Preheat the air fryer: Set to 320°F (160°C). This lower temp helps the cookies cook through without burning on top.

Whisk dry ingredients: In a medium bowl, whisk 1 1/4 cups flour, 1 1/2 tablespoons cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.

Cream butter and sugars: In a large bowl, beat 1/2 cup softened unsalted butter with 1/3 cup granulated sugar and 1/3 cup light brown sugar until light and fluffy, about 2 minutes.

Add wet ingredients: Beat in 1 egg, 1 teaspoon vanilla, 1 teaspoon distilled white vinegar, and 1–1 1/2 teaspoons red gel food coloring. Mix until fully combined and evenly colored. Adjust color as needed.

Combine: Add dry ingredients to the wet mixture. Mix on low just until no streaks remain. The dough should be soft but not sticky. If it’s very sticky, add up to 1–2 tablespoons more flour.

Fold in mix-ins (optional): Stir in 1/2–3/4 cup white chocolate chips or your favorite add-ins.

Prep the basket: Lightly spray the air fryer basket or line it with parchment cut to fit. Leave room around the edges for air flow. If using parchment, weigh it down with a bit of dough before turning on the air fryer.

Portion the dough: Scoop into 1 1/2-tablespoon balls. Place 4–6 balls in the basket, spaced about 2 inches apart. Gently flatten the tops to about 3/4-inch thick for even baking.

Air fry: Cook for 6–7 minutes at 320°F (160°C), until edges are set and centers look slightly soft. They’ll continue to set as they cool.

Cool: Let cookies rest in the basket for 2 minutes, then transfer to a rack. Repeat with remaining dough.

Optional finish: While warm, press a few extra white chocolate chips on top for a bakery look. A light pinch of flaky salt can also balance sweetness.