Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
Use a mixer to beat the butter on high speed until creamy. Beat in the brown sugar and granulated sugar until combined and creamy. Beat in the egg, milk, and vanilla extract. Once mixed, add the food coloring and beat until combined.
Turn mixer off to add the dry ingredients to the wet ingredients. Mix on low and slowly beat until a very soft dough is formed. Add more food coloring if you'd like the dough to be brighter red, which I do. I eyeball this. On low speed, beat in the chocolate chips. The dough will be sticky.
Cover the dough tightly with plastic wrap and chill for at least one hour. It has to be chilled.
Preheat oven to 350 degrees (F).
Put parchment paper on two baking sheets and set aside so they are ready for you to place dough on once you've rolled it into balls.
Scoop up 2 tablespoons of dough and roll into a ball.
Place nine balls on each baking sheet. Bake each batch for 10 - 11 minutes. The cookies may only spread slightly because the center will be nice and moist. If you want to press down the warm cookie, you can, and it will make crinkles on top. I stick a few chocolate chips on top and in the crinkles for decoration only.
Keep the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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