Sift together the flour, cocoa powder, baking soda, salt, and espresso powder in a medium bowl. Set aside.

In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar for about 3 minutes until light and fluffy.

Add the egg and vanilla extract to the mixture, then beat for an additional minute until combined.

Stir in the milk and red food coloring, then gradually mix in the dry ingredients until just combined.

Fold in the chocolate chips with a spatula until evenly distributed.

Cover the dough with plastic wrap and refrigerate for 1 to 2 hours.

Preheat the oven to 350°F (175°C). Roll the dough into balls and space them 3 inches apart on lined baking sheets. Bake for 11 to 13 minutes.

Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool.