Mix together the melted butter and sugar (sachet 1), then whisk in the egg and food colouring until well combined. Add the dry mix (sachet 2) and cocoa powder and stir to combine, adding the milk towards the end to bring the dough together. Stir through the chocolate chips.

Cover and chill the dough in the fridge for 1 hour.

Preheat the oven to 180°C (160°C fan-assisted) and line a baking tray with baking paper.

Roll the cookies into 12 equal-size balls and flatten into 1cm-thick pucks. Space 5cm apart on the prepared tray to allow for spreading and bake for 10-12 minutes.

Allow to cool slightly and enjoy with a glass of milk.

Tip: Feel free to add other mix-ins to the dough, like crushed Oreos or macadamia nuts. You can also use this red velvet cookie recipe without chocolate chips to make thumbprint cookies or sandwich cookies, or you can stuff them with a cream cheese filling like in our Lime Cheesecake Cookies.