Red Velvet cookies

You are a-dough-rable!

In a stand mixer, add the butter and whisk until light and creamy.
Add the granulated sugar and packed brown sugar and continue mixing.
Next, add the egg, milk and vanilla extract and continue to mix.
After everything is well combined, add red food colouring (I used gel, but you can also use liquid if you like) and mix until the entire batter turns red.
In a separate bowl add all the dry ingredients (all-purpose flour, cocoa powder and baking soda). Mix until combined and add this to the wet ingredients.
Next, combine both to make a soft dough.
Add the chocolate chips you prefer and give it a quick mix.
Lay plastic wrap (you can also use foil) and transfer the dough. Shape it into a log shape and cover it with plastic wrap.
Place it in the fridge for about an hour so it can chill.
After an hour, remove the dough and shape it into a ball and place it on a baking mat.
Bake the cookies at 350F for 10 minutes.
After the cookies are done baking, take them out and flatten them with a spoon.
(Optional) while the cookies are still hot, add a few chocolate chips and press them into a cookie.

Use white chocolate chips for a richer taste.
The most you can leave the cookies in the fridge is 5 days, if this is done, take it out 45 minutes prior to baking.
Use your hand to shape the balls.
To shape the balls, use about a tablespoon per cookie for the perfect size.
The cookie dough is much too sticky to bake right after mixing, so it needs to chill.
Make sure there aren’t a lot of chocolate chips right on top of your cookie dough balls.
Room temperature egg is preferred. To bring egg to room temperature quickly, place in a cup of warm water for 5 minutes.
I slightly increased the vanilla extract so the vanilla flavor is more prominent.