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. Thank you! Thank you thank you thank you

  2. 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!

    1. Very glad to hear these cookies were a hit. 🙂 Merry Christmas Andrea!

  3. No high altitude here, I’m in Georgia 🙂 As for chilling longer, I actually chilled them longer than you stated because I was cleaning house while waiting on the chilling and lost track of time. I’m going to try making them again soon and will let you know how they turn out. By the way, I have made the Salted caramel chocolate chip cookies and they turned out fluffy and delicious the first time! I think those are my new favorite!

  4. Hi Sandy. What should I do if I don’t have milk but need these by tomorrow? Thanks

    1. Perhaps add 1 Tbsp of water. And my name is Sally. Enjoy!

  5. These cookies are ahhhhmazing! I just snuck on that came out of the oven and it was a soft chocolately delight! 😉 Found a new go-to dessert recipe! Thank you!

  6. I finally attempted these cookies again and they turned out beautifully! All fluffy and soft with the red coloring and chocolatey taste! Although I did change a few of the ingredients (I added cornstarch and used mini morsels) and made sure not only the butter but also my egg were at room temperature. Now I see what the fuss is all about with red velvet!!

    1. Very glad you gave them another go. Thanks Julie! Happy you like them.

  7. I made these beauties today! Thank you so much for sharing! I posted about them and your blog over at my blog!

    1. Your cookies look wonderful! So happy you enjoyed them and shared them on your blog, Sara.

  8. 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!

    1. Thanks Karen! I’m happy you are loving my cookie recipes and that you’re looking forward to my book. I love these red velvet cookies so much.

  9. Cate @ Chez CateyLou says:

    These cookies are so cute and festive! I’m with you – the heart shaped sprinkles warm my heart. I love your new loaf pan – great work Erin! She sounds like a good friend 🙂

  10. Cate @ Chez CateyLou says:

    ha sorry, I commented on the wrong post – whoops!

    1. lol I knew what you were referring too. 😉 Thanks Cate!

  11. Sally, these were amazing! Just made them and they are perfect! I love red velvet, but it is so easy to mess up if not done right. These cookies are read velvet heaven! Thanks for sharing 🙂

  12. Sarah Allister says:

    Hey sally! I love your blog <3 Just one question though, will adding a pack of instant vanilla pudding powder make the cookies extra soft and moist? Thanks 🙂

    1. I’ve never tried it before actually because the cookies are quite soft without it. Let me know if you do!

  13. Just finished making the Red velvet CC cookies, KILLER. They came out looking very much like Your photos. I used Ghiradelli bittersweet discs rather than the semisweet chips and they are delicious. Thanks for this recipe.

    1. Ralph, I’m glad you made these! I bet they’re great with pure bittersweet chocolate too. Thanks for reporting back!

  14. 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!

    1. I speak from experience, Pam – these red velvet cookies are fantastic with red wine! Thanks for reporting back. Happy you liked them!

  15. Saw these pinned and just have to try them. Also, wondering if they’d be good with a cream cheese icing so you make cookie sandwiches? Thoughts?

    1. That would be so good, Heather! Definitely give the cookie sandwich/cream cheese icing idea a try. If you need a good CC frosting recipe, this one is my favorite:

      1. awesome! Will do!

  16. Well, thank you very much: I baked these cookies yesterday and brought them to work. Guess what: everybody looooved the cookies and now I am expected to bring them as often as possible, no excuses… And I just might do that, because they taste fantastic! As soon as your book hits the store here in the Netherlands, I will run for it. I bet it will make me co-worker of the year!

    1. I think you deserve coworker of the year for making these cookies for everyone! Thanks Sven. Happy they were a hit.

  17. I thought I would never make another kind of cookie after your soft baked monster cookie. Made those yesterday and snickerdoodles (divine) this morning, dough chilling for these now. Treating the staff at my school while I am on maternity leave. Trying to choose three of your muffins to make too, but how to choosE. Can’t wait for these to be done! I used white chocolate chips.

    1. Sounds wonderful Deb. And I agree -those monster cookies are hard to beat! Let me know which muffins you try.

  18. These cookies are amazing! Frosted with white chocolate frosting and sprinkles for Valentine’s Day. Thank you for this recipe!

  19. Hi Sally! These look so good I couldn’t wait to try making them when I saw them. Thanks for sharing your recipes 🙂 I just have a questions. With all your recipes, do you sift the flour first? Thanks!

    1. I do not sift because I use a kitchen scale to weigh my ingredients. As long as you spoon and level your flour, there’s no need to sift in my experience! Couldn’t hurt though.

  20. Your recipe has been featured in a round up on my blog today! Come on over and check it out!

  21. Hey Sally!

    Can I make the dough a few days in advance and keep them chilling? Making them for valentines day but it would be easiest for me to get a head start even today! Thanks!

    1. You may chill the cookie dough for a day or so – that’s no problem. Not more than 3 days. Let it sit at room temperature for about 15-20 minutes before rolling into balls because it will be rock hard otherwise

  22. Just made these for a charity Valentines bake sale tomorrow. LOVE!!! Your recipe was so easy to follow – and they are DELICIOUS.

  23. 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!

  24. Hi Sally!

    I tried your recipe yesterday and my cookies didn’t turn out red either! The mixture of wet ingredients was a nice red but after adding in the dry ingredients, the dough turned into a dark brown/red color that couldn’t be rescued despite adding in more red food coloring >.< (I used slightly more than half of a 26ml bottle and didn't dare to add more else I'd have added a whole bottle of food coloring in which is a scary thought!)
    BUT ultimately they still tasted amazing and for me, taste trounces looks any day (of course if both can be achieved it'd be great :P)
    Thanks for another great recipe! 🙂

  25. Just made these for my fiancée for Valentines Day and she absolutely LOVES them! Thank you Sally! However I used a heart shaped tray to make them more romantic 🙂
    Mine didn’t come out as red as yours though and I used about 3 teaspoons of red colouring, they came out more browny red (however I did use chopped up chunks of galaxy chocolate as my fiancée loves galaxy).
    Thanks again, absolutely delicious!

  26. 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!

  27. AspiringBaker says:

    Hi Sally, I just made these and they are probably the best cookies I’ve tasted! Mine didn’t turn out as red as yours, but totally OK! I did have a couple of questions though…1. Some of my cookies turned out slightly flat and weren’t as puffy as yours. Do you think chilling the dough for a few more hours would help solve that? 2. After about 10-11 minutes of baking, and cooling, my cookies still seemed gooey in the center. Is that how it’s supposed to be? Or should I have baked it for a few more minutes to get the fluffiness? 3. Mine didnt crinkle – I’m assuming that’s because they were gooey in the center.

    Amazing taste nevertheless but since I’d like to make them again, I just want to make sure I get them looking even better! Thank you!

    1. I’m so glad you love the way they taste! 1) I would chill the dough for a couple more hours. Sometimes I even make the dough the night before and chill overnight! That always helps. 2) I would keep them in the oven for another minute, as well as looking into an oven thermometer. Sounds like your oven temperature may run a bit cool as well. 3) Yes.

  28. I just made these tonight and they are the best.
    This is a real keeper

  29. 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!

  30. Made these for my husband on Valentine’s Day and they were a hit. I even packed him a few to take to work and his colleagues loved them too! I am now baking these for the second time, albeit without the colouring. I even took a lighter lunch so i could squeeze in a couple of these guilt-free. Thanks for the recipe, am pinning this for future reference.

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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