Sift together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
In the bowl of an electric mixer, combine butter, brown sugar and white sugar. Beat together on medium speed about 2 minutes. Scrape down bowl.
Add the eggs one at a time, beating about 30 seconds between each addition.
Add the vanilla, lemon juice and red food coloring. Mix together until the red is even, not streaky or swirls.
Turn the mixer to the lowest speed. Slowly add the flour mixture. Stir until just combined.
Add the chocolate chips and mix a little more until they are evenly distributed. Scrape down the bowl to make sure everything has been incorporated.
Cover your mixing bowl with plastic wrap and refrigerate for 15 minutes.
While dough is chilling, preheat your oven to 350F degrees and line 2 baking sheets with parchment paper.
Measure out the sugar and sifted powdered sugar for the coating into two small bowls.
Remove the chilled dough from the refrigerator. Scoop into balls about the size of a golf ball. Roll each ball first in the white sugar, then roll in the powdered sugar. The double roll helps the outsides stay white and cracked after baking.
Place on baking sheet leaving about 2 inches in between. Bake for 10 minutes until edges are just set. Remove from oven and cool for 5 minutes on the baking sheet.
Remove to wire rack to cool completely.
Once cooled, store cookies in an airtight container at room temperature.