Addictive Recipes from a Self-Taught Baker

Red Velvet Chocolate Chip Cookies

Soft-baked red velvet chocolate chip cookie recipe 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’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!

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!

The cookie dough needs to chill. 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!

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 1 Tablespoon 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!

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

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.


  • 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 milk (I use buttermilk)
  • 2 teaspoons vanilla extract
  • 1 Tablespoon 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)


  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 11-12 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.

Recipe 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.

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© 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

See all Sally’s Cookie Palooza recipes.

See all red velvet recipes.

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


  1. Sally! Help!
    I’ve been baking your recipes for almost two years. I’ve made this particular recipe a bunch of times now. Almost every time they don’t turn out correctly! The first two times or so
    I made them, they were amazing! Pillowy, soft chocolatey goodness!!
    Every since then they turn into flat pancakes! I made them again yesterday and even bought a new cocoa powder. (Hershey’s natural unsweetened) I want my pillowy cookies back! Any suggestions on what I might be doing wrong? I’m a pretty decent baker and have been trying to get these right again to no avail. Help me get my favorite cookies back!

  2. I love this recipe! Using the same recipe, how do I make larger cookies since the don’t spread much?

  3. I love this write up. I am confused however, that it seems most red velvet recipes only call for baking soda–wouldn’t it neutralize the buttermilk/vinegar, and thus the red velvet flavor?

  4. I just attempted this recipe because I thought it would be easier than the other Red Velvet cookie recipe I was following. Both recipes turned out the same. I couldn’t even get them into the oven. The dough turns out to be too sticky and so soft that I can’t even work with it. I chilled the dough over night thinking that would help. What would be some other possible errors I could be making? I really want to figure it out so I can enjoy these cookies! I know they must be delicious! Please help.

    • Hi! Normally if my cookie dough is too sticky for me to use my hands with, I just use a mini ice cream scoop or two spoons to get them onto the tray. Hope this helps!

  5. Have made this 3 times now. Simply amazing.  Everything I have made from you has been awesome!  Keep up the great work!!  

  6. Hey Sally! I really like the idea of these cookies, but purhaps adding a “Cream Cheese Frosting” on top of them – would you recommend doing this? Or you think it would be too much/ too sweet?

    Should I use your already posted Cream Cheese Frosting Recipe? Or maybe tweak it a bit so it hardens on top of the cookie? Looking forward to your recommendations! <3

  7. Hi Sally! Cannot wait to make these! I have red coloring gel at home instead of liquid food coloring. Is 1 tablespoon still appropriate or should I use less? Thanks!

    • I don’t think it matter what howmuch food coloring you use. I used gel, and mine turned out fantastic. I just used enough red to my desired color. Hope this helps.! 

      • I used a tablespoon of all-natural red food coloring; and the cookies simply look chocolate. The dough was red, though. So how do I know how much coloring to use? Thank you!

    • Hi.Sharon. I’m trying this recipe for the very first time. I mixed all ingredients by hand because I don’ t have an electric mixer. Right now the dough is in my fridge and Im leaving it there overnight then I’ll bake in the morning. I’ll let you know how they come out.

  8. Cookies were delicious! Moist and yummy. Good with a sprinkle of powdered sugar.!

  9. These look awesome, I cannot wait to give them a try in a couple days for Valentine’s Day! Thanks for the recipe.

  10. I was so excited to try these cookies but within a couple hours after baking they turned hard.  I followed the recipe to a T.  What could be the problem?  The taste was excellent.

  11. Hi Sally,
    these Cookies are awesome!!! I love the soft and chewy texture and the taste of cocoa. I just need the half of sugar and chocolate chips and they are still sweet enough. The only thing going wrong was the food coloring because my cookies look like normal chocolate chip cookies. Maybe I have to use more color next time… However, thank you so much for this super easy and great recipe!

  12. Hey sally so i made these cookies a couple times now and they are really good but they just taste like chocolate cookies they dont have the tangy-ish red velvet flavor at all…do you know how i could possibly fix that …thanks

  13. Hi Sally! Can I freeze the cookies for a couple of weeks to have them ready for my daughter birthday party? Thanks

  14. I’m making these now and realized I’ve doubled the butter and I’ve already added the dry ingredients. Is there anyway of me saving this or do I have to throw away everything? 

  15. Can i make bars with this recipe?

  16. I’ve been told I’m not too shabby around the kitchen, however I’ve always had a thing for being a terrible baker.  Let me just tell you, by following your recipe here, this is THE FIRST TIME I’ve EVER made cookies where my finishing product looked the exact same as yours pictured, and assuming yours undoubtedly tasted out of this world too, batch after batches that I’ve made were incredible alike!  
    Sally, I’ve now used many of your recipes (and now many of my friends have too), and I really wanted to say thank you. Thank you for all your trials and errors and for eventually figuring out what’s really needed for each recipe you share. I will probably only ever consider your expertise, as you really do have a knack for creating the most fabulous baking recipes I’ve ever known or seen.  Keep doing what you love, you’re shining bright. Thank you, thank you, thank you.  

  17. This looks so fresh and new! Very unique and I really like it. Definitely saving some tips from there into my recipe book! Cheers!

  18. Love this cookie recipe. I prefer to make them with white chocolate chips though. Every time I make them, I have to make an extra batch for my brother because he loves them that much!! About to make four dozen of these for a Cookie Trade. Hoping to wow everyone with them! 

    • May I asked how your Dough looked after everything mixed before chilling? Was it hard? Or somewhat soft? Just wondering if my butter was too soft. 

      • Pretty solid but slightly tackie. What was yours like? I’ve made mine with a varity of different softnesses haha. They all still come out good. 

  19. Made these today and they came out great!! I used only 1 tsp of vanilla and used red velvet emulsion instead of the food coloring. Flattened them down as soon as they came out then put the extra chips on top. I also didn’t chill the mixture just started scooping out with a cookie scoop. They were perfect!!!

  20. I just pulled these out of the oven. Used dark chocolate chips because I didn’t have enough semi-sweet, and they are heavenly!

  21. I’ve made these cookies many times and every time they are amazing, but… the last 2 times I’ve made them, they don’t turn red!!! I put the red food coloring in the wet mixture and it’s super red, but then I put the wet red mixture with the dry ingredients and it’s back to brown… they taste the same as before, but I’m so confused! What am I doing wrong?? 

  22. I’m really looking forward to making these, they look delicious but I’m confused by the measurements… I’ve never worked in cups before! It says 1/4 cup of cocoa or 21g – is this correct because later it says 1/4 cup of sugar or 50g? There’s also a measurement for 1/2 cup at 118g then 1 cup at 180g. Maybe I’m simplifying it too much but wouldn’t a cup just be double 1/2 cup? I’m so confused!

  23. I made the cookies but they went flat. I followed the recipe. I chilled the dough for over 1 hour. They taste delicious but they don’t look appetizing. The dough was too sticky. Shoud I have added more flour?

  24. Is it okay to use normal white sugar instead of brown sugar? We don’t have it right now. If I use normal sugar 3/4 cups is it okay??

  25. Hi Sally. I tried out this recipe for red velvet chocolate chip cookies and they turned out fantastically delicious! Thank you so much for sharing it. I’ll make this recipe part of my cookies repetroir.

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