1. In a large bowl, sift all the dry ingredients together (AP flour, baking soda, salt, and cocoa).

2.  In a separate bowl of an electric stand mixer, beat the softened butter and both types of sugar together until the mixture turns light, creamy, and fluffy in texture. 

3. Add in the wet ingredients - vanilla extract, egg, and the red food coloring and mix well.

4. Set the mixer on low speed, add in the dry mixture (flour mix) about 1/2 at a time and mix it just until combined. 

5. Turn off the mixer and add in the white chocolate chips and manually mix in. 

6. Cover the bowl properly with plastic wrap and refrigerate the mixture for 3 hours, or overnight, or until the dough is nearly firm.

7. When ready to bake, preheat the oven to 350 degrees F or 180 degrees C. Line 2 cookie sheets with parchment paper.

8. Use a cookie scoop to scoop out balls of 1- 1.5 tablespoon in size and place them 2 inches apart on the lined cookie sheets. 

9. Bake for 10-12 minutes, or until the tops look just set.

10. Remove the cookies from the oven and press a few white chocolate chips on the top of each cookie (optional). Cool the cookies on a cookie tray for 10 minutes then, transfer them to a wire rack to continue cooling.