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In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy.
Add the egg+egg yolk, vanilla extract, red food color paste and white chocolate chips or chunks. Whisk until fully incorporated.
Add the cocoa powder, flour, baking powder, baking soda, and salt. Gently mix until just combined, do not overmix.
Portion the dough into 85-90g balls.
Place the cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results).
Preheat oven to 175-180C (350°F). Bake for 10-15 minutes or until the tops are lightly golden while the centres remain soft.
Remove from the oven and let cool slightly.
Serve warm with ice cream.