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

  • 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


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


  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.


  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

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


  1. 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?

  2. 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.

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

  4. 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

  5. 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!

    1. 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.! 

      1. 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!

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

  7. 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.

  8. 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!

  9. 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

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

  11. 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? 

  12. 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.  

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

  14. 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! 

    1. 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. 

      1. 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. 

  15. 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!!!

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

  17. I made these today and they are SO good!!! I’ve never made red velvet cookies but they’ve been on my baking-bucket list for a while now… they turned out amazing! So light and fluffy, and they didn’t take that much time! I will be definitely be baking these again soon!

  18. Hi Sally I made red velvet cookies today they are so soft and gooey and looks pretty thanks for sharing your recipe

  19. I’ve been doing this for 3 years and it’s always a hit! They’re the best cookies I’ve ever made! But i think there are corrections that have to done in the recipe such as the gram equivalent cups of the ingredient…. (1/4 cup is not 21g)

    Nevertheless, I’ll always love making these cookies because they’re simply the BEST!!!!

  20. Hi Sally, I was wondering how many days would these cookies last? I was looking at keeping them for a longer duration. Should I omit the milk for that? What do you suggest?

  21. These are awesome! I made these over the Thanksgiving weekend for my family and they were a total hit. I had several requests for a repeat……….which I will do. However……next time I’m going to hide some away for just me. lol. Thanks for sharing these great cookies.

  22. OMG Sally, these are absolutely delicious. My yield was ~28cookies since i baked in smaller sizes. I chilled the dough for three days,since i have been reading about the 0-24-48hrs chilled dough difference. Am not sure if it’s the longer chilling or the recipe as is…. it’s mouth watering delicious.
    I made a change though, used half ap and half ww flour. And didn’t use any colour. It would be great if you can share the recipe of beet powder once.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally