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!

Red Velvet Chocolate Chip Cookies from scratch. Easy recipe at

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 am hooked!

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

Red Velvet Chocolate Chip Cookies from scratch. Easy recipe at

I am stoked to tell you that… (yeah, I 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. (Brown sugar is moister 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.

Red Velvet Chocolate Chip Cookies from scratch. Easy recipe at

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.

Aren’t they pretty?

Red Velvet Chocolate Chip Cookies from scratch. Easy recipe at

Red Velvet Chocolate Chip Cookies from scratch. Easy recipe at

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 tasty night ahead of us. ;)

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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 below! This cookie dough must chill for at least 1 hour.

Yield: 18 cookies

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

Total Time: 1 hour, 20 minutes


  • 1 and 1/2 cups + 1 Tablespoon (198g) all-purpose flour (careful not to overmeasure)
  • 1/4 cup (32g) 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) 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
  • 2.5 teaspoons red food coloring (liquid or gel)
  • 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. 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).

*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.

© 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

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.





199 Responses to “Red Velvet Chocolate Chip Cookies.”

  1. #
    Kaylaposted December 21, 2013 at 2:27 pm

    Hi Sally!

    Just wanna say that your cookies look amazing! I’ve always been a fan of red velvet and the looks of these lovely little things are driving me crazy. In fact I just baked my family a batch of these earlier on and they turned out soooo good. One question though, my cookies are more to the maroon(brown+red) colour compared to the bright red that you made even though I used the same amount of red colouring. Any idea what causes it to be brownish red? I used Hershey naturally unsweetened cocoa powder too:/ and I remembered having the same problem when I baked the red velvet cheesecake swirl brownies..

    Beside the dark colour that bothers me a little, they taste really really yummy. Kudos to you Sally!!


    • Sallyreplied on December 21st, 2013 at 5:10 pm

      So happy you love these cookies, Kayla! Perhaps it’s the brand of food coloring you used? I’m unsure. If you cookie dough was red, the cookies should be red. I usually make the cookie dough whatever color I want the baked cookies to be. So perhaps you need add a bit more coloring next time.


  2. #
    Carrieposted December 22, 2013 at 7:25 pm

    Amazing recipe! Thank you!

    I just tried an altered version….

    Replaced the red food coloring with Green food coloring (doubled from original recipe)
    Added a teaspoon of mint extract…..

    Viola! Mint-Chocolate chip cookies. The color turned out a dark evergreen.=)


  3. #
    Justineposted December 23, 2013 at 4:04 pm

    Would these still be just as delicious minus the food coloring? Also, would I have to compensate for the missing liquid by using extra milk? Thanks!


    • Sallyreplied on December 23rd, 2013 at 10:13 pm

      Hi Justine! You may leave out the food coloring without changing or adding anything else. The cookies will still be wonderful. Enjoy!


  4. #
    Ninaposted December 23, 2013 at 8:27 pm

    OMG I think I found my new favorite recipe from SBA!! I made these yesterday to bring to work for the holidays and I can’t express how delicious they are! I added white chocolate chips instead of dark, and the flavor reminded me of a perfect red velvet cake (one of my fave desserts)! I’ll be making another batch tomorrow for Christmas Eve…thanks Sally for another ammmmmaaaaazzzzziiinnnggg recipe!


    • Sallyreplied on December 23rd, 2013 at 10:05 pm

      Nina, I’m so glad you love these cookies! They’re wonderful with white chocolate chips, I agree. Merry Christmas!


  5. #
    reeposted December 23, 2013 at 9:16 pm

    Omgggggggggg just baked some these are so goodddd beyond words thanks you!!!! Also my kids love them!!!


  6. #
    reeposted December 23, 2013 at 9:23 pm

    Hello sally question I just made some sample cookies the are a brownish red color can I add more dye to the dough or will it affect the taste?


    • Sallyreplied on December 23rd, 2013 at 9:59 pm

      You may certainly add more food coloring, Ree. It won’t have an effect on the taste or texture.


  7. #
    morganposted December 24, 2013 at 11:37 am

    Thank you! Thank you thank you thank you


  8. #
    Andreaposted December 24, 2013 at 4:01 pm

    OMG. These are so delicious! I had to do something quick to bring for dessert for Christmas Eve dinner and these nailed it. I didn’t use as much food coloring and I used mini chips and I’m in love! Thank you for saving Christmas!


    • Sallyreplied on December 25th, 2013 at 7:06 am

      Very glad to hear these cookies were a hit. :) Merry Christmas Andrea!


  9. #
    Julie@sweetandspicymonkeyposted December 27, 2013 at 5:43 pm

    No high altitude here, I’m in Georgia :) As for chilling longer, I actually chilled them longer than you stated because I was cleaning house while waiting on the chilling and lost track of time. I’m going to try making them again soon and will let you know how they turn out. By the way, I have made the Salted caramel chocolate chip cookies and they turned out fluffy and delicious the first time! I think those are my new favorite!


  10. #
    amyposted December 27, 2013 at 8:51 pm

    Hi Sandy. What should I do if I don’t have milk but need these by tomorrow? Thanks


    • Sallyreplied on December 28th, 2013 at 3:39 pm

      Perhaps add 1 Tbsp of water. And my name is Sally. Enjoy!


  11. #
    Katieposted January 9, 2014 at 1:03 am

    These cookies are ahhhhmazing! I just snuck on that came out of the oven and it was a soft chocolately delight! ;) Found a new go-to dessert recipe! Thank you!


  12. #
    Julie@sweetandspicymonkeyposted January 14, 2014 at 1:59 pm

    I finally attempted these cookies again and they turned out beautifully! All fluffy and soft with the red coloring and chocolatey taste! Although I did change a few of the ingredients (I added cornstarch and used mini morsels) and made sure not only the butter but also my egg were at room temperature. Now I see what the fuss is all about with red velvet!!


    • Sallyreplied on January 14th, 2014 at 5:22 pm

      Very glad you gave them another go. Thanks Julie! Happy you like them.


  13. #
    Saraposted January 14, 2014 at 5:28 pm

    I made these beauties today! Thank you so much for sharing! I posted about them and your blog over at my blog!


    • Sallyreplied on January 14th, 2014 at 6:26 pm

      Your cookies look wonderful! So happy you enjoyed them and shared them on your blog, Sara.


  14. #
    Maggieposted January 17, 2014 at 11:49 pm

    Love this recipe! Came across it on tumblr today and could not resist the red velvet….

    I tried it this evening here in the Mile High City, and I have to say- I’m very pleased! I worried that they wouldn’t come out right at high altitude, but they are delightful! I didn’t change anything about the recipe and they are still moist and rich and delicious. My whole family loves them! I appreciate this thin-air-friendly red velvet cookie, and I’m definitely holding onto it.
    Thanks Sally!!


    • Sallyreplied on January 18th, 2014 at 10:50 am

      Hey Maggie! Incredibly helpful to know that these cookies are just fine at high altitude. That’s supremely helpful to some readers, for sure. I’m so happy you enjoyed them!


  15. #
    Aurelposted January 18, 2014 at 4:20 am

    Is this using 1 large egg sally? Bc i only have small eggs, and automatically if this is using large egg i need to use 2 small/medium eggs


    • Sallyreplied on January 18th, 2014 at 10:43 am

      Yes, 1 large egg.


  16. #
    Karenposted January 19, 2014 at 12:19 am

    Hi Sally. I made these cookies this evening and all I have to say is WOW! They melt in your melt and taste divine! I would rank them pretty high in my books, close to your cake batter chocolate chip recipe which is my absolute favourite. The countdown has started as I wait for your new cookbook!


    • Sallyreplied on January 19th, 2014 at 11:53 am

      Thanks Karen! I’m happy you are loving my cookie recipes and that you’re looking forward to my book. I love these red velvet cookies so much.


  17. #
    Sita Kumarposted January 19, 2014 at 4:20 pm

    Hey Sally! I really want to make these cookies but I’m vegetarian…do you know any good egg replacers? Should I just omit the egg? Should I add some water in replacement to the egg? Please help! :) Thank you so much! <3


    • Sallyreplied on January 20th, 2014 at 9:06 am

      Hi Sita. I do not recommend leaving out the egg or replacing the egg with water. Try replacing with a flax egg, which is a common egg replacer in vegan baking. Here is what I do when I nee to use a vegan flax egg:


  18. #
    Cate @ Chez CateyLouposted January 19, 2014 at 9:31 pm

    These cookies are so cute and festive! I’m with you – the heart shaped sprinkles warm my heart. I love your new loaf pan – great work Erin! She sounds like a good friend :)


  19. #
    Cate @ Chez CateyLouposted January 19, 2014 at 9:32 pm

    ha sorry, I commented on the wrong post – whoops!


    • Sallyreplied on January 20th, 2014 at 8:47 am

      lol I knew what you were referring too. ;) Thanks Cate!


  20. #
    Keylerposted January 21, 2014 at 12:04 am

    Sally, these were amazing! Just made them and they are perfect! I love red velvet, but it is so easy to mess up if not done right. These cookies are read velvet heaven! Thanks for sharing :)


    • Sallyreplied on January 21st, 2014 at 8:51 am

      Glad you made and love them Keyler! Thanks for reporting back.


  21. #
    Sarah Allisterposted January 22, 2014 at 3:43 pm

    Hey sally! I love your blog <3 Just one question though, will adding a pack of instant vanilla pudding powder make the cookies extra soft and moist? Thanks :)


    • Sallyreplied on January 22nd, 2014 at 4:00 pm

      I’ve never tried it before actually because the cookies are quite soft without it. Let me know if you do!


  22. #
    Ralph Womackposted January 26, 2014 at 4:29 pm

    Just finished making the Red velvet CC cookies, KILLER. They came out looking very much like Your photos. I used Ghiradelli bittersweet discs rather than the semisweet chips and they are delicious. Thanks for this recipe.


    • Sallyreplied on January 26th, 2014 at 5:06 pm

      Ralph, I’m glad you made these! I bet they’re great with pure bittersweet chocolate too. Thanks for reporting back!


  23. #
    Pamposted January 26, 2014 at 5:13 pm

    I made these cookies today (I needed a dessert to go with the glass of red wine I’m having this evening!) and they are absolutely divine!! So soft! Thank you for another delicious cookie recipe!


    • Sallyreplied on January 27th, 2014 at 8:57 am

      I speak from experience, Pam – these red velvet cookies are fantastic with red wine! Thanks for reporting back. Happy you liked them!


  24. #
    Heatherposted February 3, 2014 at 12:00 pm

    Saw these pinned and just have to try them. Also, wondering if they’d be good with a cream cheese icing so you make cookie sandwiches? Thoughts?


  25. #
    Svenposted February 4, 2014 at 3:02 pm

    Well, thank you very much: I baked these cookies yesterday and brought them to work. Guess what: everybody looooved the cookies and now I am expected to bring them as often as possible, no excuses… And I just might do that, because they taste fantastic! As soon as your book hits the store here in the Netherlands, I will run for it. I bet it will make me co-worker of the year!


    • Sallyreplied on February 4th, 2014 at 4:02 pm

      I think you deserve coworker of the year for making these cookies for everyone! Thanks Sven. Happy they were a hit.


  26. #
    Debposted February 6, 2014 at 2:29 pm

    I thought I would never make another kind of cookie after your soft baked monster cookie. Made those yesterday and snickerdoodles (divine) this morning, dough chilling for these now. Treating the staff at my school while I am on maternity leave. Trying to choose three of your muffins to make too, but how to choosE. Can’t wait for these to be done! I used white chocolate chips.


    • Sallyreplied on February 6th, 2014 at 2:46 pm

      Sounds wonderful Deb. And I agree -those monster cookies are hard to beat! Let me know which muffins you try.


  27. #
    texanbaker71posted February 7, 2014 at 7:23 pm

    These cookies are amazing! Frosted with white chocolate frosting and sprinkles for Valentine’s Day. Thank you for this recipe!


  28. #
    Elleposted February 9, 2014 at 6:12 pm

    Hi Sally! These look so good I couldn’t wait to try making them when I saw them. Thanks for sharing your recipes :) I just have a questions. With all your recipes, do you sift the flour first? Thanks!


    • Sallyreplied on February 9th, 2014 at 6:20 pm

      I do not sift because I use a kitchen scale to weigh my ingredients. As long as you spoon and level your flour, there’s no need to sift in my experience! Couldn’t hurt though.


  29. #
    Ganposted February 10, 2014 at 7:56 am

    Hi, I will like to ask, this recipe can make how many cookies?


    • Sallyreplied on February 10th, 2014 at 8:29 am

      18 cookies


  30. #
    Saraposted February 11, 2014 at 4:21 pm

    Your recipe has been featured in a round up on my blog today! Come on over and check it out!


  31. #
    Heatherposted February 12, 2014 at 9:29 am

    Hey Sally!

    Can I make the dough a few days in advance and keep them chilling? Making them for valentines day but it would be easiest for me to get a head start even today! Thanks!


    • Sallyreplied on February 12th, 2014 at 2:20 pm

      You may chill the cookie dough for a day or so – that’s no problem. Not more than 3 days. Let it sit at room temperature for about 15-20 minutes before rolling into balls because it will be rock hard otherwise


  32. #
    Chewyposted February 13, 2014 at 11:21 am

    I just tried this recipe today but my cookies didn’t turn out red. :( It was quite brown and I added around 3 tablespoons of red liquid food colouring. Any way to make the cookies redder? Can i skip the cocoa powder? Thanks :)


    • Sallyreplied on February 13th, 2014 at 12:51 pm

      Hi! You may skip the cocoa powder (use 1/4 cup all-purpose flour instead) but the cookies won’t taste like red velvet. I tried to make it clear in the recipe to add enough red food coloring until the dough reaches the color you’d like your cookies. Maybe add a little more.


  33. #
    ginaposted February 13, 2014 at 6:48 pm

    Just made these for a charity Valentines bake sale tomorrow. LOVE!!! Your recipe was so easy to follow – and they are DELICIOUS.


  34. #
    Margaretposted February 13, 2014 at 10:55 pm

    I made these cookies today except switching up with white chocolate chips and m&m’s and they were delicious!!!! I am so glad I tried these! Thank you so much for the recipe!


  35. #
    Alysonposted February 14, 2014 at 9:55 am

    These cookies are just perfect for Valentine’s day! I subbed 2 tbsp buttermilk for the milk called for and it’s officially a perfect southern treat!! Thanks so much for the non-cake-mix recipe!


  36. #
    Fionaposted February 14, 2014 at 11:58 am

    Hi Sally!

    I tried your recipe yesterday and my cookies didn’t turn out red either! The mixture of wet ingredients was a nice red but after adding in the dry ingredients, the dough turned into a dark brown/red color that couldn’t be rescued despite adding in more red food coloring >.< (I used slightly more than half of a 26ml bottle and didn't dare to add more else I'd have added a whole bottle of food coloring in which is a scary thought!)
    BUT ultimately they still tasted amazing and for me, taste trounces looks any day (of course if both can be achieved it'd be great :P)
    Thanks for another great recipe! :)


  37. #
    Dan Azizposted February 14, 2014 at 2:18 pm

    Just made these for my fiancée for Valentines Day and she absolutely LOVES them! Thank you Sally! However I used a heart shaped tray to make them more romantic :-)
    Mine didn’t come out as red as yours though and I used about 3 teaspoons of red colouring, they came out more browny red (however I did use chopped up chunks of galaxy chocolate as my fiancée loves galaxy).
    Thanks again, absolutely delicious!


  38. #
    Natposted February 15, 2014 at 8:05 am

    Hi Sally, I tried these cookies the other day and as Chewy posted my cookies also didn’t turn out red – and I used about 5-6 tsp of colouring! Any ideas how I can make them red but still taste of chocolate? (Otherwise they tasted fantastic by the way).


    • Sallyreplied on February 16th, 2014 at 8:24 am

      Hi Nat! I’m not sure how to adequately make them red without coloring; I’ve never tried any other sources. I’m happy you loved the way they tasted though!


  39. #
    AspiringBakerposted February 15, 2014 at 8:39 pm

    Hi Sally, I just made these and they are probably the best cookies I’ve tasted! Mine didn’t turn out as red as yours, but totally OK! I did have a couple of questions though…1. Some of my cookies turned out slightly flat and weren’t as puffy as yours. Do you think chilling the dough for a few more hours would help solve that? 2. After about 10-11 minutes of baking, and cooling, my cookies still seemed gooey in the center. Is that how it’s supposed to be? Or should I have baked it for a few more minutes to get the fluffiness? 3. Mine didnt crinkle – I’m assuming that’s because they were gooey in the center.

    Amazing taste nevertheless but since I’d like to make them again, I just want to make sure I get them looking even better! Thank you!


    • Sallyreplied on February 16th, 2014 at 8:25 am

      I’m so glad you love the way they taste! 1) I would chill the dough for a couple more hours. Sometimes I even make the dough the night before and chill overnight! That always helps. 2) I would keep them in the oven for another minute, as well as looking into an oven thermometer. Sounds like your oven temperature may run a bit cool as well. 3) Yes.


  40. #
    Danie Waltherposted February 19, 2014 at 12:14 am

    I just made these tonight and they are the best.
    This is a real keeper


  41. #
    Cassposted February 20, 2014 at 2:10 am

    Made these today. They are absolutely delicious! Thanks for the recipe. Though, they were pretty sweet so I’ll be adding a tad bit less sugar next time. They were soooo moist though and the outside was just the right amount of crispiness. Keeper!


  42. #
    Francescaposted February 20, 2014 at 8:00 am

    Made these for my husband on Valentine’s Day and they were a hit. I even packed him a few to take to work and his colleagues loved them too! I am now baking these for the second time, albeit without the colouring. I even took a lighter lunch so i could squeeze in a couple of these guilt-free. Thanks for the recipe, am pinning this for future reference.


  43. #
    Silviaposted February 21, 2014 at 11:28 am

    Sally these are amazing! I’ve just made them and they taste sooooo good!
    Thank you!


  44. #
    Teaganposted February 22, 2014 at 11:43 pm

    Found these on pinterest about two weeks ago and have made them three times since. They are so so so so so good!! Especially hot when they just come out of the oven! I’m so glad I’ve stumbled upon your blog, I’ve made a few of the recipes and they have all be delicious. Looking forward to trying more, and buying the cookbook!

    Thanks for sharing them all with us! :)


  45. #
    Christyposted February 24, 2014 at 10:39 pm

    can i mix by hand if i don’t have any sort of mixer?


    • Sallyreplied on February 25th, 2014 at 8:17 am

      You’ll work some serious arm muscles creaming butter by hand. But yes, it’s totally possible. Enjoy!


      • Christyreplied on March 5th, 2014 at 4:19 pm


  46. #
    ezposted March 3, 2014 at 4:43 am

    I just made a batch of these! I measured the ing exactly but my cookie is more on chocolate color than these pictures, did I do something wrong? Btw, It tasted so good! Always love your recipes! Is your book available in the Philippines?


    • Sallyreplied on March 3rd, 2014 at 9:20 am

      You did nothing wrong! Sometimes my cookies are darker brown, sometimes more red. Did you add enough red food coloring to dye the cookie dough to the red color you were looking for? Try adding a little more if you’d like a brighter red.


      • ezreplied on March 4th, 2014 at 10:02 pm

        I just followed the amount of red food colouring in the recipe but I tried adding more :) and it worked. You have the best cookie recipes!! Please don’t stop sharing it to us! More power!

  47. #
    Kailaposted March 18, 2014 at 1:05 am

    I did make these once already and they were delicious!! I think I ate almost the whole batch myself within the week. As other people were saying about the color, mine didn’t turn out as bright of a red either but that was fine. I didn’t have any more color to add as I used the full little squeeze thingy I had of red.

    One questioned I had though as I want to make them again. I don’t usually buy butter unless I know I’m baking and which butter to get (unsalted/salted). I do have margarine at home all the time (olive oil kind) and was wondering if I used that instead of butter if it would make a huge difference or not? I have never used margarine in baking unless specified. I just want to make them right away but can’t make it to the grocery store for a couple days. Just don’t want them to turn out terrible!


    • Sallyreplied on March 18th, 2014 at 2:51 pm

      Hi Kaila! I do not recommend using margarine. You need full fat butter – their chemical baking properties are completely different. For this recipe, you could actually use either salted or unsalted without changing anything else in the recipe. I have used both kinds and never, ever notice a difference in the saltiness/sweetness of the baked cookies.


      • Kailareplied on March 18th, 2014 at 8:39 pm

        Thanks for the reply Sally! Good to know about the margarine too. I actually did happen to make it to the grocery store today and picked up some butter. So I think I will be making these tonight! I will be adding Mint Choc Chips instead of semi-sweet, as my boyfriend won’t try them otherwise (not a sweets guy but he likes mint choc once in a while) Also I am going to try green dye instead of red just to see what they turn out like.

  48. #
    Rinadeposted March 18, 2014 at 7:29 am

    heyy sally, i wanted to ask you if i can add corn flour and an extra egg yolk to this recipe to make it thick and soft.
    thank ouuu


    • Sallyreplied on March 18th, 2014 at 2:48 pm

      I don’t suggest it – this cookie recipe is already so soft, moist, and thick! A teaspoon of cornstarch wouldn’t hurt though. They might be falling-apart-soft. Let me know if you try it.


  49. #
    Mary Lposted March 19, 2014 at 5:47 pm

    I just made these and the taste was amazing but I couldn’t get the intense red color in the pictures (just brown)!!!
    They were also pretty flat, not the cakey consistency in the picture, did I do something wrong??? I followed the recipe exactly :(


    • Sallyreplied on March 20th, 2014 at 10:54 am

      Hey Mary! I suggest chilling the cookie dough for another hour or two. It should be quite solid as you roll. This helps ensure your cookies do not spread – also, use a Silpat if you do not already. The silicone rubber grips onto the bottom of the cookie to reduce spreading. As suggested, add enough red food coloring until your cookie dough is the color you want. Thanks for trying them!


  50. #
    Mary Lposted March 19, 2014 at 9:28 pm

    I made a second batch, but this time each cookie was a bit bigger, the consistency was incredible! It was fudgy, soft and sweet! Completely fell in love with this recipe!


  51. #
    Isabellaposted April 4, 2014 at 2:43 pm

    Hi Sally,

    thanks for the recipe, there cookies look amazing. I’m making them for my friend’s brithday tomorrow and I’m really looking forward to how they’ll turn out.

    But can I ask what kind of cocoa powder you use? I live in Europe and probably use a different one since, no matter how much food dye I add, the dough stays a dark chocolate colour (I gave up after half a bottle since I was worried the cookies might last like dye if I added more).


    • Sallyreplied on April 6th, 2014 at 11:21 am

      Hi Isabella! Sorry for the delay – I’ve been away from the computer for a couple days. I use hershey’s natural cocoa powder. It’s rather light in color, actually.


      • Isabellareplied on April 6th, 2014 at 8:35 pm

        Thanks! I’ll see if I can scrounge some up then. The cookies turned out great, thanks so much again for the recipe!

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