Preheat oven to 350F.
In a large mixing bowl, combine brown sugar, white sugar, softened vegan butter. With a hand mixer, beat until well-combined.
½ cup brown sugar, ½ cup white sugar, ½ cup vegan butter
Add in red food coloring, vanilla extract, soy milk and beat again.
2-3 teaspoon red food dye, 1 teaspoon vanilla extract, ¼ cup non-dairy milk
Add in flour, cocoa powder, baking soda, and salt mix with a spoon until combined.
1 ½ cups all-purpose flour, 2 tablespoon cocoa powder, 1 teaspoon baking powder, ½ teaspoon salt
Sprinkle in vegan white chocolate chips and fold in.
¾ cup vegan white chocolate chips
Form into uniform balls and place on a parchment-lined cookie sheet (I was able to make about 20 cookies). You can use an ice cream scooper to help make uniform sized cookies. Bake for 13-15 minute until cookies have risen. They will be slightly soft but will firm up as they sit.
Let cool on on the baking sheet for 10 minutes and then transfer to a wire rack to continue cooling.