Beat sugar and butter together in a large bowl of an electric mixer using the paddle attachment until light and fluffy, about 3 to 4 minutes.

Add the eggs and vanilla and beat until combined, about 1 minute, scraping down the side of the bowl once during beating.

Add the flour, cocoa, baking powder, baking soda, salt, food coloring and chocolate chips. Beat until a smooth dough forms (it will look very similar in consistency to pie dough). Wrap dough thoroughly in plastic wrap and chill in the fridge for at least 2 hours or overnight if time permits (about 8 hours). If you’ve left the dough in the fridge longer, it might be a bit stiff and need to sit at room temperature for 30 minutes before rolling.

Preheat the oven to 350°F (180°C) or 325°F (160°C) fan-forced (what I used). Line 3 baking sheet with parchment paper (if using fan-forced).

Roll the cookie dough into rounded tablespoon balls. Roll each ball in sprinkles. Place about 2 inches apart of the baking sheets to allow for spreading. Bake for 12 to 14 minutes until cookies are cooked and spread. Let stand on baking sheets for 5 minutes before removing to a wire rack to cool completely. The longer the cookies cook, the crispier they are so how long you cook them really depends on whether you prefer a soft or crisp cookie, or somewhere in between. Store in airtight jars when completely cooled. Makes about 40.