Melted butter                                  ½ cup or 113 grams

Brown sugar                                     ½ cup

White sugar                                     1/3 cup

Egg                                                      1 large

All purpose flour                             1 ½ cup

Cocoa powder                                  2 tablespoon

Salt                                                     ¼ teaspoon or just a pinch

Baking soda                                      ½ teaspoon

Vanilla essence                                ½ teaspoon

White chocolate chips/chunks     150 grams

Red food color                                  as required

In a bowl add melted butter, brown sugar white sugar and egg

Mix it well using a whisk,

Now add flour, cocoa powder, baking soda, salt and vanilla essence,

Mix well until all the ingredients are well combine or until a thick dough is formed.

Now add red color until the dough turns beautifully velvety red,

Now fold the white chocolate chips/chunks in to the batter,

Reserve some for topping!

Prepare the baking tray with parchment paper and scoop approximately 2 tablespoons or 2oz cookie dough on it, roll the cookie and freeze it for 10 minutes

Now bake the cookies for 12 to 15 minutes at 380F or 176C,

Don’t over bake, leave the cookies on the tray until they are on room temperature,

Enjoy the velvety gooey cookies!!!

Note:

Store in a airtight container for 15 days,

You can freeze the cookie dough for up to 6 months in a airtight container before baking

Use red velvet emulsion or gel color