115g unsalted butter.
80g light brown sugar
60g granulated sugar.
1 medium egg.
1 tsp of vanilla extract.
1 tsp of red food colouring (It needs to be a paste. I use this one - https://amzn.to/37tRRN2) 275g self raising flour.
25g cocoa powder.
1/2 tsp bicarbonate of soda.
A pinch of salt.
250g white chocolate chunks, plus a few extra for putting on top!
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Melt the butter in the microwave and then mix together with both sugars in a large glass bowl.
Add in the egg, vanilla extract and red food colouring. Mix together.
In a separate bowl whisk together the flour, bicarbonate of soda, salt and cocoa powder.
Gradually add the dry ingredients to the wet, mixing as you pour.
Add in 225g of the white chocolate to the cookie dough, mixing so the chunks are distributed evenly. Set aside 25g to put on top of the cookies.
Use a large ice cream scoop or spoon to create even balls of cookie dough. Roll in your hands to create a smooth surface.
Place the balls of cookie dough in the freezer to harden for approximately 30-45 minutes. In the meantime, preheat your oven to 170 degrees fan.
Once the cookie dough has chilled, take the balls out and space evenly on a baking try. I usually do 5 per tray.
Push the balls of dough down slightly to ensure they flatten properly when they cook.
Place in the middle of the oven and cook for approximately 10-14 minutes depending on how soft you want your cookies to be. I typically do 10-12.
Once cooked, take the cookies out of the oven and allow them to cool (hard, I know!). They will continue to cook whilst they cool.
Place the remaining white chocolate chunks on top of the cookies.
Serve and enjoy!