Cream the butter with both brown and granulated sugars using a stand or hand mixer until the mixture becomes smooth and creamy. Incorporate the eggs and vanilla extract, beating the mixture until it appears pale and fluffy, which may take approximately 2–4 minutes. Introduce the red gel food coloring and mix until fully integrated; the dough will appear bright initially and deepen once the dry ingredients are added.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually fold this dry mixture into the red batter until a uniform dough forms. It will be notably soft and sticky.

Transfer the dough to a container with a tight-fitting lid or wrap securely, then refrigerate for no less than 3 hours, preferably overnight. This step is essential to achieve the desired cookie texture.

Preheat the oven to 350°F and line a cookie sheet with parchment paper. Prepare two small bowls—one with granulated sugar and the other with powdered sugar.

Scoop the chilled dough using a 1-tablespoon cookie scoop and roll into uniform balls. First, coat each ball lightly in granulated sugar, then thoroughly in powdered sugar, ensuring a generous coating.

Arrange the sugar-coated dough balls on the prepared baking sheet, spacing them roughly 3 inches apart.

Bake in the preheated oven for 9–11 minutes, or until the edges have set while the centers remain slightly underbaked for a fudgy consistency. Do not overbake.

Allow the cookies to rest on the baking sheet for about 3 minutes before transferring to a wire rack to cool completely.