Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or grease lightly and set aside.
In a small bowl combine flour, cocoa powder, salt, baking soda, baking powder, and cream of tartar.
In a large mixing bowl, beat together butter and granulated sugar until combined and fluffy.
Beat eggs and vanilla extract into the large bowl until batter is fluffy.
Add food coloring and mix well, scraping down the sides of the bowl thoroughly to ensure the color is evenly distributed throughout the batter. Add enough food coloring to make a vibrant dark red.
Mix the dry ingredients from the small bowl into the red batter.
Fold in 1 cup of white chocolate chips.
Use a cookie scoop and place even scoops of dough onto the prepared pans. Leave about 2 inches of space between scoops.
Bake in oven for 8 to 9 minutes.
Remove the cookies from the oven. Immediately press a few of the remaining white chocolate chips into the tops of the warm cookies. You will probably have leftover white chocolate chips.
Allow them to cool on the pan for 2 to 3 minutes before transferring to a cooling rack to cool the rest of the way.
Serve once cooled.