Red Velvet Chocolate Chip Cookies

Soft-baked red velvet chocolate chip cookie recipe made from scratch! sallysbakingaddiction.com

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! sallysbakingaddiction.com

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! sallysbakingaddiction.com

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! sallysbakingaddiction.com

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! sallysbakingaddiction.com

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

Description

Soft-baked red velvet chocolate chip cookie recipe made from scratch! This cookie dough must chill for at least 1 hour.


Ingredients

  • 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)

Instructions

  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.

Notes

  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 sallysbakingaddiction.com

Soft-baked red velvet chocolate chip cookie recipe made from scratch! sallysbakingaddiction.com

460 Comments

  1. Hi Sally,

    Just made your super chewy chocolate chip cookies that has one extra yolk in it. It turned out to be amazing. One question to this red velvet recipe – won’t it be too sweet? As in the earlier recipe we used the same amount of sugar for 2 and a half cups of flour. This recipe says 1 and a half cups + 1 tbsp. Would it be sweeter than the earlier one?

  2. Can I substitute almond milk in for these?

  3. Just tried this. They came out incredible! Kids and Wife loved it to bits. Thanks a lot for this wonderful recipe. Just wondering if there can be an alternate, natural red colouring substituted instead of the commercial one. 

  4. Amazing recipe!!
    is it possible to use other food colourings? e.g blue instead of red?

  5. I followed the exact recipe plus added 2-3 tbsp more flour as suggested but the dough was all sticky and runny nothing like your pics and then once it was baked the bottoms were burnt! Can’t understand why because it was in the fridge over night as well. Thoroughly disappointed

  6. Hi Sally! I’ve tried this recipe and my friends loved it! The dough was really sticky even after chilling it for 1 hr. is it okay if I add a little more flour? BTW, your recipes are the best!

  7. You´re amazing! Im a huge fan from Brazil!

  8. hi sally,
    im just wondering if i can make these red velvet  cookies into BARS instead? If, yes what size pan can i use and do i have to make changes? thanks in advance

  9. Hi Sally! I simply love your recipes! I always make your blueberry swirl cheesecake.
    Just wondering, have you tried making these with cheesecake/cream cheese filling? If yes, what is the recipe for the filling? If not, do you think the normal proportion for creamcheese/icing sugar/vanilla extract will do without affecting the taste of your cookies? I want to make these cookies with a suprise filling for Christmas gatherings.

    1. Hi Athena, that sounds delicious. I’m sorry but I’m unsure how that would work and would hate to give you a suggestion and have it ruin your cookies! I quickly looked up cream cheese stuffed cookies and found these. Maybe try that filling?

      1. Hi Sally! Thank you for the suggestion. I will try the filling. Maybe I will try to make 2 batches, one with and one without filling just to be safe. ^_^ Hope both turns out great!

  10. Made these today and they were perfect

  11. OMGoodness! They look

  12. Hello! Thank you for this recipe 🙂

    Am I able to just eliminate the red coloring all together?
    I don’t want to use food coloring, but I don’t have beet powder.

  13. Hi Sally
    I tried baking in my convection oven…and the cookies came out burnt….the dough looks just like the picture you have put up..but my cookies arent coming out well…..what is the difference i have to make while using a convection oven? P.S. this is my first baking experiment

  14. I’ve had success with many of your cookie recipes but this particular one left me quite flustered! My c0okie dough was much too sticky to handle, even after several hours of chilling. I noticed the ingredients call for 1.5 tablespoons of red food coloring. However, in your commentary you stated that you used 2.5 teaspoons. I’m a little confused… Please help!

    1. Hi Katie! Sorry about the confusion. I checked my recipe notes and I typically add about 1 Tablespoon of coloring.

  15. Loved the flavor of these cookies, however our dough was sticky and the cookies spread, even after chilling the dough. I will try chilling, forming balls and freezing before baking next time. I really want this recipe to work, as it tastes so good!!

  16. Hi Sally! I am new to baking, your site is so easy to follow! Made these cookies tonight, addictively yummy! For the holidays I want to pair these with green cookies. Do you think this recipe works if I replace the cocoa powder with matcha powder, omit the red food coloring and keep everything else in exact measure? Matcha is more bitter do you think I will need more sugar to balance it out or to bring out the matcha flavor more?

  17. 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!
    Thanks. 

    1. Have you been putting the batter in the fridge beforehand? They need to be cold when they go in.

  18. I love this recipe! Using the same recipe, how do I make larger cookies since the don’t spread much?

    1. push them down with your fingers to make them flat before putting them in the oven and they spread, they don’t spread on their own 

      1. I just used a fork

    2. I push them down with a spatula helps to spread evenly!

  19. I just attempted this recipe because I thought it would be easier than the other Red Velvet cookie recipe I was following. Both recipes turned out the same. I couldn’t even get them into the oven. The dough turns out to be too sticky and so soft that I can’t even work with it. I chilled the dough over night thinking that would help. What would be some other possible errors I could be making? I really want to figure it out so I can enjoy these cookies! I know they must be delicious! Please help.

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

  21. Hey Sally! I really like the idea of these cookies, but purhaps adding a “Cream Cheese Frosting” on top of them – would you recommend doing this? Or you think it would be too much/ too sweet?

    Should I use your already posted Cream Cheese Frosting Recipe? Or maybe tweak it a bit so it hardens on top of the cookie? Looking forward to your recommendations! <3

  22. Hi Sally! Cannot wait to make these! I have red coloring gel at home instead of liquid food coloring. Is 1 tablespoon still appropriate or should I use less? Thanks!

    1. I don’t think it matter what howmuch food coloring you use. I used gel, and mine turned out fantastic. I just used enough red to my desired color. Hope this helps.! 

      1. I used a tablespoon of all-natural red food coloring; and the cookies simply look chocolate. The dough was red, though. So how do I know how much coloring to use? Thank you!

  23. Cookies were delicious! Moist and yummy. Good with a sprinkle of powdered sugar.!

  24. Kevin | economicalchef.com says:

    These look awesome, I cannot wait to give them a try in a couple days for Valentine’s Day! Thanks for the recipe.

  25. I was so excited to try these cookies but within a couple hours after baking they turned hard.  I followed the recipe to a T.  What could be the problem?  The taste was excellent.

  26. Hi Sally,
    these Cookies are awesome!!! I love the soft and chewy texture and the taste of cocoa. I just need the half of sugar and chocolate chips and they are still sweet enough. The only thing going wrong was the food coloring because my cookies look like normal chocolate chip cookies. Maybe I have to use more color next time… However, thank you so much for this super easy and great recipe!

  27. Hey sally so i made these cookies a couple times now and they are really good but they just taste like chocolate cookies they dont have the tangy-ish red velvet flavor at all…do you know how i could possibly fix that …thanks

    1. I don’t use chocolate chips and instead use the white chocolate and they turn out AMAZING!

  28. Mirentxu Losada says:

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

    1. Sure thing. Up to 3 months– thaw overnight before serving. Enjoy!

  29. I’m making these now and realized I’ve doubled the butter and I’ve already added the dry ingredients. Is there anyway of me saving this or do I have to throw away everything? 

  30. Can i make bars with this recipe?

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