Rose Velvet Chocolate Chip Cookies

For the cookies (note the dough requires a minimum 4 hours of refrigeration time once made):

In a large bowl using a mixer, cream together the butter and sugars on medium speed for 3 minutes. Add one egg at a time, and mix on medium speed for 30 seconds. Add the cream, vanilla, and icing color; mix on medium speed for 1 minute.

Sift the flour, cocoa, baking soda, and salt in a medium bowl. On low-speed, slowly add the dry ingredients to the wet ingredients and mix until just incorporated.

Use a silicon spatula to mix in the chocolate baking chips. Store in an airtight container in the refrigerator for at least 4 hours.

Preheat oven to 350 F.

Form dough balls that are a little smaller than a ping pong ball, and place them on a Silpat or parchment paper lined baking sheet. Leave about 2 inches between them. Flatten each ball slightly with your palm, making sure to keep a circular shape.

Bake for 10 minutes. Remove from oven. Allow the cookies to cool for 3 minutes, before transferring them to a baking rack. Cool completely before drizzling with icing.

For the icing:

Place the white baking chips and the cream cheese in a medium microwave-safe bowl. Microwave the baking chips and cream cheese for 30 seconds, stir, and then microwave for an additional 30 seconds and stir again. Whisk in the vanilla, and then the powdered sugar. Add the icing color a tiny dab at a time, until you reach the color you desire.

Drizzle the icing over the cookies using the tines of a fork, a plastic decorating bottle, or a Ziploc bag with the tip snipped off. Top each cookie with heart shaped sprinkles, before the icing hardens.

Allow the cookies to set for several hours to allow the icing to dry, before storing them in an airtight container.