Preheat oven to 375°.
Whisk together flour, cocoa powder, baking powder, baking soda and salt in a small bowl.
In the bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time. Then beat in the buttermilk, vinegar, vanilla and red food coloring. Once combined, add the dry ingredients to wet. Mix until thoroughly combined.
Onto a parchment lined sheet tray, drop batter using an ice cream scoop, forming 2-inch round circles.
Using a 2-tablespoon-size ice cream (or cookie) scoop, place balls of dough at least 2″ apart onto baking sheets lined with parchment or Silpat. Slightly flatten each with a spatula. Bake for 10 minutes until cookies are cake-like and light. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.
Makes 18-20 cookies.
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