1. Prep the Dough

1. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.

2. In a large mixing bowl (or stand mixer), cream together butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).

3. Add eggs one at a time, then mix in vanilla, vinegar, and red food coloring until evenly blended.

4. Gradually add dry ingredients and mix until just combined — do not overmix.

2. Chill

• Cover the dough and chill for at least 2 hours, or overnight.
  (The dough will be sticky, and chilling makes it easier to roll and helps create deep cracks.)

3. Preheat Oven

• Preheat to 350°F (175°C).

• Line 2 baking sheets with parchment paper.

4. Roll & Coat

1. Scoop about 1½ tbsp of dough and roll into balls.

2. Roll each ball first in granulated sugar (this helps the powdered sugar stick better), then generously coat in powdered sugar.

3. Place on the prepared baking sheet, about 2 inches apart.

5. Bake

• Bake for 10–12 minutes, until the tops are cracked and just set.
  (They’ll look soft — that’s perfect! They firm up as they cool.)

• Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.

Storage

• Store in an airtight container at room temperature for up to 5 days.

• Freeze baked cookies for up to 2 months — thaw at room temp before serving.