Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a small bowl, whisk together 1.5 cups of all-purpose flour, 2 tablespoons of Dutch process cocoa powder, 0.5 teaspoon of baking soda, 0.5 teaspoon of baking powder, and a pinch of salt.

In a large bowl, cream together 0.5 cups of salted butter, 0.5 cups of light brown sugar, and 0.25 cups of granulated sugar for about 2 minutes until light and fluffy.

Add 2 egg yolks, 1 teaspoon of vanilla extract, and 1 to 1.5 teaspoons of red gel food coloring to the creamed mixture; blend until fluffy.

Gradually mix in the dry ingredients until just combined, being careful not to overmix.

Fold in 1 cup of chopped white chocolate or white chocolate chips with a spatula.

Using a cookie scoop, portion out the dough into 18 balls and place them on the prepared baking sheets, spaced about 2 inches apart.

Bake for 10-12 minutes, rotating the sheets halfway through until the edges are set but the centers remain soft.

Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.