Instructions

1. Line a large baking sheet with a silicon mat or parchment paper. Set aside.
2. In a medium bowl, mix together the flour, cocoa, baking soda, powder, and salt. Set aside.
3. In a standing mixer fitted with a paddle attachment, cream the butter and sugars for 1-2 minutes, or until the sugar dissolves into the butter. Lower the speed to medium-low, and mix in the eggs, red food coloring, and vanilla. Gradually add in the flour mixture, beating until a little flour remains. Fold in the white chocolate chips with a rubber spatula.
4. Divide the dough into 12 even pieces. Shape the dough roughly into a ball, but do not roll it. Place on the prepared baking sheet, spacing 2 inches apart. Refrigerate for at least 2 hours but up to 12 hours before baking.
5. Preheat oven to 375°F. Bake cookies for 17 minutes, until the brookies are soft to the touch*. When in doubt, take your brookies out early, as they will continue to cook as they cool. I can’t stress this enough! Cool on a wire rack, then serve!