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!


  1. Hey Sally! You hit this one out the park. I baked these last night for my coworkers and everyone went crazy over them. There’s something special about red-velvet and it’s always been my favorite.

    I chilled my dough for 2 hours and then I used my medium sized cookie scoop to bake them. I also didn’t press them down (only because I forgot!) yet they turned out perfect with that slightly chewy but cake-like texture. This one is going in my repertoire for sure! I am so excited about my holiday baking this year because of your recipes! I just started a food blog recently and still no clue what I’m doing or how to take decent pics, check it out if you ever have a min to kill. Great recipe!

  2. Hi Sally,

    thank you for the wonderful recipe! I looked long for a good recipe for soft cookies and this was perfect! However I had the same problem as other readers – the cacao made the dough so dark that I could have added a ton of red food color, it would not have “brightened” the brown. So my cookies were brown with a hue of dark red. 🙂
    But it did not matter much as they were so tasty! 😉 Next time I will try out to reduce the cacao just to see if the cookies are redder than. By the way, thank you so much for adding also the gram-measures and not only the cup-measures as for me being German I am much more used to gram measures and am always a bit uncertain with cup measures. Lots of greetings from Berlin, Christina

  3. These are amazing! I didn’t squash them down and left them as the glorious/mountainous/gooey treats they are.

  4. HI, Sally! THANK YOU THANK YOU THANK YOU! I have been looking for a red velvet cookie recipe that does not use box cake mix for months on end now! I should have known to just visit your blog first rather than try to search the plethora of other recipes on the internet. You are always my go-to when I need a good recipe that I can count on and don’t have the time to create it myself. All of the recipes that I have used from you have always turned out fantastic and I am so appreciative of that. I cannot wait to try this recipe thanks again

  5. I’ve made the red velvet cookies for the first time today… Just waiting on the batter to chill, I noticed you said that beet powder can be used as a substitute for the food coloring, where would I most likely find it? 

  6. Tricia McKenna says:

    Made these cookies tonight,  doubled the recipe,  chilled for one hour.  The dough is s little sticky to work with,  but it was worth the mess.  They turned out exactly like the picture and they are delish!  Definitely a cookie keeper.  Sprinkle with a little powdered sugar for an extra bonus.  

  7. Cookies turned out great! They taste great, but weren’t as red as I would’ve liked even though I used the required amount of food coloring.  Maybe next time I’ll try the beet powder.  Wanted to let you know I also included your recipe in my post today on my site called, “Christmas Cookies Inspired by My Danube River Cruise” here:


  8. I just made these cookies for a cookie exchange and they turned out Amazing.   I followed the recipe to the letter.  Everyone wanted the recipe.   Going to try the Chocolate Chip Cookie recipe For Christmas and hoping for the same results. Thanks so much.

  9. I made red velvet cookies with my boyfriend for the first time using this recipe. I used white chocolate chips instead but they came out very well. They are tasteful and moist. I will definitely be making them again. Thanks for the great recipe!

  10. Rocki Bessone says:

    Hello Sally,

    I make a Red Velvet Peppermint Cupcake & Red Velvet Peppermint Cake Pops. Would you recommend a 1 to 1 exchange of peppermint extract for vanilla?

    1. That will be a lot of peppermint flavor. Maybe half vanilla, half peppermint.

  11. Rocki Bessone says:

    I’ll try that and let you.  Thank you. 

  12. What kind of milk do you suggest using? Whole, low-fat or non-fat?

    1. +Stef I used whole milk and it worked great! However when I tried them again with 2% milk they were not rising. They turned into a thin sheet of cookie layer. They were great for decoration on my cake that I recently made. They are great either way but I would recommend whole milk.  

  13. I made these today to surprise my son when he came home from school and they are officially our favourite cookie ever.  I read many of the reviews and was worried that my cookies may turn out like a big melted mess on the cookie sheet.  I followed your instructions to a tee, made sure my egg was at room temperature and refrigerated the dough for 2 hours (I wanted to make sure it was nice and firm), I also had no trouble with the colour.  When they came out they looked just like the picture.  Thank you so much for a fantastic recipe.

  14. Love these! I used coconut oil instead of butter and didn’t have to freeze them! That along with coconut sugar instead of granulated sugar made them a little less sweet but a whole lot healthier 🙂

  15. I just made these. Yummy!! I skipped the chilling part. I made the dough with cold butter and eggs. They came out perfect!! Thanks for the recipe.

  16. Can I use salted butter??

  17. Hi! I made these cookies today as an early valentine’s day present for my boyfriend. He loves red velvet anything, me not so much, but I thought I would give these a try! They turned out better than I expected! They look exactly like the pictures even though I did not put the optional chocolate chips on top. I also used dark chocolate chips instead and wow was that a great idea! I followed the recipe to a “t” and even put out my butter and egg ahead of time which I never do! I am so glad I did though I am sure the recipe would not have turned out so great! I think I may have a new found love for red velvet. 

    These cookies are crunchy on the outside yet soft on the inside and have a great chocolatey flavor!

    Thanks again for this recipe!

  18. Another fantastic recipe!  Made these yesterday to take to a Valentine’s themed wine tasting and they were a huge hit!  They were moist, chocolatey and delicious!  Thank you, Sally, for sharing all of these fantastic recipes!  Happy Valentine’s Day!

  19. Just made these cookies for Valentine’s Day dessert with my family and they turned out perfectly! I used white chocolate chips (I like the contrast), and did add 2 T more flour after reading comments. One thing I noticed is I really had to cream the butter/sugar mixture longer than normal. At first it was gritty and runny, but a couple extra minutes it came together nicely. Maybe that’s the issue people are having? Chilled the dough overnight, did not squish after baking.  Thick, soft cookies. Look and smell amazing!!❤️❤️

  20. Sally – This is the first recipe I tried from your blog and I have to say it was delicious.  I’m so glad to find you and will have to start baking more of your recipes.  I love red velvet desserts – it is my new obsession!  I used 1 tablespoon of liquid red food coloring and it was great.  I definitely will look for beet powder like you suggested the next time I try them – sounds interesting.  Thanks for such a great baking blog – can’t wait to try another recipe!

  21. 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?

    1. Oh gosh, not at all! No beet cookies! You can’t taste it.

  22. Hi Sally! I’ve never been much of a red velvet person, but my 3 year old daughter saw the picture of these and wanted to bake them.  Needless to say, I’m a fan now! So easy and so delicious.  The hardest part was waiting the hour before we could bake them. Torture!  Thanks for the great recipe 🙂 

  23. 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.

  24. Attempted these cookies today. They spread a lot (definitely didn’t need to press them down at the end – they were pretty much already flat), were very undercooked, and were nearly black in colour… trying to figure out why! It may have been a few things…
    a) this was the first time I used American cup measurements and I potentially used too much cocoa powder. I was using the ‘spoon and level’ technique for the cocoa powder but noticed there were a lot of gaps so I put a bit more in – was I supposed to sift the cocoa powder into the cup to measure it? Or just accept the gaps? I followed the ‘spoon and level’ technique for the flour and didn’t sift it so that should have been right. I did sift all the dry ingredients together when they were measured though, before whisking.
    b) I didn’t have any large baking trays so they spread into each other – they didn’t even spread as much as they could have done!
    c) I used dark brown sugar as the recipe suggested I could do, but maybe this alters the colour? Maybe this along with too much cocoa powder made them black? But they were very underdone so surely there was too much liquid rather than too much dry ingredients?! …
    d) … perhaps it was underdone because I added more red food colouring in an attempt to make it red, but that shouldn’t have affected the liquid too much as the recipe says you can add more.
    e) the butter is difficult and messy to put in the cup to measure – is there a trick to do this? Maybe this was measured wrong too.
    f) The recipe says ‘packed’ brown sugar – I assume this means pressed into the measuring cup to fit as much in as possible?
    g) I chilled it for over an hour but they were still rather sticky and difficult to roll into balls once my hands started warming up. I ended up having to keep washing my hands and running them under a cold tap.
    h) I have a fan oven, but I put it on about 165/170 degrees to make up for it (it’s hard to see exactly what it is with this oven!)

    Any help appreciated! Thanks x

    1. P.S. the baking soda may have been out of date/not working because I’ve had it for a while. But I’m unemployed at the moment (transitioning from being a student) and don’t bake that often yet and don’t want to waste the baking ingredients I already have! 

      1. It may be the difference between ingredients over here vs in the UK. It’s possible you used a little too much butter. You can always measure by grams– about 115g for this recipe. The dry ingredients should not be sifted here. By packing the brown sugar, I mean pressing down on the measured amount to pack it into the measuring cup. Sorry if that was confusing!

      2. Ahhhhh right! Definitely used too much sugar then! So what does packing it down after it’s measured help to do?

  25. Hey! I am about to make this recipe but instead of using semi sweet chocolate chips, I bought white chocolate chips to use. I was wondering if I should use less vanilla extract because of this and more cocoa powder or if I should leave the recipe as is?! Thank You!

  26. made this over the weekend and it was gorgeous and yummy! i love all kinds of red velvet.

  27. So. Freaking. Good.  We like to use this recipe for cooking in little cast iron pans and then when they pop out a scoop of vanilla ice cream..  this is the perfect red velvet cookie recipe!

  28. Hi sally! Im really in love with your blog – like seriously! I was wondering, what should i add to the ingredients to make them crispy instead of chewy? Thank you

    1. I’ m thinking of adding some baking powder, I’ll bake’em tomorrow

  29. Turned out great! very yummy! However, I had one problem. Though i put in more than 2.5 tbsp of food colouring, my cookies turned out brown after baking 🙁 dun really look red velvet. But the taste is of course nothing short of amazing!

  30. Hi Sally, I’m dying to try these out, but I can’t get hold of all purpose flour.
    I can either use plain flour or self raising flour. 
    What would be best? I’m itching to make them right now. 

    1. Plain flour is the same as all purpose flour. Don’t use self-raising flour. Hope this helps

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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