Ingredients
2 cups white baking chips
1/2 teaspoon salt
1 teaspoon baking soda
2 1/2 cups all-purpose flour
2 tablespoons unsweetened baking cocoa
3 drops red food coloring (paste or gel)
1 teaspoon vanilla extract
2 large eggs (room temperature)
3/4 cup sugar
3/4 cup packed brown sugar
1 cup butter (softened)
Step by step
In a KitchenAid Stand Mixer using the Flat Beater Accessory, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla and food coloring.
Add baking cocoa, flour, baking soda and salt; mix until combined. Stir in baking chips. Drop dough by tablespoonfuls onto a waxed paper-lined baking sheet. Refrigerate for 30 minutes.
Preheat oven to 350°F. Place dough balls 2 inches apart on parchment-lined baking sheets. Bake until puffed and tops appear dry, 8-11 minutes. Cool on pans 5 minutes. Remove to wire racks to cool.