Red Velvet Chocolate Chip Cookies.

Soft-baked red velvet chocolate chip cookie recipe made from scratch. Plus, a bonus recipe for red velvet cake mix crinkle cookies!

Sally's Baking Addiction Soft-baked Red Velvet Chocolate Chip Cookies. Made from scratch!

Welcome back to Sally’s Cookie Palooza! Today’s recipe continues my love affair with red velvet desserts.

Sally's Christmas Cookie Palooza

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 am hooked.

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

Sally's Baking Addiction Soft-baked Red Velvet Chocolate Chip Cookies. Made from scratch!

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.

Sally's Baking Addiction Soft-baked Red Velvet Chocolate Chip Cookies. Made from scratch!

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 is no shortcut. You can’t use a freezer, you can’t chill for less time. Tightly cover the cookie dough and chill in the refrigerator for at least one hour.

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:

How to make Red Velvet Chocolate Chip Cookies from scratch. Easy recipe at

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!

Red Velvet Chocolate Chip Cookies from scratch. Easy recipe at

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.

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.

Red Velvet Chocolate Chip 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.

18 cookies


  • 1 and 1/2 cups + 1 Tablespoon (198g) all-purpose flour (careful not to overmeasure)
  • 1/4 cup (21g) unsweetened 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 egg, at room temperature*
  • 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)


Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

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. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. 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 redder. On low speed, beat in the chocolate chips. The dough will be sticky.

Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour (and up to 4-5 days-- make sure you let the cookie dough sit out at room temperature for about 45 minutes before baking if chilling for more than 1 day.). Chilling is mandatory.

Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Scoop 1.5 Tablespoons of dough and mold 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 is 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) - that's optional and only for looks.

Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 7 days. Cookies may be frozen for up to 2 months. Cookie dough may be frozen up to 2 months - thaw overnight in the refrigerator. Cookie dough balls may be frozen up to 2 months. Bake for 1-2 extra minutes (do not thaw).

Additional Notes:

*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 September 2014: 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

If you want red velvet crinkle cookies from scratch, roll today’s homemade red velvet cookie recipe into balls – as directed in step 3. Then, roll each ball into powdered sugar before baking and bake the cookies as directed in today’s recipe. Use white chocolate or regular chocolate chips. Enjoy!


See all Sally’s Cookie Palooza recipes.

See all red velvet recipes.

Soft-baked red velvet chocolate chip cookie recipe made from scratch! Recipe at





338 Responses to “Red Velvet Chocolate Chip Cookies.”

  1. #
    Allyposted February 14, 2015 at 10:02 am

    Hi sorry another question is it a must to use both the granulated and brown sugar?
    Can I use just granulated sugar?


    • Miareplied on March 24th, 2015 at 1:31 am

      From experience, the white granulated sugar makes it crispier, and the brown makes it chewier! It’s up to you how you want the cookie texture to be like, though!


  2. #
    Riaposted February 16, 2015 at 12:53 pm

    Hey, I’ve tried your other cookies and I want to try this one today too, but I don’t have any milk! Is there any other substitute that would still give that soft texture??


  3. #
    Kristenposted February 16, 2015 at 9:12 pm

    I made these for valentine’s day. Not only did my co workers love these but most important my boyfriend did. These cookies are soft and you are right the dough is sticky lol. Great recipe and I would make these again.


  4. #
    Amandaposted February 23, 2015 at 1:24 pm

    Tried these today, but they turned out very flat. But I don’t know why. I let the dough cool in the fridge for 1 hour. What did I wrong?


  5. #
    Alexposted February 23, 2015 at 3:02 pm

    I made these to give out as valentines at work and everyone begged me to bring in more. Thanks for the great recipe!


  6. #
    vivianposted February 23, 2015 at 3:12 pm

    Made these today at the request of my future son-in-law. They are delicious, and I’m sure will be gone in no time. Mine were not as crinkled as yours, even though I did press them down while still warm, but they were still great. Thanks!


  7. #
    Ballyposted March 4, 2015 at 10:19 pm

    Hi Sally,

    It’s me again bally from Bangkok, I just made the inside out chocolate cookies and it’s amazing. The taste was super great for chocolate lover like me.

    Anyway the red velvet chocolate chip cookie is my next stop and I just want to ask the same question I did before with the inside out chocolate cookies. You said ball the dough 1 and 1/2 tablespoons I just want to know the measure in ounces please advise. Thanks so much again.


    • hazirahreplied on July 1st, 2015 at 2:34 am

      U can google it.. By typing tbsp to ounce 


  8. #
    Angelicaposted March 7, 2015 at 9:01 am

    Hi Sally,

    How did you roll the dough into balls? when i used my hands it became very sticky, so when i put it into the oven it spreads very fast.


    • Sallyreplied on March 7th, 2015 at 6:51 pm

      Angelica, your cookie dough may need to chill for just a little longer. It shouldn’t be that sticky. Perhaps 1 more hour.


    • Angelicareplied on March 7th, 2015 at 7:52 pm

      And I did put it into the fridge for quite long. i even tried to roll them into balls then put them into the fridge before baking, but I can never get that nice crisp outter layer like in your pictures. Mine keep flattening. I followed your instructions step by step but it doesnt seem to work


  9. #
    Caraposted March 8, 2015 at 10:06 pm

    Made these today.. THEY WERE AMAZING!!!!!


  10. #
    Annposted March 10, 2015 at 12:35 pm

    Hi Sally, this looks really good. Would try it for red nose day at work. I am a bit confused. 1 and 1/2 cups + 1 tablespoon (198g) all purpose flour. Could you explain this and is it all purpose flour I should you.

    Many Thanks



    • Sallyreplied on March 10th, 2015 at 8:16 pm

      Hi Ann, what I mean is 1 cup + 1/2 cup + 1 Tablespoon. So, 25 Tablespoons or 198 grams of flour.


  11. #
    Miss Bakerposted March 12, 2015 at 3:36 pm

    I baked these lovely cookies and I can just say THANKS! This recipe is awesome, everyone who tasted cookies loved them. I wanted cookies with white chocolate and it was a good change.

    – Miss Baker / Neiti Leipuri from Finland


  12. #
    Annposted March 13, 2015 at 12:57 pm

    Thank you Sally for your response. Just to let you know I won the bake off at my workplace for the red nose challenge with this recipe. Although I could not get it to be as red as yours. Th taste was awesome. It sold out too.

    Many Thanks for your help.



  13. #
    Patty Oposted March 13, 2015 at 9:52 pm

    Great cookie with the cake mix- I did white choc chips and cocoa covered almonds mixed in. Holy Cow! Pretty darn good concoction if I do say so myself. Thanks for the great base recipe!


  14. #
    Anaposted March 16, 2015 at 10:21 pm



  15. #
    Melissaposted March 23, 2015 at 1:32 pm

    Sally, I was wondering if I have to use red food colouring, or if I could do blue instead? It’s fine if I can’t, but I’m making them for my sister and her favourite color is blue!


    • Sallyreplied on March 23rd, 2015 at 2:20 pm

      blue works too!


  16. #
    Miaposted March 24, 2015 at 1:28 am

    This recipe is awesome! I made a batch last week and my friends were asking for more! <3 I have a question though! Can I use different food colors for this? Ran out of Red! I only have Violet and Blue in the kitchen right now. How much should I put? I'm worried that if I put too much, it'll turn just black.


  17. #
    Miaposted March 24, 2015 at 6:10 am

    Hello! I’m sticking the cookie dough in the freezer for a few days. How long should I thaw the cookie dough before baking? :)


  18. #
    Lisaposted March 27, 2015 at 4:26 pm

    Hello there!
    Came across this recipe. Those cookies look amazing, what I would like to know is if it is possible to bake them so they are no longer soft bake? Can I just bake them longer until they are firm all the way through?

    Keep up the amazing work and posts!
    Absolutely love it!

    Greetings from Germany – Lisa


  19. #
    Pujaposted March 29, 2015 at 3:29 am

    Can you tell me how many eggs ? Doesn’t say in the recipes


    • Charliereplied on April 3rd, 2015 at 7:07 am

      No need! 😀


  20. #
    traciposted April 4, 2015 at 7:26 pm

    Made these tonight for my son – oh my – soooo good. Thanks for the fabulous recipe! It’s a keeper.


  21. #
    Annaposted April 5, 2015 at 9:38 pm

    Hi, Sally.
    I had such a success with your chocolate chip cookies recipe that I could not wait to try this red velvet one but my cookies turned out to be flat and ugly! And they are a little too sugary and not red velvet enough!!
    I guess since I only used 1 Tbsp of red food coloring, they just looked plain dark brown, but other than that, I followed all of the steps correctly.
    I chilled my dough overnight and rolled it into balls right after I took it out of fridge since when I leave my dough out for a while, it tends to get too sticky. And I tried both ways for the other recipe and there wasn’t much of difference taste-wise or on the looks.
    I don’t know what I did wrong and I’m upset about the result :(
    Can you please help? Thank you!


    • Sallyreplied on April 6th, 2015 at 8:48 am

      Anna, did you alter anything in the recipe at all? Did you soften the butter or melt it at all to get it softened? If you changed absolutely nothing about the recipe, you can try adding another Tbsp or two of flour. You can add more food coloring and, if you’d like, reduce the sugar– though that will likely have an effect on the texture.


      • Annareplied on April 6th, 2015 at 9:09 pm

        Thank you Sally!!
        I left my butter out for 30 min and it was soft enough when I pressed it.
        I will try to add more flour perhaps!
        I will get back to you with hopefully a good news soon!
        Thanks again!

  22. #
    Tikkyposted April 11, 2015 at 12:03 pm

    Hi Sally!
    I have tried this recipe, the taste is great, but the color is not red as I wish and it’s shape is flat. Is the type of cocoa powder matter? I use dutch process cocoa powder, do I have to use natural cocoa powder instead?


  23. #
    Vsenposted April 12, 2015 at 10:43 pm

    Made these! It was a hit among kids & adults! Wanted to make them crispy so used granulated sugar instead of brown sugar.


  24. #
    Noyposted April 29, 2015 at 9:22 pm

    Hi Sally!
    I made this today and its amazingly delicious! NOT even mentioned that this is my first time attempting to bake cookie! Thanks for sharing :)
    Thanks again.


  25. #
    Rose Chuposted June 4, 2015 at 4:06 pm

    Hi Sally!
    Awesome recipe! But then again all your recipes are amazing and you make it so simple to follow with your step by step instructions, for all us novice bakers!lol. 
    I had a couple of questions regarding this recipe, I froze the cookie dough and to bake, do I need to thaw out in the fridge first or bake straight from the freezer?  
    Also, is there any other alternative you can use instead of red food colouring…you mentioned beet powder in some other recipes?

    Thanks and can’t wait for your new book!!


    • Sallyreplied on June 5th, 2015 at 6:59 am

      See recipe note for the beet powder. You do not need to thaw the cookie dough. I suggest rolling the cookie dough before freezing though.


  26. #
    Amanda Fposted June 6, 2015 at 3:57 pm

    Hi Sally,
    I made these the other day and just like a few others on here, the cookies turned out really flat. They also didn’t have much of a red velvet taste to them. I chilled the dough for two days in the fridge and after letting it sit out for 45 minutes, the dough became very sticky. After they came out of the oven there were no crinkles either. The cookies still turned out really chewy though–which I like. I followed the recipe exactly. I’m wondering what I did wrong? How can I fix this? Any suggestions??



  27. #
    Lillyposted June 16, 2015 at 4:49 pm

    Without a doubt, these have quickly become my favourite cookies! I’ve loved reading your blog and using your recipes ever since you published your Wholewheat Pancakes. It encouraged me to start my own blog – I’m still in the *very* early stages but if anyone would be able to have a look, it would mean a lot to me!


  28. #
    Sophiaposted July 3, 2015 at 2:28 pm

    So I am making these cookies today and didn’t realize that it said up to four days. I have to make them today, will that make a difference if I just let it chill and then bake them today? 


  29. #
    Schaposted July 13, 2015 at 3:22 pm

    Hi Sally! I had the same issues as some readers as well; the flattening of the dough after baking. It was a very sticky batter & I chilled for 2 hours. The cookie spread really fast and I was wondering why. I added (eye balled) about 2-3 more tablespoons heapfull of flour and they finally turned out like yours. Great tasting recipe nonetheless! Thank you for sharing!


  30. #
    Lucy @ Globe Scoffersposted July 14, 2015 at 3:50 pm

    I can’t wait to try baking these cookies, they look a real show stopper.


  31. #
    Maryposted July 29, 2015 at 9:24 am

    The ingredients list is missing the egg. Took me for a surprise when the directions said “beat in egg”.


    • Maryreplied on July 29th, 2015 at 9:26 am

      woops mistook egg at room temp for butter. my apologies!


  32. #
    Julie Mozenaposted August 19, 2015 at 2:16 am

    i found these on Pinterest. Never have I had a cookie recipe work as well as this one. They turned out exactly as they appear in the photos. And they are DELICIOUS! And the texture turned out perfectly. These will be my new go-to cookies. THANK YOU for the excellent recipe and easy to follow directions!!


  33. #
    Katieposted August 29, 2015 at 8:56 pm

    Would it be okay if I used salted butter and just not add salt to the mix?


Leave a Comment