Red velvet chocolate chip cookies are a delicious blend of mild cocoa flavor with bursts of rich, melty chocolate chips in every bite. Their vibrant red color makes them as eye-catching as they are tasty. These cookies will surely be a hit: soft, chewy, and perfect for any occasion!
Red Velvet Cookies are a delightful twist on the classic red velvet cake, bringing the same vibrant color and unique flavor to a bite-sized treat. These cookies get their name from the smooth, “velvety” texture created by the perfect blend of cocoa powder, sugar, and butter. The addition of red food coloring gives them their iconic red hue, which contrasts beautifully with white chocolate chips or cream cheese frosting.
Why is this the best recipe
- Rich and Unique Flavor: The combination of cocoa powder and red food coloring gives these cookies the signature red velvet taste, which is a perfect blend of mild chocolate with a slight tang from the vinegar or lemon juice. The addition of chocolate chips makes every bite even more indulgent.
- Soft and Chewy Texture: The balance of white and brown sugar ensures that these cookies have a soft, chewy center while maintaining slightly crispy edges, offering a delightful contrast in texture.
- Vibrant Visual Appeal: The bold red color of the cookies combined with melty chocolate chips creates a visually striking treat, making them perfect for holidays, celebrations, or even as gifts.
- Easy to Customize: The recipe is versatile—you can use different types of chocolate chips, or add nuts for extra crunch. It’s also easy to adjust the sweetness or texture by slightly tweaking the ingredients, making it ideal for personal preferences.
Ingredients and substitutes
- All-purpose flour: Provides structure to the cookies. You can substitute with a 1:1 gluten-free flour blend if needed.
- Cocoa powder: Adds a subtle chocolate flavor to the cookies. You can use Dutch-processed cocoa powder for a richer flavor or reduce the cocoa slightly for a milder taste.
- Butter (unsalted): Gives richness and a soft texture. Substitute with margarine or a plant-based butter for a dairy-free version.
- White sugar and brown sugar: Create sweetness and balance moisture. If needed, replace white sugar with coconut sugar or light brown sugar for a deeper flavor.
- Egg: Binds the dough and adds moisture. You can replace it with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan option.
- Red food coloring: Provides the iconic red velvet color. Beet juice or a natural food coloring can be used as a substitute.
- Vinegar or lemon juice: Enhances the red velvet flavor and reacts with the baking soda for leavening. Substitute with apple cider vinegar or lime juice.
- White chocolate chips: Add sweetness and texture to the cookies. Dark or milk chocolate chips, or even cream cheese chunks, can be used instead.
Step-by-step: Red Velvet Chocolate Chip Cookies
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. Set aside.
- Cream the butter and sugars: In a large mixing bowl, using an electric mixer or stand mixer, cream the softened butter with the white sugar and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add the wet ingredients: Beat in the egg until fully incorporated. Add the vanilla extract, red food coloring, and vinegar (or lemon juice). Mix until everything is evenly combined and the mixture turns a vibrant red color.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined. Do not overmix the dough. The dough will be soft and sticky.
- Fold in chocolate chips: Gently fold in the semi-sweet chocolate chips, ensuring they’re evenly distributed throughout the dough.
- Chill the dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour. Chilling is crucial to prevent the cookies from spreading too much during baking.
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape the cookies: Once the dough has chilled, scoop it or shape about 2 tablespoons of dough and roll it into balls. Place them about 2 inches apart on the prepared baking sheet.
- Add white chocolate chips: Press a few on top of each dough ball for a festive red velvet appearance.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes or until the edges are set and the centers still appear slightly soft. They will continue to firm up as they cool.
- Cool the cookies: Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Red Velvet Chocolate Chip Cookies
These red Velvet Sugar Cookies are soft and chewy and have the perfect balance of subtle cocoa flavor with a hint of tang. Their vibrant red color and white chocolate chip topping make them as beautiful as they are delicious. These cookies are a fun and festive treat, perfect for holidays or any special occasion.
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Ingredients
- 1 ½ cups (190 g) All-purpose flour
- 1 ½ tbsp (7 g) Cocoa powder
- ½ tsp Baking soda
- ¼ tsp Salt
- ½ cup (113 g) Unsalted butter softened
- ½ cup (100 g) Granulated white sugar
- ¼ cup (55 g) Brown sugar packed
- 1 large Egg
- 1 tsp vanilla extract
- 1 tbsp Red food coloring
- 1 tsp Vinegar or lemon juice
- 1 cup White chocolate chips for topping plus more for the top
Method
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. Set aside.1 ½ cups All-purpose flour, 1 ½ tbsp Cocoa powder, ½ tsp Baking soda, ¼ tsp Salt
- Cream the butter and sugars: In a large mixing bowl, using an electric mixer or stand mixer, cream the softened butter with the white sugar and brown sugar on medium speed until light and fluffy, about 2-3 minutes.½ cup Unsalted butter, ½ cup Granulated white sugar, ¼ cup Brown sugar
- Add the wet ingredients: Beat in the egg until fully incorporated. Add the vanilla extract, red food coloring, and vinegar (or lemon juice). Mix until everything is evenly combined and the mixture turns a vibrant red color.1 large Egg, 1 tsp vanilla extract, 1 tbsp Red food coloring, 1 tsp Vinegar or lemon juice
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined. Do not overmix the dough. The dough will be soft and sticky.
- Fold in chocolate chips: Gently fold in the semi-sweet chocolate chips, ensuring they're evenly distributed throughout the dough.
- Chill the dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour. Chilling is crucial to prevent the cookies from spreading too much during baking.
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape the cookies: Once the dough has chilled, scoop it or shape about 2 tablespoons of dough and roll it into balls. Place them about 2 inches apart on the prepared baking sheet.
- Add white chocolate chips: Press a few on top of each dough ball for a festive red velvet appearance.1 cup White chocolate chips for topping
- Bake the cookies: Bake in the preheated oven for 10-12 minutes or until the edges are set and the centers still appear slightly soft. They will continue to firm up as they cool.
- Cool the cookies: Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chill the Dough: Don’t skip chilling the dough. This helps prevent the cookies from spreading too much during baking and enhances the texture, giving you that perfect soft and chewy bite.
- Use Gel Food Coloring: For a more vibrant red color, use gel food coloring instead of liquid. Gel coloring is more concentrated, so you need less of it, which avoids altering the dough’s consistency.
- Measure Flour Correctly: Too much flour can make the cookies dry and crumbly. Use the spoon-and-level method to avoid overpacking the flour into your measuring cup, ensuring the correct texture.
- Don’t Overbake: These cookies are meant to be soft, so bake until the edges are just set, even if the center looks slightly underbaked. They will firm up as they cool, staying soft and chewy on the inside.
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!More chocolate chip cookies you may like
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Frequently asked questions
Can I use natural food coloring instead of red food coloring?
Yes, you can use natural alternatives like beet juice or a natural red food coloring, though the color may be less vibrant than traditional food coloring.
Do I need to chill the dough?
Yes, chilling the dough for at least an hour is important. It helps prevent the cookies from spreading too much while baking and enhances their texture.
Can I substitute white chocolate chips for semi-sweet chocolate chips?
Absolutely! White chocolate chips add extra sweetness and pair beautifully with the red velvet flavor, but you can use any chocolate chips you prefer.
How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months—thaw at room temperature before serving.
more red velvet recipes
- Red Velvet Cake with Cream Cheese Frosting
- Moist Red Velvet Cupcakes
- Red Velvet Sugar Cookies
- Moist Red Velvet Cupcakes
- Red Velvet Cake Recipe
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
I mostly made these because the color looked fun, but the texture is what won me over. Soft in the middle even the next day.
That soft texture is exactly what makes them so good! Glad you enjoyed them.