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.

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 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!

Red Velvet Chocolate Chip Cookies from scratch. Easy recipe at sallysbakingaddiction.com

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.

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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

Ingredients:

  • 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) 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)

Directions:

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.

*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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

 

 

 

   

228 Responses to “Red Velvet Chocolate Chip Cookies.”

  1. #
    121
    meshposted September 11, 2014 at 7:09 am

    Hi Sally! :) Would you know whether this recipe could be used for convection oven?

    Reply

    • Sallyreplied on September 11th, 2014 at 7:21 am

      Yes – I would reduce oven temperature by 25 degrees and you *may* need to bake for 1 or so minute(s) less.

      Reply

  2. #
    122
    christineposted September 18, 2014 at 9:20 pm

    Hi sally i just wanna ask what is the best recipe will you suggest if i want to bake chocolate chip cookie i think you have 2 or 3 recipe for chocolate chip cookie. Thanks.

    Reply

  3. #
    123
    Danielleposted September 21, 2014 at 9:15 pm

    Do you think it would be okay to stuff this cookie base with a (frozen) cream cheese filling? I understand that you cannot say 100% if it would, because you haven’t tried it, but it would be great to know if you think the texture of the dough would work! Thank you in advance!

    Reply

    • Sallyreplied on September 22nd, 2014 at 6:15 pm

      I truly think that would work Danielle! Report back – I’d love to try something like that.

      Reply

  4. #
    124
    Oliviaposted September 22, 2014 at 12:13 pm

    These are so good! Next to the red food coloring it says you can use gel. I have the Americolor red gel color. Is that what you mean by gel?

    Reply

    • Sallyreplied on September 22nd, 2014 at 5:57 pm

      Yep, that is what I am referring to. Enjoy!

      Reply

  5. #
    125
    Maggieposted September 23, 2014 at 5:45 pm

    What’s the difference between dark and light brown sugar?

    Reply

    • Sallyreplied on September 23rd, 2014 at 5:47 pm

      Dark brown sugar contains more molasses, so it has a stronger molasses taste.

      Reply

  6. #
    126
    Elizabethposted September 26, 2014 at 1:50 pm

    Hi. I hope you can answer this. I made this cookies and I already chill it for an hour. But the dough still sticky and I can’t mold the dough into a ball. I followed exactly your recipe. Is it something wrong with my dough or maybe I need to chill it longer?

    P/s: some of the dough still in the refrigerator. :)

    Reply

    • Sallyreplied on September 26th, 2014 at 6:41 pm

      Hi Elizabeth. I would continue to chill the dough. It’s going to be a little sticky no matter what. An hour or two longer will help.

      Reply

  7. #
    127
    Claireposted October 1, 2014 at 8:40 am

    Hello! If I want to make twice the amount of cookies,is it possible for me to just double the quantity for the ingredients and follow the steps? Will doubling the amount of ingredients affect the consistency or texture?

    Reply

    • Sallyreplied on October 13th, 2014 at 9:43 am

      Hi Claire. Sorry for the delay responding, I was on vacation. Doubling this cookie recipe would be just fine.

      Reply

  8. #
    128
    Glyposted October 2, 2014 at 11:29 am

    this cookie is sooooo amazing!! Thanks for sharing this recipe, this is my first ever cookie that i made and it turned out so so good!

    Reply

  9. #
    129
    Chloéposted October 5, 2014 at 10:56 pm

    Hi Sally, I prepped the doughs for this red velvet cookie and double chocolate chip swirl cookie, they’ve been chilling for about 6 hrs, and I just realized I forgot to add milk! What should I do at this point? What will happen if I skip the milk? Please help! I should also mention I used melted butter instead of room temperature.

    Reply

    • Sallyreplied on October 12th, 2014 at 8:54 pm

      Hi Chloe, I am just seeing this question now. I was on vacation last week. The cookie doughs should be OK, but they may not spread as much with the milk addition.

      Reply

  10. #
    130
    Amalinaposted October 7, 2014 at 4:30 am

    Dear sally, mine didnt turn out red.. I followed everything but i used red powder colouring. How can i make it red, mine turn out to be dark maroon.

    Reply

    • Sallyreplied on October 12th, 2014 at 8:28 pm

      Hi Amalina! This is a simple fix. I would add enough red powder coloring until your cookie dough is the color you would like the cookies to be as I mention in the recipe instructions.

      Reply

  11. #
    131
    maggieposted October 12, 2014 at 9:40 pm

    just made this today. it is sooo gooood and so easy to make. plus its not too sweet. thank you sally. love ur blog.

    will try other cookies recipes. =)

    Reply

  12. #
    132
    Ashleyposted October 24, 2014 at 12:09 pm

    I just made a double batch of these and used yellow and red food coloring to make them orange for halloween :)

    I stuffed a few with peanut butter cups as well and they turned out PERFECTLY!

    I used a convection oven and they worked when prepared as directed, but I did keep an eye on them.

    Thanks Sally!

    Reply

    • Sallyreplied on October 24th, 2014 at 6:32 pm

      Very festive!

      Reply

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