Preheat oven to 370F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Whisk together the flour, baking soda, cocoa powder and salt in a medium size bowl. Set aside.
In a large bowl, using an electric or stand mixer, cream together the butter, granulated sugar, light brown sugar, and vanilla extract until combined.
Add eggs one at a time, mixing between each egg.
Add flour mixture and mix until just combined. You should still see some flour.
Add red food coloring and mix until dough turns red. Using a spatula, stir in chocolate chips until combined.
Using a cookie scoop/ice cream scooper, scoop dough into balls about 2 Tablespoons each and place onto prepared baking sheet.
Bake for 10 minutes, rotate baking sheet clockwise and bake for additional 4-5 minutes or until golden brown around the edges.
Immediately after taking cookies out of the oven, place additional chocolate chips on top of cookies and top. Let cool for 5 minutes on baking sheet before moving them to a wire rack. Cool completely before frosting.
In a small bowl microwave frosting for 10 to 20 seconds or just until melted; stir.
Dip half of each cookie into melted frosting. Top with sprinkles.
Notes
STORE: Cookies will stay fresh for up to 7 days in an airtight container, stored at room temperature.
FREEZING: Roll the dough into balls and place them in an airtight container. You can freeze the cookie dough for up to 2 months. To bake, place frozen cookie dough balls onto prepared baking sheet and bake for 16-18 minutes.