Ingredients
1½cupsall purpose flour,plus 1 tbsp, spoon & leveled
¼cupunsweetened natural cocoa powder
1tspbaking soda
¼tspsalt
½cupunsalted butter,softened to room temperature
¾cuplight or dark brown sugar,packed
¼cupgranulated sugar
1large egg,at room temperature
1tbspmilk
2tsppure vanilla extract
½tspgel red food coloring or alternative
1cupsemisweet chocolate chips,plus a few extra for after baking
Preparation
Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer with a paddle attachment, beat the butter at high speed for about 1 minute until creamy. Scrape down the sides and the bottom of the bowl as needed.
Beat in the brown sugar and granulated sugar for about 1 minute until combined and creamy. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed.
Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients.
Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring for a brighter red dough.
At low speed, beat in the chocolate chips. The dough will be sticky.
Cover and chill the dough in the refrigerator for at least 2 hours (and up to 3 days).
If chilling for longer than a few hours, allow the dough to sit at room temperature for at least 15 minutes before rolling and baking because the dough will be quite hard.
Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop 1.5 tablespoons of dough and roll into a ball. Place 9 balls onto each baking sheet.
Bake each batch for 13 minutes. The cookies may have only spread slightly, that’s ok. Simply press down on the warm cookies to slightly flatten, which helps form crinkles.
If desired for looks, stick a few chocolate chips into the tops of the warm cookies.
Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
