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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. Skip the chocolate chips and give them a dunk in melted chocolate (or not!) like we do with White Chocolate Red Velvet Cookies. 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: 20 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


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


  • 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)


  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.


  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

Reader Questions and Reviews

  1. I made these cookies last night and OOOMMMGGGGG. Waiting for the dough to chill for an hour was difficult, it was the slowest hour of my day! I ate 2 for breakfast today, 2 with lunch and I am about to have at least 2 more after dinner. Seriously, thank you for this recipe!!! To die.

  2. These cookies were absolutely delicious! They are so chewy, almost brownie-like. Made them for a holiday party at work and everyone was obsessed with them! Had to print out the recipe for at least 5 people. Thanks for another great recipe 🙂

  3. 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!

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

  4. 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!

  5. 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!

  6. 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!

  7. 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!

  8. 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).

    1. 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!

  9. 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!

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

  10. Hi Sally! I made these delicious cookies last week, and my boyfriend and I absolutely LOVED THEM. One question though..I followed the directions exactly, but even with double the food colouring my cookies still came out brown. Any tips? Thanks!

    1. Hey Becky! Which cocoa are you using and which brand red food coloring are you using? I would add the food coloring to the dough until the dough is the color you want your cookies to me.

  11. Hi! These absolutely look amazing. Unfortunately I tried making them and they spread A LOT, almost like it was a brownie batter. I followed the recipe exactly, they only difference was I used gluten free flour. Do you think that could be the reason they turned out this way? Thanks!

    1. I do not recommend gluten free flours for my cookie recipes. Also, try chilling for an extra hour or two – that always helps.

  12. I just made these for a bake sale and they are AMAZING! Thanks for a great recipe 🙂

  13. I have been searching for a cookie recipe for a long time and thank god I have finally found one! This is the exact texture I love – soft & thick and full of yumminess! Thank you so much. They went gone in minutes! The colors are so pretty! Next time I will try without the color and bit less sugar or choc chip.

  14. 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.

    1. 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.

  15. These turned out great! I substituted regular chocolate chips with white chocolate. We loved the gooey consistency of slightly under baking them. This is definitely going in my cookie rotation.

  16. Hi sally, i’ve made this cookies about 4 times and although they are delicious they dont look nothing like the pictures above , when rollong the dough it sticks alot to my hands and the balls end up having like a lot of peeks and I see that yours are really neat , also my cookies dont end chunky then end up flat , what could be going wrong? I chill the dough for like about half a day.

    I hope you can answer 😉

    1. Hi Cristina, it sounds like your dough is a little too wet which is causing the sticking and the flat appearance. I suggest adding 2-3 Tablespoons of flour to the cookie dough. This should help! Don’t forget to chill the cookie dough too.

  17. Hi Sally,

    How did you roll the dough into balls? when i used my hands it became very sticky, so when i put it into the oven it spreads very fast.

    1. Angelica, your cookie dough may need to chill for just a little longer. It shouldn’t be that sticky. Perhaps 1 more hour.

  18. Sally, I was wondering if I have to use red food colouring, or if I could do blue instead? It’s fine if I can’t, but I’m making them for my sister and her favourite color is blue!

  19. Hi, Sally.
    I had such a success with your chocolate chip cookies recipe that I could not wait to try this red velvet one but my cookies turned out to be flat and ugly! And they are a little too sugary and not red velvet enough!!
    I guess since I only used 1 Tbsp of red food coloring, they just looked plain dark brown, but other than that, I followed all of the steps correctly.
    I chilled my dough overnight and rolled it into balls right after I took it out of fridge since when I leave my dough out for a while, it tends to get too sticky. And I tried both ways for the other recipe and there wasn’t much of difference taste-wise or on the looks.
    I don’t know what I did wrong and I’m upset about the result 🙁
    Can you please help? Thank you!

    1. Anna, did you alter anything in the recipe at all? Did you soften the butter or melt it at all to get it softened? If you changed absolutely nothing about the recipe, you can try adding another Tbsp or two of flour. You can add more food coloring and, if you’d like, reduce the sugar– though that will likely have an effect on the texture.

  20. Hi Sally,
    I made these the other day and just like a few others on here, the cookies turned out really flat. They also didn’t have much of a red velvet taste to them. I chilled the dough for two days in the fridge and after letting it sit out for 45 minutes, the dough became very sticky. After they came out of the oven there were no crinkles either. The cookies still turned out really chewy though–which I like. I followed the recipe exactly. I’m wondering what I did wrong? How can I fix this? Any suggestions??


  21. Hi Sally! 

    I want to be able to make these cookies so bad but I’ve tried 3 times now. On all 3 occasions my cookies come out the oven very very thin and flat even though I roll the balls as instructed. I follow all the instructions , they just never come out thick and gooey inside but instead thin. Can you help please?

    1. Hi Anna! Did you alter anything in the recipe at all? Did you soften the butter or melt it at all to get it softened? If you changed absolutely nothing about the recipe, you can try adding another 2-3 Tbsp of flour to help reduce spread.

  22. I loved this recipe! It turned out great and I loved how moist they were! A huge hit among my friends and family members! 🙂 

  23. These cookies were a hit at my work and home!. I didn’t chill them for long and used s cookie dough scoop and got 2 dozen cookies from this recipe. I will definitely make it again!

  24. This recipe is spot-on. They taste EXACTLY how I imagined they would, maybe even better. I was nervous to try them out because of how inconsistent each commenter’s results were, but I’m so glad that I did. I chilled them for one hour and softened my butter in the microwave. I also made the cookies smaller than suggested, so I had more. Thanks so much for posting. This is my new favorite cookie recipe!

  25. Hey Sally! You hit this one out the park. I baked these last night for my coworkers and everyone went crazy over them. There’s something special about red-velvet and it’s always been my favorite.

    I chilled my dough for 2 hours and then I used my medium sized cookie scoop to bake them. I also didn’t press them down (only because I forgot!) yet they turned out perfect with that slightly chewy but cake-like texture. This one is going in my repertoire for sure! I am so excited about my holiday baking this year because of your recipes! I just started a food blog recently and still no clue what I’m doing or how to take decent pics, check it out if you ever have a min to kill. Great recipe!

  26. HI, Sally! THANK YOU THANK YOU THANK YOU! I have been looking for a red velvet cookie recipe that does not use box cake mix for months on end now! I should have known to just visit your blog first rather than try to search the plethora of other recipes on the internet. You are always my go-to when I need a good recipe that I can count on and don’t have the time to create it myself. All of the recipes that I have used from you have always turned out fantastic and I am so appreciative of that. I cannot wait to try this recipe thanks again

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