Royal Velvet

• 250 g unsalted butter, browned and reduced to about 200 g
• 170 g dark brown sugar
• 100 g granulated sugar
• 2 large eggs, room temperature
• 1 Tbsp pure vanilla extract
• 1 Tbsp whipping cream
• ½ cup whipped cream cheese
• 1–2 Tbsp red gel food colouring
• 300 g all-purpose flour
• 25 g Dutch-process cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp fine sea salt
• 200 g white chocolate chips
• 150 g cream cheese, cut into small cubes and frozen

Melt the butter in a light saucepan over medium heat, stirring often. When it foams and the milk solids turn golden brown with a nutty aroma, pour it straight into a heatproof bowl — browned bits included — and let it cool until just lukewarm before mixing.

1. 1

   Melt the butter over medium heat, stirring frequently, until it foams and the milk solids turn golden brown and nutty. Pour immediately into a mixing bowl and cool 15–20 minutes.

2. 2

   Add both sugars and mix until well combined.

3. 3

   Add the eggs one at a time, then the vanilla, whipping cream, whipped cream cheese, and red gel colouring. Mix until smooth.

4. 4

   In a separate bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt.

5. 5

   Fold the dry ingredients gradually into the wet mixture, avoiding overmixing, then fold in the white chocolate chips and frozen cream cheese cubes.

6. 6

   Portion into 90 g balls, adding a few extra white chocolate chips on top if desired. Cover and refrigerate overnight for the best flavour and texture.

7. 7

   Heat the oven to 185°C / 365°F and bake on parchment, well spaced, for 12 minutes — until the edges are set and the centres still look slightly soft.

8. 8

   Rest on the baking sheet 10 minutes before transferring to a cooling rack.

Airtight at room temperature: 4 days. Freeze baked cookies: 2 months. Freeze portioned dough: 3 months — bake from frozen, adding 2–4 minutes.