Preheat your oven to 350°F (175°C). In a medium bowl, sift together 2 cups of all-purpose flour, 2 tablespoons of cocoa powder, ½ teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon of espresso powder.

In a large mixing bowl, combine ½ cup of softened butter, ¾ cup of brown sugar, and ½ cup of granulated sugar. Beat on medium speed for about 3 minutes until light and fluffy.

Crack in 1 large egg and pour in 1 teaspoon of vanilla extract into the creamed butter-sugar mixture. Beat on low speed for 1 minute until well combined.

Gently add 2 tablespoons of milk and 2-3 teaspoons of red food coloring. Fold in the sifted dry ingredients until just combined.

Fold in 1 cup of semi-sweet chocolate chips using a spatula.

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

Line a baking sheet with parchment paper. Shape the chilled dough into balls about 1.5 tablespoons each and place them 3 inches apart on the sheet.

Bake for 11 to 13 minutes, watching for the edges to set while the centers may appear slightly underbaked.

Remove from the oven and allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.