Ingredients:
- 2 cups all-purpose flour
- 1/2 cup Dutch process cocoa powder
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp. red gel paste food coloring
- 2 tsp. pure vanilla extract
- 1 12-oz pkg semisweet chocolate chips
Directions:
- Heat oven to 350°F. Line baking sheets with parchment paper. In large bowl, whisk together flour, cocoa, baking soda and salt.
- Using electric mixer on medium speed, beat together butter and sugars until combined. Add egg, food coloring and vanilla and mix until just combined.
- Reduce mixer speed to low and add flour mixture until just combined. Fold in chocolate chips.
- Scoop heaping spoonfuls of dough onto prepared sheets, spacing 1½ inches apart.
- Bake cookies, rotating positions of pans on racks halfway through, until darker around edges, 9 to 12 minutes total.
- Let cool 5 minutes on pans, then slide parchment (and cookies) onto wire rack and let cool at least 5 minutes more before serving.
