Prepare Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, protein powder, baking soda, and salt. Set aside.

Cream Butter and Sugars: In a separate bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

Add Wet Ingredients: Beat in the egg, then gradually add the buttermilk, red food coloring, and vinegar. Mix until incorporated.

Combine Wet and Dry: Gradually mix the dry ingredients into the wet ingredients until just combined.

Fold in Chocolate Chips: Gently fold in the white chocolate chips.

Chill the Dough: Cover the dough and chill in the refrigerator for at least 30 minutes.

Preheat Oven: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

Scoop and Bake: Drop rounded balls of dough onto prepared baking sheets, leaving space between each.

Bake: Bake for 10-12 minutes until edges are set. Do not overbake.

Cool: Let cool on the baking sheets for 5 minutes, then transfer to a wire rack.