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Beat butter, granulated sugar, and brown sugar together until creamy and light, about 2-3 minutes. Add the eggs, vanilla, and food coloring, then beat again, scraping down the sides and bottom of the bowl.
Add the flour, cocoa powder, baking soda, and salt, mixing just until combined. Stir in chocolate chips.
I highly recommend you cover and chill the dough for 1 hour, as it has a tendency to be stickier than other doughs, thanks to the food coloring.
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Use a medium cookie scoop to scoop balls of cookie dough onto the parchment lined baking sheets, spacing them a couple inches apart so the cookies have room to spread. Bake for 10-12 minutes until set around the edges and the cookies are just starting to lose their glossy shine in the centers.
Immediately upon removing the cookies from the oven, press a few extra chocolate chips into the tops of each cookie for effect. Transfer to a wire cooling rack to cool completely.