INGREDIENTS

3 cups                         All Purpose Flour
1/4 cup                        Unsweetened Cocoa Powder
2 teaspoons                  Baking Powder
3/4 teaspoons               Salt
3/4 cup                        Softened Butter
1 1/3 cup                     Sugar
3 pieces                       Eggs
1 1/2 teaspoons            Vanilla Extract
5 teaspoons                 Liquid Food Coloring
1 Tablespoon               White Vinegar
1/4 teaspoon                Baking Soda
1 cup                          Chocolate Chips
1 cup                          Icing Sugar

DIRECTIONS

1. Preheat oven to 190 degrees Celsius.
2. Combine flour, cocoa powder, baking powder and salt.  Mix using a wire whisk until everything is incorporated.  Set aside.
3. In a separate bowl, beat the butter using an electric mixer for 3 minutes.  Gradually add the sugar and beat until you have a pale yellow mixture.  Add egg one at a time beating 3 minutes upon each addition.  Add vanilla extract and food color and beat for another 3 minutes. 
4. Mix in the flour mixture a half cup at a time.  Be sure that the flour mixture is well incorporated into the batter.
5. Combine vinegar and baking soda and add to the batter.  Mix for another 2 minutes.
6. Add in the chocolate chips and mix using a wooden spoon or a spatula. 
7. Refrigerate for at least four hours or overnight.  This is an important step.  Like breads, we want our batter to rest.  Cold batter is also easy to work with compared to room temperature sticky batter.  So be patient.
8. Sift icing sugar in a bowl.  Scoop the red velvet crinkle batter batter using a 1 ounce ice cream scooper.  Roll it on the icing sugar and place on a baking pan lined with baking paper.  Slightly press the batter and bake for 12 minutes.  Remove the batch form the oven and let it cool on the pan for another 5 minutes before transferring onto a wire rack.