Red Velvet Chocolate Chip Cookies

Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream together the unsalted butter, light brown sugar, and granulated sugar for a few minutes until well combined and smooth.
Add in the eggs, vanilla extract, red gel food coloring, and white vinegar, and mix until well combined. Add in the flour mixture and mix on low speed until the cookie dough comes together. Scrape the sides and bottom of the bowl to ensure all the ingredients are well combined. Fold in 2 cups of semisweet chocolate chips until they are well dispersed throughout the cookie dough.
Use a large cookie scoop (3 tablespoons) to portion the cookie dough and place the cookie dough balls on the prepared baking sheet pans, allowing room for spreading. Press the additional 1 cup of semisweet chocolate chips into the cookie dough balls.
Bake the cookies for about 14 minutes until the cookies are set on the edges and slightly underbaked in the center. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.