Red Velvet Chocolate Chip Cookies

stack of red velvet chocolate chip cookies with a bite taken from the top cookie

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

red velvet chocolate chip cookies

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.

stack of red velvet chocolate chip cookies

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:

red velvet chocolate chip cookie dough balls on a baking mat

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.

red velvet chocolate chip cookies

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stack of red velvet chocolate chip cookies with a bite taken from the top cookie

Red Velvet Chocolate Chip Cookies

  • Author: Sally
  • Prep Time: 1 hour, 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour, 45 minutes
  • Yield: 18 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

These are soft-baked red velvet chocolate chip cookie recipe made from scratch.


Ingredients

  • 1 and 1/2 cups + 1 Tablespoon (196g) 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 or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature*
  • 1 Tablespoon milk (I use buttermilk)
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon gel red food coloring (or alternative)*
  • 1 cup (180g) semi-sweet chocolate chips (plus a few extra for after baking)

Instructions

  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 and chill the dough in the refrigerator for at least 2 hours (and up to 3 days). If chilling for longer than a few hours, allow dough to sit at room temperature for at least 15 minutes before rolling and baking because the dough will be quite hard.
  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 13 minutes. The cookies may have only spread slightly, that’s ok. Simply press down on the warm cookies to slightly flatten, which helps form crinkles. If desired for looks, stick a few chocolate chips into the tops of the warm cookies.
  6. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  1. Make Ahead & Freezing Instructions: 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. (See step 3.) 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.
  2. Egg: 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.
  3. Red Coloring: 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. You can also use liquid food coloring, but you need quite a bit more of it. Use closer to 1 Tablespoon. I use and recommend gel food coloring.
  4. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: red velvet chocolate chip cookies, red velvet cookies

469 Comments

  1. Can I do this recepie with just normal softened butter instead of unsalted.

    1. Yes, you can try it and omit the 1/4 tsp added salt.

  2. Karen Wilton says:

    Hi Sally,
    I am making these Red Velvet cookies for my niece to celebrate July 4th. She comes from Iowa.
    In the recipe you have put Baking soda. Here in the UK we have Baking Powder and Bicarbonate of Soda. Could you tell me which one of these are the correct product to use please?
    Many thanks
    Karen from Somerset in England.

    1. Hi Karen, Bicarbonate of Soda is the same thing as baking soda. I hope your niece loves the cookies!

    2. Aaliyah Cooley says:

      I made these cookies last week and they were amazing.

  3. Rebecca Franklin says:

    Hi Sally.. would u be able to help me out with an alternative for egg? I would like to make it egg free.

    1. Hilari @ Sally's Baking Addiction says:

      Hi Rebecca, we haven’t tested egg replacements for this recipe. Here are all of our egg free baking recipes if you’re interested. It’s limited since we aren’t specialized in egg free baking.

    2. you can sub with flax seed meal. One tablespoon per egg.

  4. Absolute perfection. Soft, thick, rich cookies.

  5. Can I use margarine instead of butter for this recipe

    1. Stephanie @ Sally's Baking Addiction says:

      We highly recommend sticking to real butter for baking.

  6. It turned out to be very salty. I don’t know what happened. Is it from the coloring i used powdered instead of gel or from the 1/4 tsp himalayan salt instead of the normal iodized salt.

  7. Actually the best cookies I’ve ever made.
    I think I added a little too much milk but hey, they were so good.

  8. Hello
    Can I make them crincle cookies any tips

  9. Jane Lundquist says:

    can you use red velvet baking emulsion? if so, how much?

    1. Trina @ Sally's Baking Addiction says:

      Hi Jane, We haven’t tested it so can’t say exactly how much you will need, but it should work just fine!

  10. Cookies are delicious. But we used beet powder and didn’t get the red colour as hoped. Does it make a difference if we used dark or yellow brown sugar? Or maybe stick to food colouring? Thanks!

    1. Trina @ Sally's Baking Addiction says:

      Hi Lianne! We don’t have much experience, but it is more difficult to get a true red without food coloring. Maybe you could try some of each? Granulated sugar is best for this recipe as well – a darker color will make the cookies more brown.

  11. I love this recipe Sally! I love all your recipes. Quick question, have you ever added espresso powder to it? If so how much do you suggest

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Rontez, We haven’t tried it in these cookies but you certainly can. We love adding it to chocolate cookies like these brownie cookies! If you try it here, start with half of a teaspoon and adjust according to your taste. Enjoy!

  12. Mine didnt turn out red no matter how much food colouring I added

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