1/2cup(113 g or 1 stick) unsalted butter, room temperature
3/4cup(150 g) sugar
1/4cup(50 g) brown sugar
2large eggs,room temperature
1teaspoondistilled white vinegar
1teaspoonred food coloring (preferably gel)
In a medium bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.
In a large bowl using a hand mixer, combine butter, sugar and brown sugar until light and fluffy, about 3 to 4 minutes. Add eggs one at a time, mixing well after each addition.
Add vanilla, vinegar and red food coloring, and mix until combined, about 1 minute scraping down the sides as necessary.
With the mixer on low, slowly add the flour cocoa mixture. Mix just until combined.
Cover dough with plastic wrap and chill for 1 hour.
Preheat oven to 350° F. Line a baking sheet with parchment paper.
Shape the dough into 1-inch balls and place on prepared baking sheet about 1 1⁄2 inches apart. Once the baking sheet is full, roll the balls in confectioners’ sugar and place back on the baking sheet.
Bake cookies for 10 to 12 minutes, or until the edges are set and the cookies look cracked. Allow to cool on baking sheet for 5 minutes then transfer to wire rack to cool completely.
Store in an airtight container at room temperature for up to 1 week. Dough can be stored in the fridge for up to 3 days or in the freezer for up to a month. Allow frozen dough to defrost in the refrigerator before forming into balls and baking.