Red Velvet Chocolate Chip Cookies.

Soft-baked red velvet chocolate chip cookie recipe made from scratch! sallysbakingaddiction.com

Welcome back to Sally’s Cookie Palooza! Today’s recipe continues my love affair with red velvet desserts. While I’ve made two kinds of red velvet brownies before, I’ve never attempted a red velvet cookie before. I was never a huge fan of red velvet (is it chocolate? is it vanilla?) until I had a super moist slice of red velvet wedding cake a few years ago. Well, my friends, the more I play around with this divine flavor – the more I’m completely hooked.

Red velvet cake meets a soft-baked chocolate chip cookie today. A blissful marriage of two classic desserts!

Soft-baked red velvet chocolate chip cookie recipe made from scratch! sallysbakingaddiction.com

I am stoked to tell you that… (I just said stoked)… this cookie recipe only took me one try to get right. Usually it takes me at least 3 tries and sometimes even 11 months to perfect a recipe. You learn through mistakes, right? All I did was play around with my go-to chocolate cookie dough and transformed it into a red velvet cookie dough.

There’s a little bit of cocoa powder, flour, egg, milk, vanilla, brown sugar, and regular sugar. Typical chocolate cookie ingredients. However, I reduced the cocoa powder and replaced it with flour. I added a touch of milk to bring moisture to the dough, as well as used more brown sugar than white sugar. I also slightly increased the vanilla extract so the vanilla flavor is as prominent as the chocolate flavor. The chocolate chips make the cookies even chocolate-ier.

Is chocolate-ier a word? Today it is.

Soft-baked red velvet chocolate chip cookie recipe made from scratch! sallysbakingaddiction.com

The cookie dough needs to chill for at least 1 hour. Trust me on this. The cookie dough is much too sticky to bake right after mixing. Do you want thick cookies that don’t spread all over your cookie sheet? Chill your cookie dough. There’s no shortcut!

Once chilled, roll the cookie dough into balls. Make sure there aren’t a lot of chocolate chips right on top of your cookie dough balls. You’ll need to press the cookies down slightly after baking and you don’t want a chocolate mess everywhere. Here is what my cookie dough balls looked like before going into the oven:

Soft-baked red velvet chocolate chip cookie recipe made from scratch! sallysbakingaddiction.com

The cookies will slightly spread in the oven. Mine sort of looked like cookie mounds after 10-11 minutes. So, I simply pressed them down with my fingers (or you can use a spoon) so they became a bit flatter and had crinkle tops. Then, after I pressed them down slightly, I stuck a few chocolate chips into the tops of each. The chocolate chips melted down into the warm cookie. Let the cookies cool for about 5 minutes on the baking sheet before transferring to a wire rack to cool completely.

The best part is that you have complete control over how red you want your cookies. I added about 2 and 1/2 teaspoons of red food coloring to my cookie dough. If you want less, add less – if you want more, add more. If you’re not a fan of food coloring, leave it out. Again, you have all the control over it!

So this recipe sounds pretty easy, right? It is! Just your basic chocolate cookie recipe with a bit less cocoa, a bit more flour, some vanilla, and a sprinkling of chocolate chips. A quick cookie dough chill and boom! You’ll have red velvet cookies from scratch in only 90 minutes.

Soft-baked red velvet chocolate chip cookie recipe made from scratch! sallysbakingaddiction.com

I made today’s red velvet cookies for a Christmas party I’m going to tonight with my friend Erin. Erin said she made my cookie dough pretzel bites to bring. We have a delicious night ahead of us.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥

Red Velvet Chocolate Chip Cookies

Yield: 18 cookies

Prep Time: 1 hour, 10 minutes (includes chilling)

Total Time: 1 hour, 20 minutes

Print Recipe

Soft-baked red velvet chocolate chip cookie recipe made from scratch. Plus, a bonus recipe for red velvet cake mix crinkle cookies below! This cookie dough must chill for at least 1 hour.

Ingredients:

  • 1 and 1/2 cups + 1 Tablespoon (198g) all-purpose flour (spoon & leveled)
  • 1/4 cup (21g) unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature.
  • 3/4 cup (150g) packed light brown sugar (or dark brown)
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature1
  • 1 Tablespoon (15ml) milk
  • 2 teaspoons vanilla extract
  • 1.5 Tablespoons red food coloring (liquid, gel, or 2 tsp beet powder alternative)*
  • 1 cup (180g) semi-sweet chocolate chips (plus a few extra for after baking)

Directions:

  1. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
  2. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Beat in the brown sugar and granulated sugar until combined and creamy, about 1 minute. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you'd like the dough to be brighter red. On low speed, beat in the chocolate chips. The dough will be sticky.
  3. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour (and up to 3 days-- see make ahead tip). Chilling is mandatory.
  4. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Scoop 1.5 Tablespoons of dough and roll into a ball, as pictured above. Place 9 balls onto each baking sheet. Bake each batch for 10-11 minutes. The cookies may have only spread slightly, that's ok. Simply press down on the warm cookies to slightly flatten and form crinkles. Stick a few chocolate chips into the tops of the warm cookies (as explained in the post above) - that's optional and only for looks.
  6. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.

Additional Notes:

  1. Room temperature egg is preferred. To bring egg to room temperature quickly, simply place in a cup of warm water for 5 minutes. I usually set out my egg when I set out my butter to soften about 1 hour before beginning.

Update: I've successfully made these cookies using beet powder instead of red food coloring - this is a wonderful natural alternative to food coloring. Use 2 teaspoons for a slight red color to your cookies.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Bonus Recipe!

Want to make today’s cookies in 30 minutes or less? Simply follow my recipe for Strawberry Chocolate Chip Cookies and…

  • Replace the strawberry cake mix with red velvet cake mix.
  • Use white chocolate chips instead of semi-sweet chocolate chip, if you’d like.
  • Once the cookies are baked, sprinkle with powdered sugar while they are still warm.

Red Velvet Cake Mix Crinkle Cookies. Easy recipe at sallysbakingaddiction.com

See all Sally’s Cookie Palooza recipes.

See all red velvet recipes.

Soft-baked red velvet chocolate chip cookie recipe made from scratch! sallysbakingaddiction.com
   

384 Responses to “Red Velvet Chocolate Chip Cookies.”

  1. #
    241
    Cheryl Rempelposted February 14, 2016 at 11:24 am

    Just made these cookies for Valentine’s Day dessert with my family and they turned out perfectly! I used white chocolate chips (I like the contrast), and did add 2 T more flour after reading comments. One thing I noticed is I really had to cream the butter/sugar mixture longer than normal. At first it was gritty and runny, but a couple extra minutes it came together nicely. Maybe that’s the issue people are having? Chilled the dough overnight, did not squish after baking.  Thick, soft cookies. Look and smell amazing!!❤️❤️

    Reply

  2. #
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    Thereseposted February 20, 2016 at 9:57 am

    Sally – This is the first recipe I tried from your blog and I have to say it was delicious.  I’m so glad to find you and will have to start baking more of your recipes.  I love red velvet desserts – it is my new obsession!  I used 1 tablespoon of liquid red food coloring and it was great.  I definitely will look for beet powder like you suggested the next time I try them – sounds interesting.  Thanks for such a great baking blog – can’t wait to try another recipe!

    Reply

  3. #
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    Marieposted February 23, 2016 at 7:30 pm

    Hi Sally! This is a gorgeous website! I have a question about beet powder. Will using beet powder for color change the taste/flavor of the cookies? Do the cookies taste like beets?

    Reply

    • Sallyreplied on February 24th, 2016 at 7:22 am

      Oh gosh, not at all! No beet cookies! You can’t taste it.

      Reply

  4. #
    244
    Laraposted April 5, 2016 at 9:27 pm

    Hi Sally! I’ve never been much of a red velvet person, but my 3 year old daughter saw the picture of these and wanted to bake them.  Needless to say, I’m a fan now! So easy and so delicious.  The hardest part was waiting the hour before we could bake them. Torture!  Thanks for the great recipe 🙂 

    Reply

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    Claireposted April 30, 2016 at 9:55 am

    Hi! I’ve been using your blog as inspiration for a school project, where I get to choose what I want to research. Needless to say, I chose to dive into baking. I saw your blog, and I completely fell in love with it. Thanks so much for the tips and recipes!

    I have one question though: When I made these, I refrigerated my dough for about 2 hours, and when I tried to shape them, they were still extremely sticky, and when I put them in the oven, they had all already flattened out, instead of staying in a round, cylinder shape. Help! I love your recipes, and I really want this one the work out and become delicious cookies. 

    Thanks so much! <3 

    Reply

    • Sallyreplied on May 1st, 2016 at 9:53 am

      Hi Claire- thank you for reading!

      I would refrigerate the dough for longer. Even overnight. I know it sounds like a long time, but the more solid and cold the dough– the less they will spread and flatten.

      Reply

  6. #
    246
    Bethposted May 3, 2016 at 6:28 pm

    Attempted these cookies today. They spread a lot (definitely didn’t need to press them down at the end – they were pretty much already flat), were very undercooked, and were nearly black in colour… trying to figure out why! It may have been a few things…
    a) this was the first time I used American cup measurements and I potentially used too much cocoa powder. I was using the ‘spoon and level’ technique for the cocoa powder but noticed there were a lot of gaps so I put a bit more in – was I supposed to sift the cocoa powder into the cup to measure it? Or just accept the gaps? I followed the ‘spoon and level’ technique for the flour and didn’t sift it so that should have been right. I did sift all the dry ingredients together when they were measured though, before whisking.
    b) I didn’t have any large baking trays so they spread into each other – they didn’t even spread as much as they could have done!
    c) I used dark brown sugar as the recipe suggested I could do, but maybe this alters the colour? Maybe this along with too much cocoa powder made them black? But they were very underdone so surely there was too much liquid rather than too much dry ingredients?! …
    d) … perhaps it was underdone because I added more red food colouring in an attempt to make it red, but that shouldn’t have affected the liquid too much as the recipe says you can add more.
    e) the butter is difficult and messy to put in the cup to measure – is there a trick to do this? Maybe this was measured wrong too.
    f) The recipe says ‘packed’ brown sugar – I assume this means pressed into the measuring cup to fit as much in as possible?
    g) I chilled it for over an hour but they were still rather sticky and difficult to roll into balls once my hands started warming up. I ended up having to keep washing my hands and running them under a cold tap.
    h) I have a fan oven, but I put it on about 165/170 degrees to make up for it (it’s hard to see exactly what it is with this oven!)

    Any help appreciated! Thanks x

    Reply

    • Bethreplied on May 3rd, 2016 at 6:36 pm

      P.S. the baking soda may have been out of date/not working because I’ve had it for a while. But I’m unemployed at the moment (transitioning from being a student) and don’t bake that often yet and don’t want to waste the baking ingredients I already have! 

      Reply

      • Sallyreplied on May 4th, 2016 at 9:09 am

        It may be the difference between ingredients over here vs in the UK. It’s possible you used a little too much butter. You can always measure by grams– about 115g for this recipe. The dry ingredients should not be sifted here. By packing the brown sugar, I mean pressing down on the measured amount to pack it into the measuring cup. Sorry if that was confusing!

      • Bethreplied on May 4th, 2016 at 2:55 pm

        Ahhhhh right! Definitely used too much sugar then! So what does packing it down after it’s measured help to do?

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    Rachelposted May 27, 2016 at 1:53 pm

    Hey! I am about to make this recipe but instead of using semi sweet chocolate chips, I bought white chocolate chips to use. I was wondering if I should use less vanilla extract because of this and more cocoa powder or if I should leave the recipe as is?! Thank You!
               

    Reply

  8. #
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    Valerieposted June 5, 2016 at 3:52 am

    made this over the weekend and it was gorgeous and yummy! i love all kinds of red velvet.

    Reply

  9. #
    249
    Emilyposted June 5, 2016 at 5:51 pm

    So. Freaking. Good.  We like to use this recipe for cooking in little cast iron pans and then when they pop out a scoop of vanilla ice cream..  this is the perfect red velvet cookie recipe!

    Reply

  10. #
    250
    Anneposted June 20, 2016 at 12:20 am

    Hi sally! Im really in love with your blog – like seriously! I was wondering, what should i add to the ingredients to make them crispy instead of chewy? Thank you

    Reply

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