Place the butter (soft enough to cream by hand but not melted) in a large mixing bowl and beat with a wooden spoon until partially creamed. Then add the sugars, and salt and cream together with a wooden spoon.

Whisk together the eggs, vanilla and red food colouring. Add to the butter mixture and mix until combined. The mixture will look very red (or very pink), but don't worry.

Add the chocolate chips to the red butter-sugar mixture and stir through gently. Add the flour, cocoa powder, and baking powder to a large sieve and sieve over the mixture. Stir in the flour until just mixed. The dough mixture should now have a nice burgundy colour now that the cocoa powder has been added.

Line a baking sheet with parchment paper. Using a kitchen scale, weigh out 6 to 7 balls of dough weighing 100 - 110 grams each. Pack them gently into a ball, without making the cookies too smooth. Then dot the tops of the ball with your extra white chocolate chips. Place the cookie dough balls on the sheet and place them into the fridge for at least 90 minutes.

Preheat the oven to 200 °C or 180°C fan, with the baking rack on the middle of the oven. Line a baking sheet with baking paper or a silicone baking mat. Place about 3 to 5 cookies (depending on the size of your oven and tray) at least 10cm apart. Gently tent the cookies with foil and bake for 13-15 minutes. Allow the cookies to cool on the baking sheet for at least 10 minutes before carefully placing them on a wire cooling rack using a large spatula, and allow to cool for a further 5 to 10 minutes before serving.