar
Instructions
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Put the baking chocolate in a microwave-safe bowl and melt it in the microwave. Stir and let cool.
- In the bowl of an electric mixer, cream together the granulated sugar and butter until light and fluffy. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then add the buttermilk, food coloring and vanilla. Scrape the bowl and mix once more.
- Combine the flour, baking powder and salt in a bowl and stir together. Add the flour mixture in 2 increments into the mixing bowl with the mixer on low. Scrape the bowl once and mix a final time until well combined. Fold in the chunked white chocolate.
- Scoop generous tablespoons of the dough, roll in the confectioners’ sugar until generously coated and transfer them to the prepared baking sheets. Bake until the cookies are poufy and set, about 12 minutes. Let them sit on the baking sheet for 1 to 2 minutes, then remove them to a wire rack to cool. Repeat with the remaining dough. Cool the cookies for 30 minutes and then recoat with confectioners’ sugar if desired.
Nutrition Facts
| Serving Size | 1 of 48 servings |
| Calories | 141 |
| Total Fat | 6 g |
| Saturated Fat | 4 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 1 g |
| Sugar | 15 g |
| Protein | 1 g |
| Cholesterol | 18 mg |
| Sodium | 65 mg |
Reviews
Chill the dough at least three hours or even overnight before rolling. Work in batches so it doesn’t get warm. Coat in granulated sugar before rolling in powdered sugar so it cracks through and doesn’t spread. Chill again before going into the oven. It’s a process but they are really pretty and delicious.
I’m so
These are awesome! You need to refrigerate the dough overnight so you can easily roll the cookies. Increase the cooking time to 20-22 mins.
Just made these cookies and they are fantastic!! My family will love them. I didn’t have buttermilk so I used half and half also had a little extra chocolate and I used that too. They turned out perfect and so pretty! Highly recommend!!
Red food coloring means business! Wipe up as soon as you spill it, or if it splatters. And I recommend using white chocolate chips. Chopping 4oz of a white chocolate bar is inefficient if looking for uniformity. Some of my cookies had no white chocolate chunks. I’ll think long and hard before I make this recipe again. Sorry Ree but this is the first recipe of yours I’ve made and not loved the process. They are still in the oven; will see how they turn out.
the original recipe was too wet, I added more flour to the second batch, made small balls and they stayed puffy , were much better
This is a great recipe – I’m happy mine all came out and delicious!
Mine were flat as a pancake. Taste is good. These were for a cookie swap so had to toss and go another route.
These cookies were okay. They were too sticky to shape so refrigerated the dough & it worked much better. I used white chocolate chips for the “chunks” to use up & that worked well. My batch made 52 cookies & spread out, didn’t stay puffy. Like previous posts, they do not appear “snowy” after cooling. I had to dust with more powdered sugar after they cooled, just like the recipe stated. My husband thought they were good. I’ll make them again when I want variety for cookie platters.
So easy and delicious!! My 4 year old helped me make this and it came out awesome! Took it out at 10 minutes because I like my cookies soft and gooey!