Beat the soft butter with the sugar and brown sugar until the texture becomes creamy and light.
Add the eggs, vanilla extract and red food coloring (gel), beat again.
Add the flour with cocoa powder, baking soda and salt, mix until well combined.
Finally, add the white chocolate drops, mix, and refrigerate for 1 hour.
Shape the dough into balls of about 35-40 grams each, transfer them onto 2 baking trays lined with parchment paper, and bake for 10-12 minutes at 180°C.
Cool and serve the cookies (store the cookies for 4-5 days in an airtight container or in the freezer for up to 3 months).
