These homemade Red Velvet Crinkle Cookies are soft, covered in powdered sugar and full of chocolate chips! Perfect for the red velvet and chocolate chip cookie lovers!
Whisk together flour, cocoa powder, baking powder, and baking soda in a medium bowl. Set aside.
Using a stand mixer or electric hand mixer, beat together 1/2 cup of granulated sugar, brown sugar, and butter until light and creamy. Scrape down the bowl.
Add eggs one at a time, scraping the bowl in between each egg.
Reduce speed to low and add the flour mixture. Mix until just combined. Scrape the sides of the bowl.
Add milk, vinegar, vanilla, and food coloring and mix until just combined.
Fold in the chocolate chips with a rubber spatula.
Form the cookies into balls that are about two tablespoons each. Place on a parchment paper lined baking sheet. Refrigerate until they are firm enough to hold in your hand without leaving dough on your fingers, about one hour.
Preheat the oven to 350F. Line two baking sheets with parchment paper.
Fill a small bowl with the remaining 1/2 cup of granulated sugar and another bowl with the powdered sugar.
Roll the chilled dough balls in the granulated sugar then the powdered sugar. Place on the parchment lined baking sheets about 1.5 inches apart.
Bake for 12-15 minutes until the edges are set and the very middle is a little bit loose and shiny still.
Cool the cookies on the pans for about 5 minutes until they are set enough to move without breaking. Transfer the cookies to a wire rack to continue cooling.
Notes
These can be made ahead of time, see my tips on how to do that.
Gel food coloring is the best because of the concentration of dye in it.
You can absolutely double this recipe to make more cookies.