1. Prepare for Baking: Setting the Stage for Success

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Line Baking Sheets: Line two light-colored baking sheets with parchment paper or Silpats (silicone baking mats).

2. Cream Together Butter and Sugars: The Foundation of Flavor and Texture

1. Combine Butter and Sugars: In a large mixing bowl, combine the cold, cubed butter, brown sugar, and granulated sugar.
2. Cream: Using an electric mixer (handheld or stand mixer), cream the butter and sugars together on medium-high speed for about 4 minutes. The mixture should become light, fluffy, and pale in color. This process incorporates air into the mixture, which is essential for achieving a tender cookie texture.
   • Tip: Using cold butter, contrary to most cookie recipes, is intentional here, as it helps to prevent excessive spreading during baking.

3. Incorporate Eggs, Vanilla, and Food Coloring: Adding Moisture and Color

1. Add Eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl with a rubber spatula to ensure everything is well combined.
2. Add Vanilla and Food Coloring: Add the vanilla extract and red food coloring gel. Beat until the color is evenly distributed throughout the dough, creating the signature red velvet hue.

4. Combine Dry Ingredients: Ensuring Even Distribution

1. Whisk Together: In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt.
   • Tip: Whisking helps to aerate the dry ingredients and ensures the leavening agents are evenly distributed.

5. Gradually Add Dry Ingredients to Wet Ingredients: Bringing the Dough Together

1. Combine: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
   • Tip: Overmixing can develop the gluten in the flour, resulting in a tough cookie.

6. Fold in White Chocolate Chips: Adding Sweetness and Creaminess

1. Add Chips: Add the white chocolate chips to the dough.
2. Fold: Using a rubber spatula, gently fold in the white chocolate chips until they are evenly distributed throughout the dough.

7. Shape and Bake the Cookies: Achieving the Perfect Size and Texture

1. Scoop Dough: Use a large cookie scoop (approximately 3-4 ounces) to portion out the dough onto the prepared baking sheets. Alternatively, you can use a spoon and your hands to shape the dough into balls.
   • Tip: The recipe author recommends 3-4 ounce cookies, which are quite large. You can adjust the size to your preference, but keep in mind that smaller cookies will require a shorter baking time.
2. Space Apart: Place the dough balls about 2 inches apart on the baking sheets to allow for spreading.
3. Bake: Bake for 8-10 minutes.
   • Check for Doneness: The cookies are done when the edges are set and lightly golden brown, but the centers are still slightly soft. They will firm up as they cool.

8. Cool and Enjoy: Allowing the Cookies to Set

1. Cool on Baking Sheet: Let the cookies cool on the baking sheet for about 10 minutes. This allows them to set and firm up, making them easier to transfer.
2. Transfer to Wire Rack: Carefully transfer the cookies to a wire rack to cool completely.