Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with both sugars until smooth. Add the yogurt and egg and mix to combine. Add red food coloring until desired color is achieved.
½ cup (113g) unsalted butter, ½ cup (100g) granulated sugar, ¼ cup (50g) light brown sugar, ¼ cup (56g) Greek yogurt, 1 egg*, red food coloring
Add the dry ingredients into the wet ingredients and mix on low speed until combined. Gently fold in the white chocolate chips.
½ cup (85g) white chocolate chips
Scoop out tablespoonfuls of dough and roll into balls. Arrange onto a baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes.
Preheat oven to 350°F. Remove dough from the refrigerator and bake for 12-14 minutes. Allow the cookies to cool for 10 minutes before transferring to a wire cooling rack.
Notes
If you are not looking to make this recipe gluten free, you can use all-purpose flour instead.
If you want to make these cookies eggless, you can use 1 tablespoon of Bob's Red Mill Egg Replacer mixed with 2 tablespoons water. Be sure to follow the instructions on the package. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
Feel free to use as much or as little food coloring as you'd like, or omit completely (you will still get the delicious red velvet flavor, even without the red color).