Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper or grease it lightly.

In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Beat on medium speed until light and fluffy—about 2-3 minutes.

Add the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract and red food coloring until evenly distributed.

In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually incorporate the dry mixture into the wet ingredients, folding gently until just combined.

Fold in the white chocolate chips, ensuring even distribution throughout the batter. Avoid over-mixing.

Pour the batter into the prepared baking pan, smoothing it into an even layer.

Bake for 25 to 30 minutes, checking for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.

Once baked, allow the pan to cool for at least 10-15 minutes before transferring the cookie bars to a wire rack to cool completely before slicing.