White Chocolate Chip Cookies

Combine flour, cocoa powder, baking soda, and salt in a medium-size mixing bowl.

Cream cooled melted butter and both sugars together in a large mixing bowl with a wooden spoon until smooth. Add eggs and vanilla extract and beat with a hand mixer until smooth. Beat in the food coloring (if using), scraping down the sides of the bowl as necessary.

Stir in the flour mixture until just incorporated. Stir in the white chocolate chips. Place the bowl in the fridge for a minimum of 10 minutes (or up until a few hours).

Preheat oven to 350ºF.

Remove the bowl from the fridge and drop the batter by heaping tablespoonfuls onto ungreased baking sheets, leaving about 3 inches between each cookie. Bake for 10–11 minutes, or until the cookies are firm around the edges but still soft on top.

Let cookies stand on the baking sheet for 5 minutes. Use a metal spatula to transfer them to a cooling rack to cool completely.

Depending on the size of your cookies, this recipe will make about 3 to 4 dozen cookies.