Why You’ll Love This Red Velvet Chocolate Chip Cookies
These red velvet chocolate chip cookies mix the best of two favorites. You get the soft, tender bite of a red velvet cookie plus the sweet pop of chocolate chips. They look bright on a plate and taste rich without being heavy. The dough chills easily, which makes them simple to shape. Kids and adults both enjoy the mild cocoa flavor and the pretty red color. These cookies also pair well with milk, coffee, or a scoop of vanilla ice cream.
introduction
This recipe is easy to follow and uses common ingredients you likely have or can find at any grocery store. You will fold in white or semi-sweet chips for a sweet contrast to the cocoa in the dough. If you like cookie ideas with a twist, try Almond Butter Chocolate Chip Cookies for a different flavor and texture. This introduction will walk you through what you need and what to expect when you bake these red velvet chocolate chip cookies.
Why Make This Recipe
Make these cookies when you want a quick treat for a party, school lunch, or a cozy night at home. They bake in about 11–13 minutes and come out soft with slightly crisp edges. The recipe is forgiving: you can make dough ahead and chill it, and the cookies still taste great. This version uses both brown and granulated sugar for depth and texture. The cocoa gives a mild chocolate note while the chips give bursts of sweeter flavor.
What You Need for Red Velvet Chocolate Chip Cookies
You do not need fancy tools. Here is what helps:
- A mixing bowl and a medium bowl for dry ingredients.
- A hand mixer or stand mixer with paddle attachment.
- Measuring cups and spoons. Weighing the flour is best for accuracy.
- A baking sheet and parchment paper or silicone baking mat.
- A medium cookie scoop (about 1.5 tablespoons) or a tablespoon for portioning.
- A wire rack to cool the cookies.
These tools keep the work neat and make baking faster. If you do not have a mixer, you can mix by hand, but cream the butter and sugars well to get the best texture.
How to Make Red Velvet Chocolate Chip Cookies
Follow these steps for good results. Read all steps first, then bake.
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 (I recommend 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)
Directions:
Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl. Set aside.
Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until creamy, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the egg and vanilla extract and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
Pour the dry ingredients into the wet ingredients, add the milk and food coloring, and then mix on low speed until everything is combined. The dough will be sticky. If you want a more vibrant hue, beat in more food coloring a little at a time. Add the chocolate chips and beat on low speed until just combined.
Cover and chill the dough in the refrigerator for at least 1 hour (and up to 3 days). I recommend just 1 to 2 hours, otherwise the cookies won’t spread much. If chilling for longer than 2 hours, allow dough to sit at room temperature for at least 15 minutes before rolling and baking because the dough will be quite hard.
Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop and roll cookie dough, about 1.5 Tablespoons (30–35g) of dough each. (A medium cookie scoop is helpful here.) Arrange on the baking sheet about 3 inches apart. Bake for 11–13 minutes or until the edges appear set. Centers will look very soft. If the cookies didn’t spread, simply press down on the warm cookies with the back of a spoon to slightly flatten. If desired, lightly press a few chocolate chips into the tops of the warm cookies.
Cool for 5 minutes on the baking sheets. Transfer to a wire rack to cool completely.
Cover and store leftover cookies at room temperature for up to 1 week.
Best Ways to Serve Red Velvet Chocolate Chip Cookies
Serve warm for the softest centers and melty chips. You can:
- Plate them with a glass of cold milk or a warm mug of coffee.
- Add one cookie between two cookies with vanilla ice cream for a simple sandwich.
- Warm a cookie for 10–12 seconds in the microwave to soften the chips and crumbs.
- Serve them at parties on a platter with other small treats like brownies or fruit for color contrast.
These cookies also travel well in a tin for picnics or gifts. Use parchment between layers to keep them from sticking.
How to Store Red Velvet Chocolate Chip Cookies
Store cookies at room temperature in an airtight container. They will stay fresh for up to 1 week. You can freeze baked cookies for up to 3 months. Let them cool fully before freezing, then place them in a freezer-safe bag with parchment between layers. Thaw at room temperature for 30–60 minutes or warm briefly in the microwave.
For the dough, freeze scooped dough balls on a tray until firm, then transfer to a bag. Bake from frozen adding 1–2 extra minutes to the bake time.
Easy Tips to Make Red Velvet Chocolate Chip Cookies
- Measure flour correctly by spooning it into the cup and leveling it off. Too much flour makes dense cookies.
- Soften butter to room temperature—soft but not greasy. This helps cream the fats and sugars well.
- Use gel food coloring for strong color with less liquid. Add a little at a time to reach the color you want.
- Chill the dough for at least one hour. This makes the flavor deeper and the cookies hold their shape better.
- If your dough is very cold and hard, let it sit 10–15 minutes at room temperature before scooping.
- Use a medium scoop for even cookies so they bake the same amount of time.
- Watch the first batch to find the perfect bake time for your oven. Ovens vary.
Try These Variations of Red Velvet Chocolate Chip Cookies
- Use dark cocoa for a deeper chocolate flavor.
- Replace white chips with semi-sweet or milk chocolate chips for a richer bite.
- Add a teaspoon of instant espresso powder to the dry mix for a chocolate boost.
- Fold in chopped nuts like pecans or walnuts for crunch.
- Make mini cookies for bite-size treats or large cookies for sharing.
- Swap the milk for sour cream to add tang and extra softness.
Common Questions About Red Velvet Chocolate Chip Cookies
Common Questions About Red Velvet Chocolate Chip Cookies
Q: Can I skip the food coloring?
A: Yes. The color will be much more muted and more like a light chocolate cookie, but it will still taste good.
Q: Can I use regular liquid food coloring?
A: You can, but it may change the dough texture slightly. Gel coloring gives a brighter color with less added liquid.
Q: Can I use salted butter?
A: Yes, but reduce the added salt slightly or omit the added 1/4 teaspoon if you use salted butter to avoid over-salting.
Q: How do I make the cookies chewier?
A: Bake them for the lower end of the time range and use slightly more brown sugar than granulated sugar. Brown sugar adds moisture and chew.
Q: Why are my cookies flat?
A: Check that you measured flour correctly and that your butter was not too soft or melted. Chilling the dough also helps prevent spreading.
Final Thoughts
These red velvet chocolate chip cookies are simple to make and pleasing to many people. They balance a gentle cocoa taste with sweet chips and a soft texture. The dough holds well in the fridge if you need to make it ahead. Use the tips here to match your oven and your taste, and you will have great cookies every time.
Ready to Give It a Try?
Gather the ingredients, chill the dough for a short time, and bake a batch tonight. These cookies work well for gifts, dessert plates, or a small treat at home. Follow the steps, watch the first tray, and enjoy warm, soft cookies with melty chips.
Print
Red Velvet Chocolate Chip Cookies
- Total Time: 73 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious red velvet cookies filled with chocolate chips, combining two favorites for a rich, festive treat.
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 (preferred 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
- Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl. Set aside.
- Using a hand mixer or stand mixer, beat the butter, brown sugar, and granulated sugar together on medium speed until creamy, about 3 minutes. Add the egg and vanilla extract, mixing on high until combined, about 1 minute.
- Pour the dry ingredients into the wet ingredients, add the milk and food coloring, and mix on low speed until everything is combined. Add the chocolate chips and mix until just combined.
- Cover and chill the dough in the refrigerator for at least 1 hour.
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- Scoop and roll dough into balls, about 1.5 tablespoons each, and arrange on the baking sheet about 3 inches apart. Bake for 11–13 minutes or until edges are set.
- Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store cookies at room temperature in an airtight container for up to 1 week. They can be frozen for up to 3 months.
- Prep Time: 60 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg