Preparation

• Preheat your oven to 350°F and line two baking sheets with parchment paper to ensure the cookies bake evenly and don't stick.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures the cocoa is well integrated and the leavening agents are evenly distributed.
• In a large bowl, using an electric mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. This step is crucial for creating a soft cookie texture.
• Add the egg and vanilla extract to the creamed mixture, beating well after each addition. Then, mix in the buttermilk and red food coloring until fully incorporated.
• Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to ensure tender cookies.
• Gently fold in the white chocolate chips with a spatula or wooden spoon to distribute them evenly throughout the dough.
• Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
• Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain slightly soft. This will help maintain a chewy texture.
• Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to a week.