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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Fold in Chocolate Chips: Add the chocolate chips and mix on low speed only until they are evenly distributed throughout the dough.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  11. 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

Find it online: https://dinewithdylan.com/red-velvet-chocolate-chip-cookies-recipe/