Preheat the oven to 350 degrees and line two baking sheets with silicone baking mats. Set aside.
In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In the bowl of an electric stand mixer using the paddle attachment, cream together the butter, sugar, and brown sugar on med-high speed until light and fluffy (2-3 minutes). Scrape down the sides of the bowl using a silicone spatula and add the eggs, one at a time, beating well after each one (low-medium speed).
Add the buttermilk, red food gel, vinegar, and vanilla extract and mix on low speed until combined. Slowly add the flour mixture, beating on low speed, just until combined. Be careful not to overmix! Remove the bowl from the stand and use a silicone spatula to fold together any remaining loose ingredients.
Fill a small bowl with the powdered sugar and take a cookie scoop (I used my 1.5 tbsp) to scoop out the dough. Generously roll the ball in the powdered sugar, roll the ball in your hands, and then roll the ball in the sugar again (we will coat the cookie dough with powdered sugar twice). Place onto the prepared baking sheet and repeat with the rest of the cookie dough.
Bake for 10-12 minutes or until the cookies have puffed up and cracked (the cookies will be soft when you remove them). Allow them to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.
Keep any leftover cookies in an airtight container on the counter for up to 5 days.