Name: Red Velvet Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 2 tbsp unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup brown sugar, packed; 1 large egg; 1 tbsp milk; 2 tsp vanilla extract; 1 tbsp red food coloring; 1 cup chocolate chips

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These Red Velvet Chocolate Chip Cookies combine the rich flavor of classic red velvet cake with the satisfying texture of a soft, chewy cookie. Featuring a subtle cocoa undertone, a buttery base, and pockets of melty chocolate chips, these vibrant cookies are perfect for holidays, celebrations, or any time you want an elegant but simple dessert.

Why You’ll Love This Recipe

Red velvet is beloved for its striking appearance and indulgent taste, and these cookies deliver both in every bite. This recipe yields thick, bakery-style cookies that are soft in the center with lightly crisp edges, making them irresistible to anyone who tries them. The dough requires no complicated steps, uses simple ingredients, and bakes quickly, making it suitable for both novice and experienced home bakers. Their stunning red color also makes them ideal for gifting, party platters, or festive seasonal baking.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

all-purpose flour
unsweetened cocoa powder
baking soda
salt
unsalted butter, softened
granulated sugar
brown sugar
large egg
vanilla extract
red food coloring
chocolate chips
white chocolate chips (optional)

Directions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a separate large bowl, cream the softened butter with the granulated and brown sugar until smooth and fluffy.
Add the egg and vanilla extract, mixing until fully incorporated.
Add the red food coloring and mix until the color is evenly distributed.
Gradually add the dry ingredients into the wet mixture, stirring just until combined.
Fold in the chocolate chips and optional white chocolate chips.
Scoop the dough onto the prepared baking sheet, spacing cookies a few inches apart.
Bake for 10–12 minutes, or until the edges are set but the centers remain soft.
Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack.

Servings and Timing

This recipe makes approximately 18 cookies.
Preparation Time: 15 minutes
Baking Time: 10–12 minutes
Total Time: about 25 minutes

Variations

Cream Cheese Drizzle: Drizzle a light cream cheese icing over the cooled cookies for a classic red velvet pairing.
Stuffed Version: Wrap the dough around small pieces of chocolate or cream cheese for a molten center.
Dark Chocolate: Replace semi-sweet chips with dark chocolate for a richer, deeper flavor.
Festive Touch: Add holiday sprinkles for seasonal cookie trays.
Extra Soft Texture: Chill the dough for 20 minutes before baking to achieve thicker, softer cookies.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze them in a sealed container for up to 2 months.
To reheat, warm a cookie in the microwave for 8–10 seconds to restore its soft, fresh-from-the-oven texture.

FAQs

How do I keep red velvet cookies soft?

The key is not to overbake. Remove the cookies from the oven when the centers still appear slightly soft.

Can I use liquid food coloring instead of gel?

Yes, but you may need more liquid food coloring to achieve the same vibrant shade.

Why is there cocoa powder in red velvet cookies?

Cocoa powder is essential for the subtle chocolate flavor red velvet is known for.

Can I chill the dough?

Yes, chilling helps the cookies bake thicker and prevents spreading.

Can I make these cookies without chocolate chips?

Absolutely; the recipe will still work, though the cookies will be less sweet.

What type of chocolate chips work best?

Semi-sweet chips provide balance, but dark, milk, or white chocolate all work well.

Can I freeze the cookie dough?

Yes, portion the dough into balls and freeze for up to 2 months. Bake directly from frozen with a slightly longer bake time.

Why did my cookies turn brown instead of red?

Insufficient food coloring or using natural dyes may cause a muted color. Gel food coloring provides the best results.

Can I double this recipe?

Yes, simply double all ingredients while following the same method.

How do I avoid dry cookies?

Measure the flour accurately and avoid overmixing the dough.

Conclusion

These Red Velvet Chocolate Chip Cookies are a beautiful and delicious treat that combines simplicity with elegance. Whether you are preparing them for a special event or for a cozy evening at home, their vibrant color, soft texture, and chocolate-studded sweetness make them a delightful choice. This recipe is dependable, easy to follow, and yields cookies that look as impressive as they taste.

Red Velvet Chocolate Chip Cookies

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Soft and chewy red velvet cookies studded with chocolate chips, featuring a mild cocoa flavor and signature red color.

Author: Emma Harper
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a separate bowl, beat butter, granulated sugar, and brown sugar until creamy.
Add the egg, milk, vanilla extract, and red food coloring. Mix until well combined.
Gradually add the dry ingredients to the wet mixture and stir until a dough forms.
Fold in the chocolate chips.
Scoop tablespoon-sized dough balls onto the baking sheets, spacing them evenly.
Bake for 10–12 minutes, or until the edges are set but the centers remain soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.