Preheat the oven to 325°F convection or 350°F standard.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and kosher salt. Set aside. 

In the bowl of a stand mixer fitted with the paddle attachment, cream butter, granulated sugar, and dark brown sugar on medium speed until a smooth paste forms. 

Beat in the egg. Turn the mixer to low speed and add the vanilla and red food dye. Once it is incorporated, beat it well. 

Slowly add the flour mixture in several additions. Let each one almost completely incorporate before adding the next. Scrape down the sides of the bowl several times with a silicone spatula.

Once all the flour mixture has been incorporated, add the white chocolate chips and mix until combined. 

Scoop or spoon out golf ball-sized portions of the cookie dough. Roll each portion into a ball and place on a parchment paper-lined baking sheet about 2 inches apart.

Bake in the preheated oven for 9-10 minutes, rotating the sheet halfway through. The cookies will spread and look matte on top. The tops will begin to have little cracks and will no longer look shiny. 

Allow to cool on the sheet pan (not a cooling rack) completely before enjoying. Ideally, the cooling allows the crumb to set, but I am not a baking tyrant, and I won’t even give a second glance if one or two disappear before cooling! Taste testing is the cook’s prerogative.