Preheat oven to 350°F/175°C and line 2 large cookie sheets with parchment paper or silicone mats. Set aside.

Cream together ½ cup (113g) unsalted, room-temperature butter, ⅔ cup (133g) granulated sugar, and ⅓ cup (66g) light brown sugar in a large bowl with an electric hand mixer or stand mixer fitted with a paddle attachment. Mix on a medium-high speed with an electric mixer until the mixture becomes lighter in color (about 2 minutes).

Mix in 1 egg (56g), 1 tsp (5g) vanilla extract, and about 1 tsp of red gel food coloring on a medium speed until combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.

Then mix 2 cups + 2 Tbsp (275g) flour, 1 Tbsp cocoa powder (6g), 1 tsp baking soda (6g), and ¼ tsp salt (2g) into the wet ingredients on a low speed until just combined. The dough should be quite thick.

Use a 1 ½ Tbsp cookie scoop or a large spoon to scoop and roll about 21 cookie dough balls.

Roll each cookie dough ball in granulated sugar, then place the cookies about 2 inches apart on the prepared baking sheets. Bake for about 9 minutes, or until the cookies seem set in the center.

I like to gently flatten the cookies with the bottom of a metal measuring cup or glass while they're still warm to give them super chewy centers, but this is optional. Then let the cookies cool on the sheet for 10 minutes, then place them on a wire rack to finish cooling.

Dip about ⅓ of each cookie into the melted white chocolate, and let any excess run off. Scrape the excess white chocolate from the bottom of each cookie on the bowl’s edge to prevent pooling.

Place them on a piece of parchment paper or silicone mat to let the white chocolate firm up. The white chocolate usually sets in about 30 minutes at room temperature. If desired, add some nonpareils along the edge of the white chocolate, then enjoy!