"These are a perfect cooking to make around Christmas or Valentine’s Day. Like true red velvet, they have a hint of cocoa and a little bit of tang from the buttermilk. This dough does need be refrigerated before baking, so it’s best to make these the day before."
3. Cream butter and sugar. Beat butter with an electric mixer until fluffy, about 2 minutes; beat in brown sugar and white sugar until smooth, about 1-2 minutes.
5. Add dry ingredients. Stir flour mixture into butter mixture gradually with electric mixer on low speed until combined; stir in 1 cup chocolate chips.
6. Scoop the cookies. Using a 1-inch cookie scoop, or tablespoon, scoop the cookies into 1 ½-inch balls onto prepared cookie sheets about 2 inches apart. Roll dough into 2-inch balls; place on prepared baking sheets and flatten slightly.
7. Bake and cool cookies. Bake in preheated oven until edges are lightly browned, about 10 minutes. Cool cookies on the cookie sheet for 5 minutes, then transfer to a cooling rack to continue cooling.