Red velvet cookie pie stuffed with white chocolate

Ingredients

• 207 g unsalted butter, soft but not melted
• 144 g white sugar
• 144 g light brown sugar
• 405 g chocolate chips or chunks
• 428 g all-purpose flour
• 1–2 tbsp cocoa powder
• 5 g salt
• 11 g baking powder
• 3 g baking soda
• Red gel food coloring, to taste
• 135 g egg (almost 2) + 1 beaten yolk
• 4 g vanilla extract
• 200 g white chocolate, for the filling

Instructions

1. Cream the soft butter with both sugars.
2. Add the eggs, yolk, coloring and vanilla, then the cocoa, flour, baking soda, salt and baking powder.
3. Fold in the chocolate chips.
4. Press half the dough into the pan, cover with the white chocolate, and seal with the rest of the dough.
5. Bake at 180°C (350°F) for 10–12 minutes — set edges, molten middle. Cool enough to slice without losing the lava.