Introduction

These Red Velvet Chocolate Chip Cookies offer a delightful twist on a classic favorite, combining rich cocoa flavor with a vibrant red hue. Soft, chewy, and studded with chocolate chips, they’re perfect for any occasion that calls for a festive and delicious treat.

Red Velvet Chocolate Chip Cookies Recipe - Recipe Image

Ingredients

1 and 2/3 cups (210g) all-purpose flour (spooned & leveled)
1/4 cup (21g) unsweetened natural cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (8 Tbsp; 113g) 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 (recommended: buttermilk)
2 teaspoons pure vanilla extract
3/4 teaspoon gel red food coloring (or alternative)*
1 cup (180g) white or semi-sweet chocolate chips (plus a few extra for tops)

Instructions

Step 1: Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl. Set aside.
Step 2: Using a hand mixer or stand mixer with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium speed until creamy, about 3 minutes. Add the egg and vanilla, then mix on high for about 1 minute until combined. Scrape down the bowl as needed.
Step 3: Pour the dry ingredients into the wet mixture, add the milk and red food coloring, then mix on low speed until combined. The dough will be sticky. Add more food coloring if you want a deeper color. Stir in the chocolate chips until just mixed.
Step 4: Cover and chill the dough in the fridge for at least 1 hour and up to 3 days. For longer chilling, let the dough sit at room temperature for 15 minutes before baking to soften.
Step 5: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
Step 6: Scoop about 1.5 tablespoons (30–35g) of dough per cookie onto the sheet, spacing 3 inches apart. Bake for 11–13 minutes until edges are set but centers remain soft. If cookies don’t spread, gently flatten with the back of a spoon and press extra chocolate chips on top if desired.
Step 7: Let cookies cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
Step 8: Store leftovers covered at room temperature for up to 1 week.

Tips & Variations

For a more intense red color, gradually add extra gel food coloring until satisfied without affecting dough texture.
Use buttermilk instead of regular milk to enhance flavor and tenderness.
Try white chocolate chips for a classic contrast or semi-sweet for richer bites.
Chilling the dough helps control spreading and improves texture, but avoid chilling longer than 3 days.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To freshen them, microwave individually for 10-15 seconds or warm briefly in the oven before serving for that freshly baked softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular liquid food coloring instead of gel?

You can use regular liquid food coloring, but gel food coloring is recommended because it provides more vibrant color without thinning the dough.

What should I do if my cookies don’t spread during baking?

If your cookies don’t spread enough, gently press them down with the back of a spoon while they are still warm in the oven or immediately after baking to achieve a more traditional cookie shape.

Red Velvet Chocolate Chip Cookies Recipe

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★★★★★

4.7 from 150 reviews

Delight in these rich and indulgent Red Velvet Chocolate Chip Cookies, perfectly combining a classic red velvet flavor with gooey chocolate chips. These soft, chewy cookies feature a subtle cocoa undertone enhanced by vibrant red food coloring and a touch of buttermilk, creating a moist, tender bite that’s perfect for any occasion.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 1 hour 27 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

1 and 2/3 cups (210g) all-purpose flour (spooned & leveled)
1/4 cup (21g) unsweetened natural cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1/2 cup (8 Tbsp; 113g) 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 (preferably buttermilk)
2 teaspoons pure vanilla extract
3/4 teaspoon gel red food coloring (or alternative)

Add-ins

1 cup (180g) white or semi-sweet chocolate chips (plus a few extra for tops)

Instructions

Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until fully combined. Set this mixture aside for later use.
Cream Butter and Sugars: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium speed for about 3 minutes until the mixture is creamy and fluffy. This step is essential for a tender cookie texture.
Add Egg and Flavorings: Add the egg and vanilla extract to the creamed butter and sugar. Beat on high speed for about 1 minute until the mixture is smooth and fully combined. Scrape down the sides and bottom of the bowl as needed to incorporate all ingredients evenly.
Combine Wet and Dry Mixtures: Pour the dry ingredients gradually into the wet mixture. Add the milk and red gel food coloring, then mix on low speed until just combined. The dough will be sticky. Adjust the food coloring if a more vibrant color is desired.
Fold in Chocolate Chips: Add the chocolate chips and mix on low speed only until they are evenly distributed throughout the dough.
Chill the Dough: Cover the dough and refrigerate for at least 1 hour, up to 3 days. For best spreading during baking, chill for 1 to 2 hours. If chilling longer than 2 hours, let the dough sit at room temperature for at least 15 minutes before baking to soften.
Prepare for Baking: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats to prevent sticking.
Scoop and Shape Cookies: Using a medium cookie scoop or tablespoon, portion about 1.5 tablespoons (30–35g) of dough into balls. Arrange dough balls on the baking sheet about 3 inches apart to allow for spreading.
Bake Cookies: Bake the cookies for 11 to 13 minutes until the edges appear set but centers remain soft. If the cookies don’t spread enough during baking, gently press down on each warm cookie with the back of a spoon to flatten slightly. Optionally, place a few extra chocolate chips on top of the cookies while warm.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store: Store any leftover cookies covered at room temperature for up to 1 week to maintain freshness.

Notes

For a deeper red color, add additional gel food coloring a little at a time after mixing the dough.
Using buttermilk instead of regular milk enhances the tangy flavor and tenderness of the cookies.
Do not overbake; the centers should remain soft for the ideal chewy texture.
If the dough is chilled for more than 2 hours, allow it to soften slightly at room temperature to make scooping easier.
For a festive twist, you can substitute semi-sweet chips with white chocolate chips or a mix of both.

Keywords: red velvet cookies, chocolate chip cookies, red velvet chocolate chip cookies, soft cookies, chewy cookies, holiday cookies