Heat your oven to 350°F and line a baking sheet with parchment paper. This small batch makes just two large cookies, so you won't need much space. Having everything ready before you start mixing ensures you can work efficiently without interruptions.

In a bowl, combine the softened unsalted butter, brown sugar, and sugar. Mix until well combined and slightly fluffy, about 1-2 minutes. Add the room-temperature egg yolk, vanilla extract, and red food coloring, stirring until the mixture is smooth and evenly colored. The room-temperature egg yolk is important—it incorporates more smoothly and creates a better texture. I like to add the food coloring gradually and mix well to ensure an even, vibrant red color throughout.

In a small separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Add this dry mixture to the wet ingredients from Step 2 and stir until just combined—don't overmix, as this keeps the cookies tender. Fold in the white chocolate chips last. The cocoa powder gives these cookies their signature red velvet flavor without making them taste like pure chocolate.

Refrigerate the dough for 10-15 minutes until it's firm enough to handle. This helps the cookies hold their shape and develop better flavor. After chilling, divide the dough in half and gently form each portion into a ball. Place the two balls on your prepared baking sheet, spacing them a few inches apart since they'll spread slightly as they bake.

Bake for 11-13 minutes, until the edges are set but the centers still look slightly underbaked—they'll continue cooking as they cool. Remove from the oven and let the cookies rest on the baking sheet for 10 minutes; I find this prevents them from breaking apart when you transfer them. After cooling on the sheet, you can move them to a wire rack or plate to cool completely. These cookies are best enjoyed while still slightly warm with a cold glass of milk.