Using an electric mixer, beat together butter, coconut sugar and granulated sugar until light and fluffy. Add egg and vanilla and beat until well combined.

In separate bowl, combine flour, cocoa powder, baking soda and salt.

Gradually add dry ingredient mixture to butter mixture, mixing until just combined. Add red food coloring, a few drops at a time, to reach desired color. Fold in chocolate chips.

Cover bowl and refrigerate for at least 2 hours or overnight.

When ready to bake, preheat oven to 350 degrees F and line baking sheet with parchment paper.

Divide dough into roughly 1½ tablespoon-sized balls and arrange on baking sheet, leaving at least 2 inches between each cookie.

Bake 7 to 8 minutes, until edges are darkened and center is set. Cool on baking sheet 5 minutes then transfer to wire rack to cool.