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

In a small bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated white sugar until light and fluffy.

Add in the egg yolks and vanilla extract, mixing until fully combined, then fold in the red gel food coloring.

Gradually mix the dry ingredients into the wet ingredients until just combined.

Fold in the chopped white chocolate until evenly distributed.

Scoop the dough into 18 balls and place on the prepared baking sheets, spacing them 2 inches apart.

Bake for 10-12 minutes, aiming for 10 minutes for softer centers.

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