Preheat oven to 350 degrees F (180 degrees C).
Whisk All-Purpose Flour (1 1/2 cup), Unsweetened Cocoa Powder (2 1/2 tablespoon), Baking Soda (1/2 teaspoon), and Salt (1/4 teaspoon) in a large bowl. Stir with a spoon to combine these ingredients.
Use a stand mixer or handheld mixer to beat the Butter (1/2 cup) high speed until creamy. This should take about 30 seconds to a minute.
Pour in Brown Sugar (1/2 cup) and Granulated Sugar (1/4 cup). Continue beating for another minute until light and creamy, occasionally stopping to scrape the sides of the mixer bowl.
Add the Egg (1), Vanilla Extract (2 teaspoon), and Red Food Coloring (2 tablespoon). Beat on medium-low speed until all the ingredients are well combined.
Turn off the mixer and pour in half of the flour mixture. Turn the mixer back on low speed and mix until a soft dough is formed. Pour in the other half of the flour mixture and continue mixing until all of the ingredients are well incorporated.
Add theSemi-Sweet Chocolate Chips (1 cup). Stir until they are well distributed in the dough.
Line a baking sheet with parchment paper. Scoop heaping tablespoons of the cookie dough onto the baking sheets, leaving about 2 inches of space in between each cookie.
Bake for 10-12 minutes (the longer, the crunchier). Allow to cool completely before adding the frosting.
To make the cream cheese frosting: Whip Cream Cheese (4 ounce) and Butter (1/2 cup) in a stand mixer or using a hand mixer until it becomes fluffy.
Fold in Vanilla Extract (1 teaspoon). Slowly add in Powdered Confectioners Sugar (2 cup) 1/4 cup at a time and blend until all ingredients are well combined and the frosting is fluffy.
Use a spatula to spread the frosting onto the cooled cookies. Enjoy!