Red Velvet and Chocolate Cookies

Preheat oven to 350°F. Line a large baking sheet with parchment paper. Set aside.

Using a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy (3-5 minutes), scraping the sides of the bowl as needed.

Reduce the mixing speed and add the egg, vanilla, and food coloring. Continue mixing until fully incorporated.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and cream of tartar.

Slowly add the dry ingredients to the wet ingredients, mixing until just combined.

Mix in chocolate chips.

Using a 2 tablespoon scoop, scoop out the dough and use your hands to roll into balls.

Place the dough a few inches apart onto the prepared baking sheet. (Optional: Add a few chocolate chips to the top of each ball of dough.)

Bake for 10-12 minutes, or until the edges of the cookies are set.

Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.