In a medium-sized bowl, whisk together flour, cocoa powder, baking soda, and salt.  Set aside.

Using a standing or hand-held mixer and large bowl, cream butter and sugars together until light and fluffy.  Beat in egg and vanilla.  Scrape down the sides and bottom of the bowl.  Stir in dry ingredients, milk and red food coloring until dough is just combined. Dough will be very sticky.  Cover bowl and refrigerate dough for a minimum of 2 hours.  Chilling the dough is a must to ensure dough maintains it’s shape during the bake time.

Preheat oven to 350 degrees F.  Line 2 to 3 baking sheets with parchment paper or Silpat liners.   Using a #20 ice cream scoop (3 tbsp.), portion dough on baking sheets about 3 inches apart.  Bake cookies for 13-17 minutes or until edges are set and very light brown.  Centers will appear soft.  Remove from oven and allow cookies to rest on the baking sheets for about 5 minutes.  Place cookies on wire racks to cool completely.

Melt the white chocolate in the microwave on high for 1 minute.  Stir, and microwave in 30-second increments until white chocolate is melted and smooth.  Dip 1/2 of each cooled cookie in the white chocolate and place on parchment or wax paper to set.  Sprinkle the white chocolate with sprinkles, if desired.  Cookies will set in about 30 minutes.  Store in a tightly sealed container for up to 7 days, or freeze for up to 3 months.