Preheat over to 350 degrees F Line two large cookie sheets with parchment paper. Set Aside
In a Large Mixing Bowl sift the flour and cocoa powder together, then whisk the baking powder and salt until combined.
In the bowl of a stand mixer fitted with paddle attachment, or in a large bowl with hand mixer, beat the butter until smooth. Mix in the brown sugar and granulated sugar until combined.
Mix in the egg, egg yolk, extract and food coloring, making sure to stop and scrap the sides.
Mix in the dry ingredients until combined.
Using a 2 tablespoon cookie scoop, scoop the cookie dough and make a ball rolling into the granulated sugar and then the powdered sugar. Using the granulated sugar first helps the powdered sugar stick better.
Place the cookies after you add sugar to the cookie sheet.
This is a very stiff dough and the cookies will not spread much. I pressed down a little on top of the cookie so they were a little flatter but not much. This is a preference thing.
Bake 10 to 12 minutes or until the tops of the cookies are set. Remove from the oven and let set for 5 minutes and then move to a wired rack.
Store cookies in an airtight container or gallon size ziplock bag for up to a week.