Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until no lumps remain. Set aside.

In a large mixing bowl, beat softened butter with both sugars for 3-4 minutes until fluffy and pale. Beat in eggs one at a time, then add vanilla extract. Pour in red food coloring and mix until vibrant red. Add white vinegar and mix briefly. On low speed, gradually add dry ingredients and mix just until combined. Fold in white chocolate chips by hand with a spatula.

Using a 2-tablespoon cookie scoop, drop dough balls onto prepared baking sheets, spacing them 2 inches apart. Bake for 11-13 minutes until edges are set but centers still look soft and slightly underdone. Don't overbake - they should look puffy and soft when removed.

Let cookies cool on the baking sheet for 5 minutes to finish cooking from residual heat. Transfer to a wire cooling rack to cool completely. Cookies should have crispy edges and soft, chewy centers.