Step 1

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

Step 2

Combine the flour, cocoa powder, baking soda and salt in a medium bowl and set aside.

Step 3

Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color happen and know it’s ready.

Step 4

Add the egg and mix until well combined.

Step 5

Add the vanilla extract, vinegar and red food color and mix until well combined.

Step 6

Add the dry ingredients and mix just until well combined.

Step 7

Stir in the white chocolate chips. Keep about 1/3 cup aside to press into the tops of the cookies, if desired.

Step 8

Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball and set the balls on the baking sheet, about 2 inches apart. Press the reserved white chocolate chips onto the tops of the cookie dough, if doing this step.

Step 9

Bake cookies for 7-9 minutes. The cookies will spread and the centers will look soft, but should just look done. Don’t over bake. The cookies will firm up as they cool.

Step 10

Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.