In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set bowl aside.
Using a stand mixer (or hand mixer + large bowl), cream together the butter, brown sugar, and granuldated sugar on medium-high until light and fluffy, about 3-5 minutes.
Drop mixer speed to low and beat in the egg, milk, and vanilla extract to the creamed butter, mixing thoroughly.
Add the red food coloring (or the red velvet emulsion, if using) and beat until blended throughout.
Keeping speed on low, quickly scoop in dry ingredients, adding about 1/3 to 1/2 cup at a time. Stop mixing as soon as dry ingredients appear fully incorporated in the dough. Remove bowl from mixer and scrape sides of bowl, mixing in any wayward dry ingredients. The dough will be sticky; this is okay. If you'd like the cookies to be a deeper color, add more food coloring.
Remove bowl from mixer. Add chocolate chips to bowl and use a spatula to gently fold them into the batter.
Cover bowl and place dough in the refrigerator to chill for 1 hour, or ideally up to 3-5 hours.
Remove dough from refrigerator. Scoop out about 1-2 tablespoons of cookie dough and roll into a ball (about 1 inch wide). Place cookie ball on prepared baking sheet. Repeat this step until all dough is used, placing cookies about 2 inches apart on the baking sheet.
Bake cookies for 10-11 minutes. Cookies will be domed and may not have fully spread during baking - if so, use the bottom of a glass to lightly flatten the cookies.
Let cookies rest on the baking sheet for 5-10 minutes, then transfer to a wire cooling rack to cool completely. Cookies can be stored in a sealed container on the counter for up to 4 days.
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