Instructions

• Gather all ingredients and prep your cooking gear. Get your pressure cooker ready, and make sure the sealing ring is clean and well-fitted so no steam escapes during cooking.
• Cream together the cold cubed butter with both sugars until you get a light and fluffy mix. Don't rush this part since it builds your cookie's structure.
• Add the eggs, red food coloring, and vanilla extract to the butter mix. Mix everything well until you get a nice red velvet color with creamy texture.
• In a separate bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt. This pre-mix helps your dry ingredients blend even in the wet dough.
• Gradually add the dry mix into the wet batter. Stir gently just until you don't see flour anymore. Overmixing can toughen the dough, so keep it easy.
• Fold in those white chocolate chips slowly so they spread evenly through the batter without breaking up much.
• Scoop big dollops of dough on a piece of parchment paper inside the pressure cooker basket.
• Add about one cup of water into the cooker base, cover carefully, and seal the lid.
• Pressure cook at high pressure for about 10 minutes, then let the pressure release naturally to get the best texture.