Red Velvet Chocolate Chunk Cookies

Beat cold, cubed butter for 2 minutes until creamy. Add brown sugar and granulated sugar, then beat for another 2–3 minutes until light and fluffy.

Add the egg, egg yolk, vanilla, vinegar, and red food coloring. Mix until smooth and evenly red.

In a separate bowl, whisk together flour, cornstarch, cocoa powder, baking soda, baking powder, and salt. Gradually add to the wet ingredients and mix until just combined.

Fold in the chopped semisweet and white chocolate, reserving a few pieces for topping.

Scoop into large 4 oz (113g) dough balls and place on a parchment-lined baking sheet. Keep them tall and press extra chocolate chunks into the tops.

Freeze for at least 2 hours or overnight.

Bake straight from frozen at 350°F (175°C) for 16–18 minutes, placing 3–4 cookies per tray with plenty of space between them. The edges should be set while the centers remain soft.

Let cool on the baking sheet for 15 minutes before transferring. Break one open while it’s still warm and enjoy all that melted chocolate!