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In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, mixing well after each addition. Stir in the red gel food coloring until the mixture is uniformly red.

In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Fold in 3/4 cup of the dark chocolate chunks and 3/4 cup of the white chocolate chunks until evenly distributed throughout the dough.

Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too much during baking.

Preheat your oven to 350°F. Line two baking sheets with parchment paper.

Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Press a few of the remaining dark and white chocolate chunks onto the top of each cookie dough ball.

Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Do not overbake.

Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.


In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, mixing well after each addition. Stir in the red gel food coloring until the mixture is uniformly red.

In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Fold in 3/4 cup of the dark chocolate chunks and 3/4 cup of the white chocolate chunks until evenly distributed throughout the dough.

Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too much during baking.

Preheat your oven to 350°F. Line two baking sheets with parchment paper.

Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Press a few of the remaining dark and white chocolate chunks onto the top of each cookie dough ball.

Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Do not overbake.

Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
