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

In a small mixing bowl, whisk together all-purpose flour, Dutch process cocoa powder, baking soda, baking powder, and salt.

In a large bowl, cream the softened salted butter, light brown sugar, and granulated sugar until light and fluffy, about 2 minutes.

Add the egg yolks, pure vanilla extract, and red gel food coloring to the butter-sugar mixture and beat until fluffy.

Gradually add the dry mixture to the wet ingredients until just combined.

Fold in the chopped white chocolate or chips evenly throughout the dough.

Using a scoop or tablespoon, portion out the dough into 18 balls and place them 2 inches apart on the baking sheets.

Bake for 10-12 minutes, keeping an eye on them for desired texture.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.