Entirely Elizabeth

0 Preheat the oven to [wprm-temperature value="350" unit="F"] and center your oven rack. Prepare a cookie sheet with a non-stick mat or parchment paper.
3 In a medium sized bowl, whisk together all-purpose flour, unsweetened cocoa powder, cornstarch, baking soda, and salt.
1 In a large bowl add unsalted butter, granulated sugar, and brown sugar. Cream until light and fluffy, about 5 minutes.
2 Add eggs and vanilla extract. Beat for 1 to 2 minutes or until the mixture has lightened in color.
4 Add the dry mixture (all-purpose flour, unsweetened cocoa powder, cornstarch, baking soda, and salt). Beat together until almost all the dry ingredients have been incorporated.
5 Add red food coloring and beat until completely incorporated into the cookie dough.
6 Fold in crushed vanilla Golden Oreo Thins and white chocolate chips.
7 Take a scoop of dough (about 2 tablespoons) and flatten it into a round, thick,  flat disk. Place on the prepared baking sheet.      *These cookies do not spread but still need a little space between them.
8 Bake for 10 to 12 minutes or until the tops have set and the bottom edges are slightly browned in color.
9 Remove from oven and allow the cookies to cool (and continue to cook) on the cookie sheet for 10 minutes.
10 Transfer to a cooling rack and allow them to cool to room temperature.