Preheat your oven to 180C Fan / 200C. Prepare 1-2 large baking sheets with non-stick baking paper.

Cream together your softened butter with both the caster and light brown sugar until fluffy and combined.

Add in your egg and vanilla extract, mix until combined.

Add in your red food colouring and mix once more thoroughly. If you use the food colouring I recommend you will need no more than a drop or two.

Sieve in your gluten free flour, cocoa powder, salt and bicarbonate of soda. Mix well so there are so pockets of flour or cocoa.

Finally add 3/4 of your white chocolate chips and mix in so that they’re well distributed. You should have a soft red cookie dough ready to be rolled into balls.

Roll your mixture into balls. Mine weigh around 80g each. Press your extra white chocolate chips into the top of each of your balls. The mixture is very soft, its not a firm cookie dough so thats why you need to chill it before cooking ideally.

Chill your dough balls for around 40 minutes in the freezer ideally, or a little longer in the fridge until firm. Cook for about 10 minutes for a fairly gooey cookie and up to 14 minutes for a more firm, flat cookie.

Once cooked remove from the oven. Cookies often don't seem fully cooked when they come out the oven, but they firm up whilst cooling. Don't try to move them until cooled.

Leave to cool on the sheet for about 10 minutes before moving onto a cooling rack to finish cooling. Enjoy!