In a medium bowl, mix flour, cocoa powder, baking soda, and salt.
Cream the butter in the bowl of a stand mixer or with a handheld electric mixer. About 2 minutes on medium speed.
Add the egg, sugars, milk, and vanilla to the creamed butter.
Mix on medium until creamy, about 2 minutes.
Pour in the dry ingredients, 1/3 of the bowl at at time, mixing after each addition until fully combined.
Add in food coloring and mix until dough is evenly red.
Fold in the white chocolate chips.
Cover the bowl of cookie dough with plastic and refrigerate for at least 1 hour.
Preheat oven to 350°F.
Line a cookie sheet with foil or a silpat mat.
Roll heaping tablespoons of cookie dough into balls.
Arrange cookie dough balls on the prepared cookie sheet, 2 inches apart.
Bake red velvet cookies for 11 minutes.
Remove cookies from the oven and gently press down on the tops of the cookies with the bottom of a glass, until crinkles form.
Let cookies cool for 10 minutes on the cookie sheet and then transfer to a cooling rack to fully cool.
Serve and enjoy!