Preheat oven to 400 degrees (if you have convection, turn it on). Line two baking sheets with parchment paper or silpats
Prepare Dough: In the bowl of a stand mixer with paddle attachment, add cubed butter, brown sugar and granulated sugar. Turn mixer on low for a few seconds, then gradually increase speed to medium-high, mixing for about 3-4 minutes until well incorporated and fluffy. Turn mixer to low and add egg and egg yolk then buttermilk and vanilla. Turn mixer off and carefully add red food coloring. Mix on medium for about 30 seconds until well incorporated, stopping to scrape down the sides and bottom with a rubber spatula, as needed to ensure red color is evenly mixed and there are no clumps of food coloring in the bowl. With mixer off, add in both flours, cocoa powder, salt, baking soda and baking powder. Turn mixer on low and stir until just combined. Do not overmix. Stir in chocolate chips. Turn mixer off and knead the dough a bit with your hands to ensure chocolate chips are evenly incorporated. Using a large cookie scoop, portion dough and roll between your palms to make a smooth ball. Place about 2 inches apart on prepared baking sheets. I stagger 6 balls on each cookie sheet
Bake: Bake in preheated oven for 4-5 minutes, if using convection (6-7 minutes in a conventional oven) then rotate trays and bake for another 4-5 minutes (6-7 minutes for conventional oven). Cookies should look set on top with no raw batter spots peeking through. Allow to cool for 10 minutes on trays then transfer to wire racks. These are best eaten warm!
These cookies can be frozen and baked later or just a few at a time (one the best ways to do it!) – after you roll the dough into balls, place on baking sheet in a single layer and place in the freezer for at least an hour. Transfer to freezer-safe ziplock bag for up to 3 months. I prefer to bring the cookie dough up to room temperature before baking.
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