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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. Hi Sally! This is a gorgeous website! I have a question about beet powder. Will using beet powder for color change the taste/flavor of the cookies? Do the cookies taste like beets?

  2. Hi! I’ve been using your blog as inspiration for a school project, where I get to choose what I want to research. Needless to say, I chose to dive into baking. I saw your blog, and I completely fell in love with it. Thanks so much for the tips and recipes!

    I have one question though: When I made these, I refrigerated my dough for about 2 hours, and when I tried to shape them, they were still extremely sticky, and when I put them in the oven, they had all already flattened out, instead of staying in a round, cylinder shape. Help! I love your recipes, and I really want this one the work out and become delicious cookies. 

    Thanks so much! <3 

    1. Hi Claire- thank you for reading!

      I would refrigerate the dough for longer. Even overnight. I know it sounds like a long time, but the more solid and cold the dough– the less they will spread and flatten.

  3. Sally! Help!
    I’ve been baking your recipes for almost two years. I’ve made this particular recipe a bunch of times now. Almost every time they don’t turn out correctly! The first two times or so
    I made them, they were amazing! Pillowy, soft chocolatey goodness!!
    Every since then they turn into flat pancakes! I made them again yesterday and even bought a new cocoa powder. (Hershey’s natural unsweetened) I want my pillowy cookies back! Any suggestions on what I might be doing wrong? I’m a pretty decent baker and have been trying to get these right again to no avail. Help me get my favorite cookies back!

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

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

  6. 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! 

  7. 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!!!

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

  9. 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!

  10. These are amazing! Made them for Valentines day in a heart shaped mold. Excellent flavor. Almost brownie-like texture.

  11. I made these for Valentine’s Day and they are fantastic! I used white chips instead of chocolate. Moist and great flavor.

  12. Is there anything i can omit to make these cookies crunchy instead of soft? Prefer my cookies crunchy.

    1. You can leave them in the oven for a few minutes longer for a crunchier cookie!

  13. 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.

  14. Hi Sally! Could I use this recipe and roll them in powdered sugar to make a crinkle cookies? Thinking of some fun Valentine’s Day ideas!

  15. Made these for my husband for valentines and they are so yummy!! Thanks for the great recipe

  16. Hi Sally! I made the recipe and everyone loved it! But i wonder if you have any recipe on how i can stuff the cookie with cheese frosting… Red velvet is all about cheese frosting for me and i would love it if you could help me with that! Thanx

  17. I love this recipe! The ingredients are so simple that I was able to have all of them in my house without going out. Even in these saddening times , the delicious taste of these cookies was able to brighten up my family and I. Easily one of the best cookies I have ever had!

  18. just make these and they are amazing treats, great change up from the usual chocolate chip cookie!!!

  19. Hi Sally! Was wondering if i could use liquid food colouring for this recipe?

    1. Hi Amy, You can but liquid food colors are not as bright as gel so don’t expect as vibrant of a color. But the taste will still be the same!

  20. So yummy! Everyone is happy!
    They have a great red velvet taste.

  21. These cookies turned out beautiful and so yummy!! The whole family is hooked on them! Great recipe!

  22. Hi, I was just wondering about the nutrition facts. How many cookies per serving and how many calories?

    1. Hi Alia, I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one:

  23. Still a baby in the kitchen but I wanted to make cookies for Ma this Mother’s Day (our usual spot for cakes is closed atm, curse this quarantine). Instructions were v. easy to follow and the cookies came out delicious! Only thing everyone told me to use less of next time were the chocolate chips (not a big chocolate fan this house, unfortunately) but that’s an easy fix. Can’t wait to try another recipe!

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

  25. 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!

      1. I made these cookies as one of my red foods for our Juneteenth celebration this year and they were a HUGE HIT! I did add 1/4 teaspoon of Baking Powder because I saw in another recipe that it could be added to make the cookies a little more puffy but I’m sure I didn’t even need that addition because they were absolutely amazing overall (and I’m sure it had nothing to do with that 1/4 teaspoon, lol! I actually had to HIDE a few of the cookies from my family so I could have a few left over! I only got like 14 or 15 cookies instead on 18, so maybe the scooper I used was too large… but next time I’ll be sure to make two batches so they can last more than a day! Thank you for the amazing recipe!!!

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

    1. 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.

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