250g unsalted butter, chopped, at room temperature
¾ cup caster sugar
¾ cup firmly packed brown sugar
1 teaspoon vanilla extract
1 egg, at room temperature
1 tablespoon liquid red food colouring
2 cups plain flour
¼ cup cocoa powder
1 teaspoon baking powder
1 cup White Choc Bits
290g bag White Choc Melts
Grease and line three large oven trays with baking paper.
Beat butter, sugars and vanilla in a small bowl of an electric mixer until light and fluffy. Beat in egg, until just combined. Beat in colouring. Transfer to a large bowl.
Stir in combined sifted flour, cocoa and baking powder until combined. Stir in Choc Bits. 4 Spoon level ¼ cups of mixture, about 5cm apart, onto prepared trays. (About six on each tray.)
Cook two trays, in a moderately slow oven (160C), swapping halfway, for about 18 minutes, or until just firm to touch. Remove. Stand on trays for 5 minutes. Transfer to wire racks to cool completely. Repeat with remaining tray.
Place Choc Melts in a small microwave-safe bowl. Microwave on High (100%), stirring every 20 seconds, for about 1 ½ minutes, or until melted. Remove.
Working with one cookie at a time, half dip in chocolate, allowing excess to drain away. Place onto trays lined with baking paper to set.