Preheat the oven to 410°F and line 2 baking sheets with parchment paper or silicone liners.

In a stand mixer, cream together the cubed cold butter and granulated sugar using low speed for 30 seconds, then medium speed for 30 seconds, and finally high speed for another 30 seconds until light and fluffy.

Beat in the eggs one at a time, mixing well after each addition, and then add the vanilla extract.

Mix in the red food coloring and cocoa powder on low speed until fully incorporated.

Gradually mix in the baking soda, cornstarch, salt, cake flour, and all-purpose flour until a soft dough forms.

Gently fold in the white and semi-sweet chocolate chips until evenly distributed.

Refrigerate the dough uncovered for 20 minutes.

Shape 6-ounce portions of dough into tall balls and place on the prepared baking sheets, 3 inches apart.

Bake for 8-11 minutes until the tops look dull and dry, while the centers remain gooey.

Allow cookies to cool on the baking sheets for at least 30 minutes before serving.