Preheat your oven to 350°F.

Using an electric mixer (or stand mixer with a paddle attachment) beat together the softened butter, cream cheese and sugars for 3-4 minutes until pale and fluffy.

Mix in the eggs, then add the vanilla and food colouring for another couple minutes until combined, making sure to scrap down the sides of the bowl to incorporate all the ingredients.

In a separate bowl, mix together the flour, baking soda, cocoa powder and salt. Slowly add this to the wet ingredients, mixing at low speed until well combined. Still on low speed (or using a wooden spoon), mix the white chocolate chips into the dough.

On a prepared cookie sheet lined with parchement paper, drop a heaping tablespoons of rolled dough onto the pan, leaving about 2-inches between cookies.

Bake for about 9-11 minutes.

Remove from oven. Press down on the warm cookies with a spatula if you want a flatter cookie, and add a few more chocolate chips on top if desired.

Transfer cookies to a wire rack after 5 minutes to allow to cool completely. Store in an airtight container for up to a week, or place in the freezer for up to two months.