Chocolate Chip Red Velvet Crinkle Cookies

• 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

1. 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.
2. Combine flour, cocoa powder, baking powder, baking soda and salt in a small bowl and whisk together.
3. 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.
4. Preheat oven to 350 F. Line 2 baking sheets with parchment paper or a Silpat liner.
5. Pour the powdered sugar into a shallow bowl.
6. 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.
7. 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.
8. Makes 60 cookies. Recipe adapted from Cooking Classy.

butter, sugar, eggs, buttermilk, vanilla, white vinegar, bottles, flour, ubc, baking powder, ubc, salt, chocolate chips, powdered sugar

Taken from tastykitchen.com/recipes/desserts/chocolate-chip-red-velvet-crinkle-cookies/ (may not work)