1/2 cup unsweetened cocoa
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, chilled and cut up
1 cup packed dark brown sugar
1 large egg
2 1/2 tsp red food coloring
1 tsp vanilla extract
1 1/2 cups semisweet chocolate chips
1 1/2 cups white baking chips
In a medium bowl, whisk the flour, cocoa, baking soda and salt together.
In large mixer bowl, beat butter and brown sugar at medium speed 3 minutes or until light and fluffy. Beat in the egg, food coloring and vanilla until blended.
With mixer at low speed, beat the flour mixture into the butter mixture just until combined. Stir in both chips.
Cover bowl and refrigerate at least 2 hours to overnight or until firm enough to shape.
Preheat oven to 350 degrees.
Drop dough by 1/4 cupful onto parchment paper lined baking sheets; gently form into balls. Freeze for 10 minutes or until firm.
Bake 10 to 12 minutes or until puffed and edges are dry when touched gently. Cookies should be soft.
Remove from oven and cool on the baking sheets on wire racks for 3 minutes. Gently remove cookies from pans to the wire racks to cool completely.
Yield: Approximately 2 dozen.