Line 2 to 3 baking sheets with parchment paper.  Set aside.

In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.  Set aside.

Using a standing or hand-held mixer and a large bowl, cream the butter, granulated sugar and brown sugar until fluffy.  Beat in the eggs and vanilla until even combined.  Reduce the mixer to low and add 1/2 of the flour mixture until just combined.  Stir the red food coloring and the sour cream together..  Beat into the butter-flour mixture.  Stir in the remaining flour until just combined.  Then stir in the white chocolate chips until evenly combined.

Cover the dough with plastic wrap.  Refrigerate the dough for about 1 hour or until firm.  While the dough is chilling preheat the oven to 350 degree F.

Using a large spoon or an ice-cream scoop, portion and drop generous tablespoon sized amounts of dough onto prepared baking sheets about 2 inches apart.   Bake for 9-12 minutes or until cookies are puffy and the edges are set.  Be careful to not over bake.  Remove cookies from oven and allow to cool on the pan for about 5 minutes before moving to a wire rack to cool completely.   Store baked cookies in a tightly sealed container for up to 5 days.