Step 1

In the bowl of a stand mixer fitted with a paddle attachment (or with a large bowl and a handheld electric mixer), beat the butter, granulated sugar, and brown sugar on medium speed for about 3 minutes until light and fluffy.

Step 2

Add the eggs, milk, red food coloring, vanilla extract, and vinegar and beat until combined, scraping down the sides of the bowl a few times to ensure even mixing.

Step 3

In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt, and baking soda, then turn the mixer to low speed and gradually add the flour mixture until just combined.

Step 4

Cover and chill the dough for at least 4 hours and up to 2 days so it is firm to scoop.

Step 5

When ready to bake, preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper. Place the powdered sugar in a bowl next to you.

Step 6

Oil your hands lightly to make handling the dough easier. Roll heaped tablespoons of the dough into balls, then roll in the powdered sugar to generously coat.

Step 7

Place the balls of dough 2 inches (5 cm) apart on the prepared baking sheets and bake for 12-13 minutes, rotating halfway through, until puffed and cracked, with set edges.

Step 8

Let the cookies cool for 10 minutes on the baking sheets before transferring them to a wire rack to cool completely.

Step 9

Store in an airtight container at room temperature for up to 3 days.