In a medium bowl, combine the softened butter, brown sugar, and sugar. Beat together for 2-3 minutes until the mixture is light, fluffy, and pale in color. This creaming process incorporates air into the dough, which helps create a tender cookie texture. Make sure your butter is at room temperature so it combines smoothly with the sugars.

Add the room temperature egg and vanilla extract to the creamed butter mixture and beat until well combined. Pour in the red food coloring and mix thoroughly until the dough is evenly colored and no streaks remain. The room temperature egg emulsifies better with the butter, creating a smoother batter.

In a separate bowl, whisk together the cocoa powder, baking soda, salt, espresso powder, cornstarch, and all-purpose flour. Make sure to break up any lumps in the cocoa powder and espresso powder so they distribute evenly throughout the dough. I always use Hershey's Special Dark cocoa for a richer, deeper chocolate flavor that complements the red velvet perfectly.

Pour the dry ingredient mixture from Step 3 into the wet ingredients from Step 2 and fold together gently with a spatula until just combined. Do not overmix—stop as soon as no dry streaks remain. Overmixing develops gluten, which can make the cookies tough instead of tender.

Fold the white chocolate chips and mini semi-sweet chocolate chips into the dough until evenly distributed. Roll the dough into one tablespoon-sized balls and place them on a plate. Refrigerate for at least 30 minutes—this helps the cookies hold their shape during air frying and prevents excessive spreading. I like using Ghirardelli white chocolate chips because they're creamy and add a nice contrast to the cocoa-forward red velvet flavor.

Line your air fryer basket with parchment paper that has small holes punched or cut into it to allow air circulation. Arrange the chilled dough balls on the parchment paper about 1 inch apart—they will spread slightly during cooking. Air fry at 300°F for 6-7 minutes, checking at the 6-minute mark. The cookies should be set around the edges but still slightly soft in the center.

Remove the basket from the air fryer and let the cookies rest on the parchment paper for 1-2 minutes. This resting period allows them to firm up slightly, making them easier to handle without falling apart. Carefully transfer the cookies to a wire rack to cool completely. They'll continue to set as they cool and will develop the perfect chewy texture inside.