Red Velvet Cake Cookies

In the large bowl of a stand mixer fitted with the paddle attachment add the softened butter, brown sugar, and white sugar. On medium speed beat the ingredients until they are light and creamy.
To the stand mixer bowl, add the egg and vanilla extract then increase the speed to high and beat until fully incorporated. Scrape down the mixing bowl throughout this process.
In a separate bowl, add the flour, cocoa powder, baking soda, baking powder and salt. Mix to combine and then add the flour mixture along with the gel food coloring to the bowl. Turn the mixer to its lowest speed and beat until combined and uniform in color.
Add the chocolate chips and mix on the lowest speed until they have incorporated into the dough.
Cover the bowl and refrigerate for at least one hour (or up to 48 hours).
To bake the cookies: Preheat the oven to 350 degrees F and line two to three cookie sheets with parchment paper.
Use a 2 tablespoon scoop to measure out the chilled cookie dough. Roll the cookie dough into balls then place them on the prepared cookie sheets leaving 3 inches of space between them.
Bake in the preheated oven for 11 minutes or until the edges of the cookies appear firm. Remove the cookies from the oven and scatter over the extra chocolate chips while the cookies are still warm.
Allow the cookies to cool on the baking sheets for 10 minutes then transfer to a wire cooling rack.