Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy, about 2 minutes. Add eggs one at a time, and beat until combined. Beat in vanilla, lemon juice, and gel food coloring until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Add milk and mix in on low speed just until combined. Fold in white chocolate chips.

The dough will be thick and soft – cover and chill in the refrigerator for 2 hours.

Preheat oven to 350°F and line two baking sheets with parchment paper.

Place granulated sugar and powdered sugar in separate shallow bowls. Use a medium cookie scoop coated with nonstick spray to form 1 ½-inch balls of dough and roll in granulated sugar to coat, then coat generously in powdered sugar. Place two inches apart on prepared baking sheets.

Bake cookies for 12 minutes, rotating pans halfway through, until cookies are puffed and cracked, with edges set. If desired, tap baking sheets sharply once or twice to flatten the baked cookies slightly. Let cookies cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely.

Store cookies in an airtight container at room temperature up to 3 days.