Preheat your oven to 350°F (175°C).
In a medium bowl, whisk together the flour, baking soda, and salt.
1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
1/2 cup unsalted butter, softened, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar
Beat in the egg, then add the vanilla extract, red food coloring, and milk. Mix until well combined. Make sure that there are no lumps in the batter.
1 large egg, 1 teaspoon vanilla extract, 1 teaspoon red food coloring, 1 tablespoon milk
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix—that ensures a light-textured cookie.
1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt
Fold in the chocolate chips.
1 cup semi-sweet chocolate chips
Drop rounded tablespoons of dough onto ungreased baking sheets, leaving space between the cookies.
Bake for 8-10 minutes, or until edges are lightly golden and cookies are set.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, ready to spread the pink velvet love in every bite!
