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. Cheryl Rempel on 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!!❤️❤️

  2. Therese on 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!

  3. Marie on 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?

    • Sally on February 24, 2016 at 7:22 am

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

  4. Lara on 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 🙂 

  5. Claire on 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 

    • Sally on May 1, 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.

  6. Beth on 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

    • Beth on May 3, 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! 

      • Sally on May 4, 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!

      • Beth on May 4, 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?

  7. Rachel on 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!

  8. Valerie on 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.

  9. Emily on 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!

  10. Anne on 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

    • Perla on December 2, 2016 at 10:19 pm

      I’ m thinking of adding some baking powder, I’ll bake’em tomorrow

  11. Bashirah on July 1, 2016 at 12:30 am

    Turned out great! very yummy! However, I had one problem. Though i put in more than 2.5 tbsp of food colouring, my cookies turned out brown after baking 🙁 dun really look red velvet. But the taste is of course nothing short of amazing!

  12. H on July 3, 2016 at 11:12 am

    Hi Sally, I’m dying to try these out, but I can’t get hold of all purpose flour.
    I can either use plain flour or self raising flour. 
    What would be best? I’m itching to make them right now. 

    • Anna P. on July 22, 2016 at 8:21 am

      Plain flour is the same as all purpose flour. Don’t use self-raising flour. Hope this helps

  13. bhanushree on July 17, 2016 at 6:23 pm

    Hi Sally,

    Just made your super chewy chocolate chip cookies that has one extra yolk in it. It turned out to be amazing. One question to this red velvet recipe – won’t it be too sweet? As in the earlier recipe we used the same amount of sugar for 2 and a half cups of flour. This recipe says 1 and a half cups + 1 tbsp. Would it be sweeter than the earlier one?

  14. jazzfrost on July 30, 2016 at 5:21 am

    Hi Sally, I will try to do this cookie recipe soon. But, can I use buttermilk instead of just regular milk so that it will have a slightly tangy punch just like in a red velvet cake. Will it affect the taste or the consistency of the dough? Thank you.

  15. Beth on August 4, 2016 at 10:42 am

    Can I substitute almond milk in for these?

  16. Muthiah on August 14, 2016 at 7:35 am

    Just tried this. They came out incredible! Kids and Wife loved it to bits. Thanks a lot for this wonderful recipe. Just wondering if there can be an alternate, natural red colouring substituted instead of the commercial one. 

  17. Elena on August 29, 2016 at 6:11 pm

    Amazing recipe!!
    is it possible to use other food colourings? e.g blue instead of red?

  18. Sandy on September 4, 2016 at 12:56 am

    I followed the exact recipe plus added 2-3 tbsp more flour as suggested but the dough was all sticky and runny nothing like your pics and then once it was baked the bottoms were burnt! Can’t understand why because it was in the fridge over night as well. Thoroughly disappointed

  19. Jessica Day on October 2, 2016 at 10:58 am

    Hi Sally! I’ve tried this recipe and my friends loved it! The dough was really sticky even after chilling it for 1 hr. is it okay if I add a little more flour? BTW, your recipes are the best!

  20. S. Geoffrey on October 7, 2016 at 10:46 pm

    Hello, have you ever used buttermilk in this recipe ?

  21. Júlia on November 1, 2016 at 1:56 pm

    You´re amazing! Im a huge fan from Brazil!

  22. Melinda on November 3, 2016 at 12:46 am

    hi sally,
    im just wondering if i can make these red velvet  cookies into BARS instead? If, yes what size pan can i use and do i have to make changes? thanks in advance

  23. Athena on November 19, 2016 at 6:19 pm

    Hi Sally! I simply love your recipes! I always make your blueberry swirl cheesecake.
    Just wondering, have you tried making these with cheesecake/cream cheese filling? If yes, what is the recipe for the filling? If not, do you think the normal proportion for creamcheese/icing sugar/vanilla extract will do without affecting the taste of your cookies? I want to make these cookies with a suprise filling for Christmas gatherings.

    • Sally on November 21, 2016 at 12:23 pm

      Hi Athena, that sounds delicious. I’m sorry but I’m unsure how that would work and would hate to give you a suggestion and have it ruin your cookies! I quickly looked up cream cheese stuffed cookies and found these. Maybe try that filling?

      • Athena on November 23, 2016 at 1:22 am

        Hi Sally! Thank you for the suggestion. I will try the filling. Maybe I will try to make 2 batches, one with and one without filling just to be safe. ^_^ Hope both turns out great!

  24. Aisha on November 27, 2016 at 5:08 pm

    Made these today and they were perfect

  25. Mehndi on December 3, 2016 at 9:03 pm

    OMGoodness! They look

  26. Kirsty on December 7, 2016 at 6:21 pm

    Hello! Thank you for this recipe 🙂

    Am I able to just eliminate the red coloring all together?
    I don’t want to use food coloring, but I don’t have beet powder.

  27. Amrita on December 9, 2016 at 11:22 pm

    Hi Sally
    I tried baking in my convection oven…and the cookies came out burnt….the dough looks just like the picture you have put up..but my cookies arent coming out well…..what is the difference i have to make while using a convection oven? P.S. this is my first baking experiment

  28. Katie on December 10, 2016 at 8:05 pm

    I’ve had success with many of your cookie recipes but this particular one left me quite flustered! My c0okie dough was much too sticky to handle, even after several hours of chilling. I noticed the ingredients call for 1.5 tablespoons of red food coloring. However, in your commentary you stated that you used 2.5 teaspoons. I’m a little confused… Please help!

    • Sally on December 12, 2016 at 12:07 pm

      Hi Katie! Sorry about the confusion. I checked my recipe notes and I typically add about 1 Tablespoon of coloring.

  29. Judy on December 11, 2016 at 4:34 pm

    Loved the flavor of these cookies, however our dough was sticky and the cookies spread, even after chilling the dough. I will try chilling, forming balls and freezing before baking next time. I really want this recipe to work, as it tastes so good!!

  30. Annie on December 14, 2016 at 12:33 am

    Hi Sally! I am new to baking, your site is so easy to follow! Made these cookies tonight, addictively yummy! For the holidays I want to pair these with green cookies. Do you think this recipe works if I replace the cocoa powder with matcha powder, omit the red food coloring and keep everything else in exact measure? Matcha is more bitter do you think I will need more sugar to balance it out or to bring out the matcha flavor more?



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