***DOUGH REQUIRES AT LEAST ONE HOUR OF CHILLING BEFORE BAKING***

In the bowl of your stand mixer, affixed with the paddle attachment, cream together the butter and white and brown sugars. Once fluffy, mix in the egg, milk, chocolate extract and food dye. Add the gel dye in drops until desired color is reached. Scrape down the sides of the bowl and mix on medium-high speed until all ingredients are thoroughly combined.

Change mixer to low speed and add the flour, cocoa powder, baking soda, cornstarch and salt. Mix until barely combined. Remove the bowl from the mixer and fold in the chocolate chips. Refrigerate dough for at least one hour (I refrigerated mine overnight).

After dough has chilled for at least one hour, preheat oven to 350-degrees. Line two cookie sheets with parchment paper and use a standard sized cookie scoop to drop cookie dough balls a few inches apart on prepared cookie sheet. If rolling in sugar before baking, then drop your dough balls in a bowl of sugar and roll them around first, before placing on cookie sheet. Bake cookies in 350-degree oven for 10-11 minutes.

Let cookies set on the cookie sheet for 5-10 minutes before transferring to a wire rack to cool completely.