1-Cream together the softened salted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.

2-Add the eggs, pure vanilla extract, and red food coloring; beat again, scraping the bowl as needed.

3-Mix in the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until just combined.

4-Fold in the chocolate chips evenly for that burst of flavor in every bite.

5-Chill the dough in the refrigerator for 1 hour to improve texture and make it easier to handle.

6-Preheat the oven if you haven’t already, and line baking sheets with parchment paper.

7-Use a medium cookie scoop (about 2 tablespoons) to drop dough balls onto the baking sheets, spacing them a few inches apart.

8-Bake for 10 to 12 minutes, until the cookie edges are set and the centers lose their glossy shine.

9-Immediately press extra chocolate chips into the hot cookies for a nice decoration.

10-Transfer the cookies to a wire rack and let them cool completely.