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

In a medium bowl, sift together 1 ¾ cups of all-purpose flour, 2 tablespoons of cocoa powder, ½ teaspoon of baking soda, ¼ teaspoon of baking powder, and ¼ teaspoon of salt. Set this dry mixture aside for later use.

In a large mixing bowl, cream together ½ cup of softened unsalted butter, ½ cup of packed brown sugar, and ½ cup of white sugar using an electric mixer. Beat on medium speed until the mixture is light and fluffy, approximately 2-3 minutes.

Add two egg yolks to the creamed mixture, one at a time, ensuring each yolk is fully incorporated before adding the next. Then, mix in 1 teaspoon of vanilla extract and ½ to 1 teaspoon of red gel food coloring. Adjust the amount of food coloring based on your desired shade of red.

Gradually incorporate the dry ingredient mixture into the wet ingredients. Mix on low speed until just combined, being careful not to overmix to maintain a tender cookie texture.

Fold in 1 cup of white chocolate chips gently with a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.

Use a tablespoon or a cookie scoop to portion out equal-sized dough balls. Place them onto the prepared baking sheets, leaving about 2 inches of space between each ball to allow for spreading.

Bake the cookies in the preheated oven for 10-12 minutes. The cookies are done when the edges are set, yet the centers remain slightly soft. They will continue to firm up as they cool.

Let the cookies cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely before enjoying.