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. ♥

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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


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!


Comments are closed.

  1. I shared this recipient on my Facebook page and a bunch of my friends were drooling and can’t wait to try these. Thanks for another great recipe. I’m making them this weekend

    1. Hi Melanie! Thanks for sharing this recipe on your Facebook! Let me know how you enjoy them!

  2. Amy at Ms. Toody Goo Shoes says:

    These are GORGEOUS! I have already pinned them, and I’m going to share them on my FB pages (blog and personal). I have never seen red velvet chocolate chip cookies…I am going to make these for sure!

    1. Thank you for sharing this recipe on your Facebook Amy! Let me know how you like them when you bake them.

  3. Chung-Ah | Damn Delicious says:

    You know I can’t resist anything involving “red velvet”, especially in cookie form! It’s hitting midnight and this is all I could think about now!

  4. Nila @ The Tough Cookie says:

    Wow Sally, these cookies look great! And red! 😉 After having tasted your Caramel Molasses Cookies I can’t wait to try these! Love the little tips on chilling time and everything too. I’m an incredibly impatient baker myself, so it’s great to be given a reason as to why you should chill the dough 😉

    By the way, which one did you prefer? The white or dark chocolate version?

    1. I like the chocolate chip version the best. 🙂 My friends did too! Aren’t those caramel molasses cookies out of this world? Totally a favorite right now.

  5. Dear Sally, THANKS for every recipe you ever shared! I wanted so say this for such a long time 🙂
    So, i tried these cookies, but they are just brown, there isnt even a hint of red, even though i used like a ton of red Food colouring 😀 but they are as delicious as expected!
    I wish you the very best for your future and merry christmas&newyear!
    Greetings (also to Kevin!) from Germany!

    1. Thanks Rebecca! I appreciate you saying hi. And I’m happy you love how they taste. The color may have to do with the cocoa powder you are using – what brand or type?

  6. Kristen Cenci says:

    Love seeing the quicker version using cake mix. When I first saw your strawberry ones. I did red velvet with white chips.

  7. Laura (Tutti Dolci) says:

    Gorgeous cookies, I love how soft they look!

  8. These look and sound amazing, yummm!


  9. 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.

    1. Kendra, I KNOW exactly what you mean – slowest hour of all time. Trust me, it’s torture! Happy you love them. Perfect breakfast food if you ask me. Chocolate is good for you…

  10. Pamela @ Brooklyn Farm Girl says:

    Sally, these are one of my favorite recipes you have posted – the color is so bold and vibrant! Thanks for sharing!

    1. Thanks Pamela – favorite recipes ever? That’s truly saying something! Thank you 🙂

  11. Sally- I love, love, love all things red velvet and was looking for a great cookie recipe! You are my hero! Can’t wait to make these! I simply love all of your recipes…every one I have made has been a hit. Your blog is my “go-to” for must have recipes. I can’t wait for your cookbook to come out! It was the #1 item on my Christmas list!

    Wishing you and your a Merry Christmas!

    1. Thanks Kelly! What a sweet comment to read. I appreciate it! Thanks for preordering my cookbook, that means a lot! Let me know how you like these red velvet cookies.

  12. Hi Sally, I tried these today as a dry run for my 2 year old sons bday but they also came out brown, despite using a lot more red colouring. Have you any tips to ensure they turn out red? Thanks.

    1. Mike, that’s concerning! Cocoa powder brand may have to do with it. I use Hershey’s unsweetened natural which isn’t too dark to begin with.

      1. Thanks for the reply. I used green & blacks cocoa powder, is that not the right stuff? Also I didn’t know vinegar was in the recipe.

      2. Oh goodness. There goes my mind – no vinegar in these cookies (I was thinking of my RV brownies) Anyway, I’m not familiar with that coo a powder, but it may just be darker than what I used. Was your cookie dough red?

      3. No probs. I thought I’d missed out a vital ingredient!
        The dough was quite dark and stayed so even though I put in about 6 teaspoons of red colouring.
        Is unsweetened cocoa powder lighter then?

  13. Going to make these for a Xmas party, how many does this recipe make?

    1. Hi Lisa, the yield is written in the recipe.

  14. i love the color of red velvet cookies. these look so yummy!

  15. These look amazing. I’m definitely making these for my coworkers.

  16. Not sure how many more cookies my baking schedule can handle….Who am I kidding, there is always room for more cookies!
    Even if these don’t get made until the new year, they will still be more than welcome in our house 🙂 Thanks Sally!

  17. Jess @ On Sugar Mountain says:

    I LOVE THE COOKIE PALOOZA! and that bonus recipe?? Genius! I love me some crinkle cookies. 😀

    1. Haha! So happy you are enjoying my cookie madness, Jess!

  18. Tina @ Tina's Chic Corner says:

    I love red velvet anything this time of the year…so festive! Your cookies always look so yummy Sally. 🙂

    1. Thanks Tina. I appreciate that!

  19. May I know the taste of your RV cookies ? cos I do bake but no chill in the fridge so it turn flat and taste like chocolate cookies..Please advise thanks

  20. Hi Sally, I was planning to baking these but I have a question first. You advised me to add 1/4 cup flour to my batter of Inside out choco chip cookies since I live in a tropical climate and the first batch came out flat. My question is, should I do the same with this recipe? 🙂 thanks!

    1. Definitely! With your humid climate, a little more structure to your cookies is always a good thing Michelle. So yes, add 1/4 cup more to this cookie dough.

  21. Wowwwwwww….yummmmmmmy…..believe me I have never tasted red velvet cake or even a red velvet cookie…but this cookie has turned out to be very good. I love ur blog n ur to the point office ppl just loved it.thank you Sally for such a gud work.

  22. I have a couple questions about this cookie:

    First, I assume there would be no problem making the cookie dough a day or so early and leaving the dough sit in the fridge for a day or so until I am ready to bake them off right? Or is there a max time limit before I should stick them in the freezer to keep until I’m ready?

    Second, would almond milk work for this recipe, or would that cause them to not work out properly? Your post said the milk was just added for moisture but it’s so hard for me to tell when non dairy milk will or won’t have a different effect lol.

    Thanks for the help 🙂

    1. Hey Jessica! Great questions. 1) You may chill the cookie dough for a day or so – that’s no problem. Let it sit at room temperature for about 15 minutes before rolling into balls because it will be rock hard otherwise. 2) Yep, almond milk would be great! I’ve used it before.

      1. Hi Sally,
        I was planning to bake these for valentines day(but its a working day 🙁 ) SO can I make the cookie dough on sunday ,freeze it for four days and one day in refrigerator.And bake these after leaving the cookie dough at room temperature on friday for 15mts? This is a crazy question with so many days and numbers but please reply else I have to postponed my VD treat to saturday:(

  23. Hi,
    Is it okay if I use salted butter instead of un-salted?

    1. Yep, that would be fine Maddie. Reduce the salt in the cookie dough to 1/8 teaspoon.

  24. 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 🙂

    1. Amazing! Thanks Marisa. So glad these were a huge success. And yes, they are very chewy!

  25. Radhika @For the Love of-Food, Travel and Fashion says:

    This is the first time I’ve seen red velvet cookies and I must say they look GORGEOUS, Sally! They look like velvet! So beautiful! How did they taste? Chocolate-ey or Vanilla-ey?
    P.S Your recipes always inspire me!

    1. Hi Radhika! They taste like red velvet – a cross between chocolate and vanilla. One reader said they taste like buttery vanilla chocolate brownies. So good!

  26. Hi Sally!

    Just wanna say that your cookies look amazing! I’ve always been a fan of red velvet and the looks of these lovely little things are driving me crazy. In fact I just baked my family a batch of these earlier on and they turned out soooo good. One question though, my cookies are more to the maroon(brown+red) colour compared to the bright red that you made even though I used the same amount of red colouring. Any idea what causes it to be brownish red? I used Hershey naturally unsweetened cocoa powder too:/ and I remembered having the same problem when I baked the red velvet cheesecake swirl brownies..

    Beside the dark colour that bothers me a little, they taste really really yummy. Kudos to you Sally!!

    1. So happy you love these cookies, Kayla! Perhaps it’s the brand of food coloring you used? I’m unsure. If you cookie dough was red, the cookies should be red. I usually make the cookie dough whatever color I want the baked cookies to be. So perhaps you need add a bit more coloring next time.

  27. Amazing recipe! Thank you!

    I just tried an altered version….

    Replaced the red food coloring with Green food coloring (doubled from original recipe)
    Added a teaspoon of mint extract…..

    Viola! Mint-Chocolate chip cookies. The color turned out a dark evergreen.=)

  28. 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!

  29. OMG I think I found my new favorite recipe from SBA!! I made these yesterday to bring to work for the holidays and I can’t express how delicious they are! I added white chocolate chips instead of dark, and the flavor reminded me of a perfect red velvet cake (one of my fave desserts)! I’ll be making another batch tomorrow for Christmas Eve…thanks Sally for another ammmmmaaaaazzzzziiinnnggg recipe!

    1. Nina, I’m so glad you love these cookies! They’re wonderful with white chocolate chips, I agree. Merry Christmas!

  30. Omgggggggggg just baked some these are so goodddd beyond words thanks you!!!! Also my kids love them!!!

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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