Start by sifting together 2 cups of all-purpose flour, ¼ cup of cocoa powder, 1 teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon of espresso powder into a large mixing bowl.

In a separate mixing bowl, beat together ½ cup of softened butter, ¾ cup of brown sugar, and ½ cup of granulated sugar until light and fluffy.

Incorporate 1 large egg, 1 teaspoon of vanilla extract, 2 tablespoons of milk, and 1 tablespoon of red food coloring into the creamed mixture and mix until combined.

Gradually add the dry ingredients into the wet mixture, folding gently with a spatula until just combined.

Fold in 1 cup of chocolate chips until evenly distributed throughout the dough.

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

While the dough chills, preheat your oven to 350°F (175°C).

Once the dough is firm, roll the chilled dough into balls, about 1.5 tablespoons each, and arrange on a baking sheet lined with parchment paper.

Bake the cookies in the preheated oven for 11 to 13 minutes until they appear slightly underbaked in the center.

Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.