Preheat: Set your oven to 375°F (190°C). Gather your ingredients.
Whisk Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt.
2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt
Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Use an electric mixer if you have one.
1 cup unsalted butter, softened, 3/4 cup granulated sugar, 3/4 cup packed brown sugar
Add Wet Ingredients: Beat in the egg and vanilla extract until well combined. Then, stir in the red (or pink) food coloring until the batter is evenly colored.
1 large egg, 1 teaspoon vanilla extract, 1 tablespoon red food coloring
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 cup unsalted butter, softened, 3/4 cup granulated sugar, 3/4 cup packed brown sugar, 1 large egg, 1 teaspoon vanilla extract, 1 tablespoon red food coloring
Stir in Chocolate Chips: Fold in the white chocolate chips.
1 cup white chocolate chips
Drop by Spoonfuls: Drop rounded tablespoons of dough onto ungreased baking sheets.
Add Sprinkles (Optional): If desired, sprinkle the tops of the cookies with pink sprinkles before baking.
1/2 cup pink sprinkles
Bake: Bake for 9-11 minutes, or until the edges are lightly golden brown and the centers are set (but still soft).
Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
