Red Velvet Chocolate Chip Cookies

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

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! sallysbakingaddiction.com

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! sallysbakingaddiction.com

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! 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 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! sallysbakingaddiction.com

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. ♥

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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

Soft-baked red velvet chocolate chip cookie recipe made from scratch! This cookie dough must chill for at least 1 hour.


Ingredients

  • 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 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 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)

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 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.

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. 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.
  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. Beet Powder: 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.
  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

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

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

453 Comments

  1. Sally they’re perfect! I’ve seen so many R.V. cake mix cookies and I knew when I read the title you wouldn’t go a cake mix cookie these days, but the pictures are just so perfect. That texture! And totally from scratch, and just so beautiful!

    I was never a big RV fan either until I worked hard on getting my RV cupcakes I posted about a month ago to where I wanted them to be. I wish before my trip I had made one more RV thing (I dont even know if I can get food coloring here?). I LOVE one of these right now! pinned!

    1. Thanks for pinning Averie! It was hard shooting these without them looking too bright, too brown, or too pink/purple. But I’m happy with how they turned out taste-wise. Soft, moist, slight chocolate flavor, slight vanilla flavor.

    1. “Soft and chewy with crinkle tops and lots of chocolate chips” – all 4 of my cookie must-haves these days. Thanks Taylor!

  2. OMG!!! I was just thinking about adding chocolate chips to a red velvet cookie recipe I found the other day! I added them to some cupcakes for thanksgiving and they were a big hit, especially with my nieces who are picky eaters to begin with, yes even with sweets they are pick. Lol, but than again I am too :op I can’t wait to try this recipe out, it will be with in the next week or two for sure! I just made the dough to your cake batter chocolate chips and sprinkles this morning and they are chilling in the fridge right now! We’re excited it’s our first time trying it.

    Thanks for sharing
    Dani

    1. Oh Dani, I love those cake batter chocolate chip cookies! They will certainly be a hit – happy you are chilling the dough. That’s imperative. Same with this red velvet cookie dough. Let me know if you try them!

  3. These really couldn’t get anymore beautiful!
    I was thinking about you yesterday while I was making a “mug cake.” It was not flavorful at all and I thought, “Sally could make an ordinary mug cake totally delicious.” Do you have any recipes hidden up your sleeve?

  4. Hi Sally! Do you think the coloring would turn out okay if I used green food coloring with these? I’m thinking of making them red and green for the Christmas season! I just wasn’t sure how the green food coloring would go with the cocoa powder-could turn into a mess. Thanks!! These look amazing and I can’t wait to try them!

    1. Megan, you would need a lot of green food coloring to stand up against the cocoa powder. I fear the cookies would be an unpleasant brown/green color.

  5. Sal, I have never been tempted by Red Velvet, ever. But these might have to be my first. I’m obsessing over the perfect crinkling! Happy holidays to my fave baking blogger!

    Julia

  6. My mom and I are SO skeptical about red velvet recipes because we were never fans, either. Maybe we just never tried the right recipe! I would love to bring these to a Christmas party because, well, they obviously just scream Christmas!

  7. OMG! I LIVE for Red Velvet anything! I’ve been looking for a really good Red Velvet cookie recipe for about 2 yrs now and based on the photos, I think I’ve finally found it. Guess, I’ll be making these this weekend, along with your no bake golden oreo truffles, my son requested 🙂

  8. I am dyyyyying over the crackly tops!!! That texture–you can just see from the photos that they are absolute perfection! That’s what I love about your photos, Sally. There are so many amazing photographers out there that take these beautiful artistic shots of their food, but you have no idea what it actually tastes like from the pictures. When I look at your pictures, I know what the cookies are going to feel and taste like, and it makes me want to dive in my computer screen and eat them!

    1. Thanks Ari! That means a ton to me. I wish I could be more creative and artsy with my photos, but this is the style I do know and I’m happy that people seem to like it too! I appreciate your kind words 🙂 Now go bake some red velvet cookies!

  9. I am going to try these today. I make goody bags for my kids teachers and these will be perfect. I love that the dough can be frozen so I can make a few batches in advance and bake them when needed.

  10. Ughhh…you’re making it tough on me girl!! I was going to make the red velvet cheesecake swirled brownies for a potluck tomorrow night but now you posted these?!!?? What is a girl to do! I might just have to make both! Thanks for all the extra work 😉

    P.S. obssesed R.V. girl here and I have no doubt that these will live up to my r.v. expectations! ILK how they come out!

  11. OH my gosh. I want to marry these cookies. I’ve done the cake mix cookies before because I really hate food coloring, but I really love red velvet. And I think I really need these cookies in my life. They look so perfect! 🙂

  12. Oh wow, these are so pretty! I think you found the exact right depth of red…not freaky looking, but certainly not dull! The chocolate-chip ones look great, but I just LOVE the white-chocolate-chip and powdered-sugar variety! Plus they look so Christmas-y 😀

  13. Hi Sally! I’m back:). I’m trying to get back into baking when the baby is sleeping! I’m definitely going to try these. I’m excited for the rest of your cookie recipes!

  14. Oooh, these are pretty! Love the color. I’ve never been a huge red velvet fan either but I have a feeling these cookies would win me over. Yummm! Can’t wait for the rest of the cookie palooza!

  15. If there was anyone I would trust to make a good, non-cakey red velvet cookie it would be you! And these look perfect! They look soft and and oozing with chocolate chips! My favorite! 🙂 Pinned of course!

    Oh and have fun tonight!

  16. I made these today along with a batch of the Salted Caramel Chocolate Chip cookies and they’re amazing!! I think they are now one of my favorite cookies ever!! Normally I share the first cookie with my husband so that I can get his opinion but after taking a bite, I decided it was all mine!!!! I will definitely be baking these quite often!!

    1. SO happy you tried these cookies already Jacqueline! Aren’t they fantastic? I’m so happy with them. Also – those salted caramel cookies. So good! Two great choices to make.

  17. hi Sally.. would it be possible to replace the choc chips with Christmas sprinkles instead? I’m thinking of making these as gifts 🙂

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