Day 4 of 12 Christmas Countdown: Red Velvet White Chocolate Chip Cookies

After the very dramatic tragedy of the Sandy Hook shooting, I pray for those who had lost their loved ones from the incident. 20 young children and 7 adults had been shot in Connecticut and  I am wearing green and white (the colors of the school) today at school for the memorial of those who had died. Bless those young souls and may they be lead by the angels in heaven.
 

For the cookies:

1 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup cocoa powder
1/2 cup unsalted butter, softened
1/2 cup sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla
1 teaspoon liquid red food coloring
3/4 cup white chocolate chips, divided

1. Preheat oven to 375 F. Line two baking sheets with parchment paper.
2. In a small bowl, whisk together the flour, baking soda, salt, and cocoa powder; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugars until fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Beat in red food coloring. Reduce speed to low and add flour mixture, beat to combine. Fold in 1/2 cup white chocolate chips.
4. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball and place on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart.
5. Bake, rotating sheets halfway through, until cookies are set in center and begin to crack, 10-12 minutes. Let cookies cool on sheets for 3 minutes before transferring cookies to wire racks to cool completely.
6. In a microwave safe bowl melt remaining 1/4 cup of white chocolate chips. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Store in airtight container.