Instructions

• 1 Whisk flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside
• 2 Using a handheld or stand mixer with a paddle attachment, beat the sugars and butter together until creamy about 1 minute. Scrape down the side of the bowl and bottom of the bowl as needed. Beat in the egg, milk, and vanilla, scraping down the sides and bottom as needed. Once mixed, add the food coloring and beat until combined and uniform in color. Turn of the mixer and pour the dry ingredients into the wet ingredients. Turn on the mixer to low and slowly beat until a very soft dough is formed. Beat in more food coloring if you'd like the dough a brighter red. On low speed beat in the chocolate chips. The doug will be sticky.
• 3 Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour (and up to 3 days). Chilling is mandatory.
• 4 Preheat the over to 350 degrees. Line 2 baking sheets with slicone mats or parchment paper. Set aside.
• 5 Scoop out cookies 1 1/2 tbps. at a time and roll into a ball. Place 9 balls on each baking sheets. Bake eaach for 11 to 12 minutes. THe cookies may have only spread slightly, that's okay. Simply press down on the warm cookies to slightly flatten and form crinkles.
• 6 Let cool on baking sheet for 5 mnutes then move to a cooling rack to finish cooling. If you can avoid eating them before they cool.