Preheat oven 350F and prepare a baking sheet with parchment or non-stick cooking spray.

In a mixing bowl whisk cream together the sugars, butter and cream cheese until smooth.

Fully incorporate the beet root powder, eggs, white vinegar and vanilla into the creamed mixture.

Next sift in the flour, salt, baking soda and cocoa powder.

Fold in chocolate chips.

Scoop 1.5 inch balls of dough and arrange onto baking sheet.

Bake for 9-11 minutes.

When cookies are done, transfer to cooling rack and, if using, press a chocolate candy heart gently into the center of each cookie.