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 Sally for your response. Just to let you know I won the bake off at my workplace for the red nose challenge with this recipe. Although I could not get it to be as red as yours. Th taste was awesome. It sold out too.

    Many Thanks for your help.


  2. Great cookie with the cake mix- I did white choc chips and cocoa covered almonds mixed in. Holy Cow! Pretty darn good concoction if I do say so myself. Thanks for the great base recipe!


  4. Sally, I was wondering if I have to use red food colouring, or if I could do blue instead? It’s fine if I can’t, but I’m making them for my sister and her favourite color is blue!

    1. blue works too!

  5. This recipe is awesome! I made a batch last week and my friends were asking for more! <3 I have a question though! Can I use different food colors for this? Ran out of Red! I only have Violet and Blue in the kitchen right now. How much should I put? I'm worried that if I put too much, it'll turn just black.

  6. Hello! I’m sticking the cookie dough in the freezer for a few days. How long should I thaw the cookie dough before baking? 🙂

  7. Hello there!
    Came across this recipe. Those cookies look amazing, what I would like to know is if it is possible to bake them so they are no longer soft bake? Can I just bake them longer until they are firm all the way through?

    Keep up the amazing work and posts!
    Absolutely love it!

    Greetings from Germany – Lisa

  8. Can you tell me how many eggs ? Doesn’t say in the recipes

    1. No need! 😀

  9. Made these tonight for my son – oh my – soooo good. Thanks for the fabulous recipe! It’s a keeper.

  10. Hi, Sally.
    I had such a success with your chocolate chip cookies recipe that I could not wait to try this red velvet one but my cookies turned out to be flat and ugly! And they are a little too sugary and not red velvet enough!!
    I guess since I only used 1 Tbsp of red food coloring, they just looked plain dark brown, but other than that, I followed all of the steps correctly.
    I chilled my dough overnight and rolled it into balls right after I took it out of fridge since when I leave my dough out for a while, it tends to get too sticky. And I tried both ways for the other recipe and there wasn’t much of difference taste-wise or on the looks.
    I don’t know what I did wrong and I’m upset about the result 🙁
    Can you please help? Thank you!

    1. Anna, did you alter anything in the recipe at all? Did you soften the butter or melt it at all to get it softened? If you changed absolutely nothing about the recipe, you can try adding another Tbsp or two of flour. You can add more food coloring and, if you’d like, reduce the sugar– though that will likely have an effect on the texture.

      1. Thank you Sally!!
        I left my butter out for 30 min and it was soft enough when I pressed it.
        I will try to add more flour perhaps!
        I will get back to you with hopefully a good news soon!
        Thanks again!

  11. Hi Sally!
    I have tried this recipe, the taste is great, but the color is not red as I wish and it’s shape is flat. Is the type of cocoa powder matter? I use dutch process cocoa powder, do I have to use natural cocoa powder instead?

  12. Made these! It was a hit among kids & adults! Wanted to make them crispy so used granulated sugar instead of brown sugar.

  13. Hi Sally!
    I made this today and its amazingly delicious! NOT even mentioned that this is my first time attempting to bake cookie! Thanks for sharing 🙂
    Thanks again.

  14. Hi Sally!
    Awesome recipe! But then again all your recipes are amazing and you make it so simple to follow with your step by step instructions, for all us novice bakers!lol. 
    I had a couple of questions regarding this recipe, I froze the cookie dough and to bake, do I need to thaw out in the fridge first or bake straight from the freezer?  
    Also, is there any other alternative you can use instead of red food colouring…you mentioned beet powder in some other recipes?

    Thanks and can’t wait for your new book!!

    1. See recipe note for the beet powder. You do not need to thaw the cookie dough. I suggest rolling the cookie dough before freezing though.

  15. Hi Sally,
    I made these the other day and just like a few others on here, the cookies turned out really flat. They also didn’t have much of a red velvet taste to them. I chilled the dough for two days in the fridge and after letting it sit out for 45 minutes, the dough became very sticky. After they came out of the oven there were no crinkles either. The cookies still turned out really chewy though–which I like. I followed the recipe exactly. I’m wondering what I did wrong? How can I fix this? Any suggestions??


  16. Without a doubt, these have quickly become my favourite cookies! I’ve loved reading your blog and using your recipes ever since you published your Wholewheat Pancakes. It encouraged me to start my own blog – I’m still in the *very* early stages but if anyone would be able to have a look, it would mean a lot to me!

  17. So I am making these cookies today and didn’t realize that it said up to four days. I have to make them today, will that make a difference if I just let it chill and then bake them today? 

  18. Hi Sally! I had the same issues as some readers as well; the flattening of the dough after baking. It was a very sticky batter & I chilled for 2 hours. The cookie spread really fast and I was wondering why. I added (eye balled) about 2-3 more tablespoons heapfull of flour and they finally turned out like yours. Great tasting recipe nonetheless! Thank you for sharing!

  19. Lucy @ Globe Scoffers says:

    I can’t wait to try baking these cookies, they look a real show stopper.

  20. The ingredients list is missing the egg. Took me for a surprise when the directions said “beat in egg”.

    1. woops mistook egg at room temp for butter. my apologies!

  21. Julie Mozena says:

    i found these on Pinterest. Never have I had a cookie recipe work as well as this one. They turned out exactly as they appear in the photos. And they are DELICIOUS! And the texture turned out perfectly. These will be my new go-to cookies. THANK YOU for the excellent recipe and easy to follow directions!!

  22. Would it be okay if I used salted butter and just not add salt to the mix?

  23. Hi Sally! 

    I want to be able to make these cookies so bad but I’ve tried 3 times now. On all 3 occasions my cookies come out the oven very very thin and flat even though I roll the balls as instructed. I follow all the instructions , they just never come out thick and gooey inside but instead thin. Can you help please?

    1. Hi Anna! Did you alter anything in the recipe at all? Did you soften the butter or melt it at all to get it softened? If you changed absolutely nothing about the recipe, you can try adding another 2-3 Tbsp of flour to help reduce spread.

  24. I loved this recipe! It turned out great and I loved how moist they were! A huge hit among my friends and family members! 🙂 

  25. Can the recipe be doubled?

    1. Of course, you can double any recipe. 

  26. Hi Sally,

    I tried the recipe today but it didn’t turn out as in the pictures. The dough was too sticky to roll into balls. I added more flour but it was still sticky… Also, it was not red although I used ALL the red coloring bottle. Any suggestions?! Thanks!!

  27. These cookies were a hit at my work and home!. I didn’t chill them for long and used s cookie dough scoop and got 2 dozen cookies from this recipe. I will definitely make it again!

  28. This recipe is spot-on. They taste EXACTLY how I imagined they would, maybe even better. I was nervous to try them out because of how inconsistent each commenter’s results were, but I’m so glad that I did. I chilled them for one hour and softened my butter in the microwave. I also made the cookies smaller than suggested, so I had more. Thanks so much for posting. This is my new favorite cookie recipe!

  29. Hello Sally! I love your blog!I made some of your cookies recipes and it turned out great! I was wondering, can I use salted butter and not add any salt in the batter? cause that is what i have at home now 😀 I would like to know your thoughts about it 😀 The other time I used unsalted butter.. so i would like to know if it works using salted butter 😀

  30. Can the dough be frozen!

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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