1-Preparation and Mixing: First, preheat your oven to 210°C (410°F) and line a baking tray with parchment paper. This high temperature is key to creating that slightly crispy exterior while keeping the center soft and chewy. In a large mixing bowl, beat together the cold unsalted butter and granulated sugar. Start at a low speed to incorporate the ingredients, then increase to high speed until the mixture becomes creamy and well-combined. This process creates air pockets in the butter, which helps with leavening and texture. Next, add the eggs one at a time, beating well after each addition. This step-by-step approach ensures proper emulsification, which contributes to the cookies’ structure. Once the eggs are fully incorporated, add the vanilla extract, red liquid food coloring, and unsweetened cocoa powder. Continue mixing until the color is uniform throughout the batter and no streaks remain.

2-Combining Dry Ingredients: In a separate bowl, whisk together the cake flour, all-purpose flour, baking soda, cornstarch, and salt. This step ensures that the leavening agents are evenly distributed throughout the flour, which helps the cookies rise uniformly. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Be careful not to overmix at this stage, as overworking the dough can develop too much gluten, resulting in tough cookies. The dough should be thick and slightly sticky, with a vibrant red color.

3-Chilling and Shaping: Transfer the dough to the refrigerator and chill uncovered for 20 minutes. This resting period allows the flour to hydrate fully and the flavors to meld. Chilling also firms up the dough, making it easier to handle and helping the cookies maintain their shape during baking. While the dough chills, prepare the chocolate cookie coating. Take several chocolate sandwich cookies and remove the cream filling. Crush the cookies into pieces not too fine, as you want some larger chunks for extra crunch. You can do this by placing the cookies in a sealed bag and crushing them with a rolling pin or processing them briefly in a food processor. After chilling, remove the dough from the refrigerator. Portion the dough into 100-gram (3.5-ounce) balls this is larger than typical cookie dough balls, which is what creates those thick, bakery-style cookies. Roll each dough ball in the crushed chocolate sandwich cookies, pressing gently to adhere the coating.

4-Baking and Cooling: Place the coated dough balls on the prepared baking tray, spacing them about 7.5 cm (3 inches) apart. This spacing is important as the cookies will spread slightly during baking. Bake for 10 to 11 minutes, or until the edges are set but the centers still look slightly underbaked.

The secret to perfectly chewy cookies is removing them from the oven when they still look slightly underdone in the center. They’ll continue to cook on the hot baking tray, firming up without losing their softness.

Allow the cookies to cool on the baking tray for 5 to 10 minutes. During this time, they’ll complete their cooking process and set up properly. Transfer them to a wire rack to cool completely. This final cooling step is crucial for achieving that perfect texture slightly crispy edges with a soft, chewy center.