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

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

Cream together the softened butter, light brown sugar, and granulated sugar using an electric mixer until light and fluffy.

Add the egg yolks, vanilla extract, and red gel food coloring to the creamed mixture and mix until smooth.

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

Gently fold in the chopped white chocolate until distributed throughout the dough.

Scoop the dough into 18 equal balls and place them on the prepared baking sheets, leaving space between each ball.

Bake for 10-12 minutes, aiming for 10 minutes for soft centers and 12 for crisp edges.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.