“I Love You This Much” Giant Red Velvet Cookie

Nothing Says “I Love You” Like a Giant Red Velvet Cookie on Valentines Day!


Hi Foodies,

I know, I know, it’s been way too long since I last posted. To tell you the truth I think I’ve finally managed to get my life back on track following our surprising start to the year. Most of Sydney was recently hit by a series of heavy cyclones. Our home was thankfully unscathed and most of the damage has been cleared away in these last few weeks which has been a real blessing.

What I’ve Been Up To Since January

A few weeks ago I was interviewed by the Catholic Outlook about my work with Smiling Chef. It was so exciting to be interviewed and I cooked up a big batch of my creamy Mussel and Sweetcorn Chowder and my Easy Banana Nice Cream. You can check out the full interview and recipes here, and a video of me cooking it below:

I’d taken some time off during the Christmas and New Year break to enjoy a wonderful trip to Queenstown, New Zealand, which I’ll be sharing with you all shortly. It was really all about spending some quality time with family and friends.

The Job Hunt

Back in Sydney, I started to miss the buzz of the creative world. After my last role in online production, I realised there were still a lot of skills I wanted to develop. Creative processes like using the Adobe Creative Suite, advanced HTML and web-development, and social media strategy and planning. I decided an internship would be the best way to gain these skills, and so began my job search.

Of course, I wanted to have the upper-hand, to prove to the recruiters that I was indeed the best person for the job. I came across some wonderful free courses in copywriting, web design and social media and [finally] signed up for the Adobe Creative Cloud. Over the next few weeks you can expect to find me spending countless hours surfing YouTube to find out the best ways to vectorise an image, experimenting with RAW photography and more!

A Second Round Of Celebrations

This week marked the start of a range of wonderful celebrations in Sydney and around the world. On Monday night, we celebrated Chinese New Year. My day was filled with countless hours of Food Network AU amongst other things. I can’t help it, I’m cooked…I mean hooked.

Pancakes were on the menu for Tuesday and I whipped up some of my favourites like my Sugar-Free Buttermilk Pancakes with Fresh Aussie Figs and Ricotta, and my twist on the South Indian street food and a childhood favourite Masala Dosa.

For myself and many other Christian denominations, Ash Wednesday marked the start of one of the most significant times in the Liturgical Year. Each year, we receive the ashes, made from the branches of palms from Palm Sunday Services the previous year, as a sign that we are destined to return to God and should prepare ourselves through prayer and good will. Okay I’ll admit this is a pretty quick explanation, but if you’d like to read more about Ash Wednesday,  check this out.

Valentine’s Day

Finally, this Sunday it’s Valentine’s Day and have I got a recipe for you and your loved one. If you’re reading this post on the way home from work, you may have to sit down while I describe it to you. Are you sitting down? Okay, here we go. Picture waking up on Valentine’s Day to find a round package waiting at the foot of your bed while [insert loved one’s name here] is busy whipping up a delicious breakfast for the two of you (if you need some brekkie ideas, check these out). You open up the package to reveal something that smells like a chocolate chip cookie…but wait, it’s even better…it’s my Giant Red Velvet and White Chocolate Cookie. You take a bite and it crumbles over your lips. It’s crisp on the outside with a soft, fudgy red centre and studded with caramelised white chocolate morsels that just melt-in-your-mouth. You’ll be cookie heaven as you tuck in and enjoy some quality time together.

Now I cannot guarantee that your particular Valentine’s Day will turn exactly like this but I’m sure you will have a great day none-the-less. Even if you’re single, like me, Valentine’s Day is a great time to catch up with your friends and loved one’s [who…let’s face it…are probably also single and want to catch up too!]. At the very least you’ll have a delicious Valentine’s Day Recipe recipe to devour together!

Notes on Food Colouring and Food Dyes

Now before we begin I wanted to share a quick word about food colouring. I’ve made this cookie a few times now using both natural and regular food dyes. To be honest, I prefer the natural route, but I do understand that it is convenient to use regular food colouring, and of course it’s much easier to find in the supermarket. If you can’t find natural food colouring in your local market, don’t worry, I find a bit of freshly pressed beetroot juice is a great substitute and adds a mellow sweetness to the cookie.

I Love You This Much Giant Red Velvet Cookie

Prep Time 20 Mins | Cooking Time 35 mins | Makes 2-3 Giant Cookies

  • 250g unsalted butter, softened
  • 1 cup light muscovado sugar
  • ⅓ cup dark muscovado sugar
  • 2 eggs
  • ¼ cup Dutch Process Cocoa Powder
  • Natural Red Food Colouring (See “Notes on Food Colouring and Food Dyes” above)
  • ¾  cup plain flour
  • ½ cup self-raising flour
  • pinch of salt
  • 250g white chocolate buttons


Prepare for baking. Pre-heat the oven to 170ºC fan forced. Grease and line two 20cm cake tins with butter and a baking paper disc and set aside until later.

Make the dough. Place the butter and sugars into the bowl of an electric mixer and beat until light and fluffy. Alternatively use electric hand beaters. Alternatively use a wooden spoon and elbow grease (which I did and probably burnt off ⅛ of the calories I’m going to put back on after eating these cookies. It still counts as exercise though). Add the eggs, one at a time, beating until well combined before adding the next. You can sift your flour if you like, but I never bother for cookies. Add the flours and stir to form a smooth dough. Add the white chocolate, reserving a few pieces for the cookie tops, and stir to combine.

Bake the cookies. Divide the mixture among the prepared tins, using a palette knife to soothe the tops. I often save a few chocolate chips to place on top. This way, you get those delightfully gooey discs on top. Bake in the preheated oven, swapping trays halfway, for 30-40 mins or until the top of the cookie has formed a crust. The actual dough may be slightly wobbly, and if you insert a cocktail skewer or cake tester into the top, it may leave a few crumbs, but this is good. Ideally, you want the cookie to be soft and gooey like a brownie.

Mmm...Red Velvet...
Mmm…Red Velvet…
Luscious white chocolate chips.
Luscious white chocolate chips.
I love the way the white chocolate sits against the deep red dough.
I love the way the white chocolate sits against the deep red dough.

Cookie Heaven.
Cookie Heaven.
Just a bit of quality control. I took a bite to make sure it tasted good.
Just a bit of quality control. I took a bite to make sure it tasted good.
Just kidding. A fluted cookie cutter creates a realistic-looking bite.
Just kidding. A fluted cookie cutter creates a realistic-looking bite.
Happy Valentine’s Day!

The cookie dough can be frozen too. Feel free to bake more than one cookie. If you’re like me, which means you couldn’t be bothered and really just want to sink your teeth into your delicious cookie, wrap the second cookie disc tightly in baking paper, then in foil and freeze for later. Use within 2 months.

Gift wrapping. A few of my friends who’ve been luck to receive one of my Giant Chocolate Chip Cookies for their birthday will tell you all about the metres of sticky tape and wrapping and/or baking paper used in the packaging. A more economical and environmentally friendly solution is to place the cookie in a round cookie tin and tie a ribbon around it.

What do you think of my Red Velvet Cookie? Leave me a message in the comments below. Share your recipes and food photos by tagging #brendonthesmilingchef and #whatsbrendoncooking on Instagram or Tweeting to @bthesmilingchef. I’d like to wish you and your loved one a very Happy Valentine’s Day!

Happy cooking and keep smiling,

Brendon 🙂

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9 Comments Add yours

  1. Just ❤ ❤ This GIANG Red Velvet cookie. I am drooling!! So I am following your blog and would like to know if you may be interested to be a Guest poster with us, and share some of your awesome recipes on our blog?

    Have a look at:
    https://cookandenjoyrecipes.wordpress.com/2016/09/09/update-fellow-bloggers-sharing-is-caring-recipe-exchange/ and leave me a note in the comments of this post, with a link to your recipe, if you’re interested. That will be just fantastic. Hope to hear from you soon 😊

    Liked by 1 person

    1. I’m so sorry for the late reply to your post. Thank you so much for your kind words. This sounds like a wonderful idea. Please let me know if you’re still offering this and you’re very welcome to share my red velvet cookie recipe.

      Cheers – Brendon

      Liked by 1 person

      1. We have a Share and Inspire Others! monthly recipe exchange. Each month we have a different there and the new theme for Feb will be announced on the 1st. Check out the following link, as this will give you all the information and then see the new theme on the 1st and then it will be fantsstic if your can participate in those events, as its an ongoing monthly exchange. Looking forward to your participation. 🙂

        Liked by 1 person

  2. chefceaser says:

    Reblogged this on Chef Ceaser.

    Liked by 1 person

  3. amcarmen says:

    This is amazing Brendon! Reminds me of the time we made a Giant Choc Chip Cookie! 🙂

    Liked by 1 person

    1. Hi Alison, great to hear from you and hope all is well. Thanks so much! I’m really glad you liked it. Yes I totally agree, that was a really fun day. We have to have another foodie day the next time you’re in Sydney 😉


  4. You’re an amazing friend. The love that show’s in this giant cookie is a hug from your heart. Who needs a Valentine when we have you!

    Liked by 1 person

    1. Thanks so much for your kind words and for dropping by to leave a comment Myra! That’s so kind of you. Hope you have a great day and glad you liked the post 😉


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