Preheat your oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats.

In a large mixing bowl or stand mixer fitted with a paddle attachment, cream the butter and granulated sugar until light and fluffy.

Mix in the egg, vanilla extract, white vinegar, and red food coloring until well combined.

In a medium bowl, whisk together the all-purpose flour, cocoa powder, cornstarch, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the white chocolate chips by hand.

Use a ⅓ cup cookie scoop (approximately 80-85 ml) for jumbo cookies or a 1 tablespoon scoop for mini cookies. Place the dough onto the prepared baking sheets, spacing jumbo cookies 3-4 inches apart and mini cookies 2 inches apart.

For best results, chill the dough for 30 minutes to prevent spreading. (This step is optional for mini cookies.)

Bake jumbo cookies for 13-15 minutes or until the edges are set and the centers remain soft. For mini cookies, bake for 7-9 minutes.

Allow the cookies to cool on the cookie sheet for 5 minutes before transferring them to a cooling rack.

In a stand mixer or mixing bowl, beat the cream cheese and butter until smooth and creamy.

Gradually add the powdered sugar and vanilla extract, mixing until fluffy.

Transfer the frosting to a piping bag fitted with a round tip.

Once the cookies are completely cool, pipe a swirl of cream cheese frosting onto each cookie.