Red velvet cookies stuffed with cream cheese

Ingredients

• 200 g unsalted butter, cold and cubed
• 130 g brown sugar
• 100 g white sugar
• 1 large egg + 1 yolk, cold
• 1 tbsp vanilla
• 1 tsp white vinegar
• Red gel food coloring
• 290 g all-purpose flour
• 20 g cocoa powder
• 16 g cornstarch (2 tbsp)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 300 g semisweet chocolate chips
• Dark chocolate chunks
• 200 g white chocolate, chopped
• For the filling: 200 g cream cheese + powdered sugar + vanilla

Instructions

1. Mix the cream cheese with powdered sugar and vanilla, pipe into balls on parchment and freeze at least 1 hour.
2. Cream the cold butter with both sugars until smooth, then add the egg, yolk, vanilla, vinegar and coloring.
3. Fold in the flour, cocoa, cornstarch, baking powder, baking soda and salt, then all the chocolates.
4. Wrap portions of dough around the frozen cream cheese balls, sealing completely.
5. Bake at 180°C (350°F) for 12–14 minutes, until the edges are set and the centers still soft. Cool 10 minutes before moving.