Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour
  • ¼ cup cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 cup granulated sugar (divided)
  • ½ cup light brown sugar
  • ½ cup salted butter (room temperature)
  • 2 large eggs
  • 1 Tablespoon whole milk
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 teaspoon red gel food coloring
  • 1 cup semi-sweet chocolate chips
  • ½ cup powdered sugar

Instruction

  • Line a baking sheet with parchment paper.
  • Whisk together flour, cocoa powder, baking powder, and baking soda in a medium bowl. Set aside.
  • Using a stand mixer or electric hand mixer, beat together 1/2 cup of granulated sugar, brown sugar, and butter until light and creamy. Scrape down the bowl.
  • Add eggs one at a time, scraping the bowl in between each egg.
  • Reduce speed to low and add the flour mixture. Mix until just combined. Scrape the sides of the bowl.
  • Add milk, vinegar, vanilla, and food coloring and mix until just combined.
  • Fold in the chocolate chips with a rubber spatula.
  • Form the cookies into balls that are about two tablespoons each. Place on a parchment paper lined baking sheet. Refrigerate until they are firm enough to hold in your hand without leaving dough on your fingers, about one hour.
  • Preheat the oven to 350F. Line two baking sheets with parchment paper.
  • Fill a small bowl with the remaining 1/2 cup of granulated sugar and another bowl with the powdered sugar.
  • Roll the chilled dough balls in the granulated sugar then the powdered sugar. Place on the parchment lined baking sheets about 1.5 inches apart.
  • Bake for 12-15 minutes until the edges are set and the very middle is a little bit loose and shiny still.
  • Cool the cookies on the pans for about 5 minutes until they are set enough to move without breaking. Transfer the cookies to a wire rack to continue cooling.