Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
In a small bowl, combine the whole milk and vinegar. Set aside. See note.
In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a medium-sized bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until light and fluffy. About 2-3 minutes.
Add the eggs, one at a time, mixing well on low speed in between each addition, scraping down the sides and bottom of the bowl if necessary.
Add the vanilla extract and red food coloring and mix on low-medium speed until combined.
With the mixer on low, add half of the dry ingredients. Once almost fully incorporated, add half of the milk/vinegar mixture and mix until almost combined. Repeat this with the other halves of the dry ingredients and the milk/vinegar mixture. Do not over mix.
Using a small cookie scoop (mine is a 1 oz cookie scoop), spoon the batter onto your baking sheet and space each spoonful 3-4 inches apart as they will spread.
Bake the cookies for 10-12 minutes until the edges are set. Allow them to cool completely.