Preheat oven to 350˚. Prepare baking sheets by lining with parchment paper. Whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Place sugar and butter in mixing bowl and beat until light and fluffy, no less than 3 minutes, scraping down bowl as needed. Add in eggs one at a time, adding the next only after the first has been fully combined. Add in milk, vanilla, and food coloring and beat until combined. Add in flour and mix until just moistened. Fold in chocolate.
Place confectioners’ sugar in a bowl. Scoop 2-tablespoon-sized mounds of dough, roll in confectioners’ sugar, and place 3 inches apart on baking sheets. Bake 11-13 minutes, until set but not browned. Allow to cool before transferring to wire racks. Cookies will keep well in airtight container for up to 4 days.
