• Preheat oven to 350°F and line two cookie sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar and brown sugar until light and fluffy. About 2-3 minutes.
• Add the eggs, one at a time, beating well after each egg.
• Mix in the vanilla extract and vinegar until smooth and creamy.
• Add the dry ingredients: baking powder, baking soda, salt, cocoa powder and all purpose flour. Mix on low speed just until combined, scraping the sides of the bowl as needed.
• Using a ⅓ cupful or a 3.25 oz scoop, place 6 even cookie dough scoops on each prepared sheet pan. Roll into smooth cookie dough balls and slightly flatten the tops of the cookies.
• Bake cookies, one pan at a time, in preheated oven on center rack for 14-16 minutes until the edges of the cookies look set and the centers no longer look wet and glossy.
• Let cookies cool on pan for 5 minutes then remove to wire rack to cool completely.
• Once cooled, make the cream cheese frosting.

Cream Cheese Frosting

• In a stand mixer with the paddle attachment, cream softened cream cheese and butter together until smooth and fluffy.
• Add the powdered sugar, a couple cups at a time, mixing on low speed until fully incorporated after each addition.
• Beat in the vanilla extract until incorporated.
• Now add the milk, one tablespoon at a time, until you've reached your desired consistency and scraping the sides of the bowl as needed.
• Bump up the speed on the mixer and beat for 1-2 minutes until frosting is light and fluffy.
• Add the frosting to a piping bag or gallon zip top bag, cut off the tip or corner or use a piping tip of your liking, and pipe the frosting on the cookies in any pattern you like. You can also use an off set spatula or butter knife and spread the frosting on top of cookies.
• Let the cookies rest until the frosting has set.