Preheat your oven to 350°F (175°C). Make sure it’s fully preheated before you pop in the cookies. This ensures even baking and a lovely rise.

Line your cookie sheets with parchment paper. This will prevent sticking and make the cleanup process a breeze.

In a mixing bowl, combine the all-purpose flour, cocoa powder, baking soda, and sea salt. Stir them together well, ensuring there are no clumps. Set aside.

In a larger mixing bowl, cream the softened unsalted butter, packed brown sugar, and granulated sugar together until the mixture is light and fluffy. This should take about 3-4 minutes with a hand mixer or stand mixer.

Mix in the large egg and vanilla extract. Ensure they blend well into the buttery sugar mixture.

Drizzle the red food coloring into the mixture. This step is where the magic happens. Watch your batter transform into a vibrant red hue.

Add the white wine vinegar or lemon juice along with the ground cinnamon. This combination is crucial for the right taste.

Gradually add the dry mixture to the wet mixture. Mix until just combined; make sure not to overmix.

Carefully fold in the finely chopped toasted pecans and about 3/4 cup of the chocolate (or white chocolate) chips. This step enhances the flavor and texture with delightful crunch and creamy bits.

Using a cookie scoop or tablespoon, drop the dough onto your prepared baking sheets, leaving some space between the cookies. Bake them in the preheated oven for 10-12 minutes, or until the edges are set but the centers look slightly underbaked.

Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.