Name: Red Velvet Chocolate Chip Cookies Recipe
Prep time: 2 h 20 min
Cook time: 12 min
Total time: 2 h 32 min
Cuisine: American
Ingredients: 10 tbsp unsalted butter (140g); ½ cup light or dark brown sugar, packed (100g); ⅓ cup white sugar (65g); 1 large egg; 1 egg yolk; 1 tbsp vanilla bean paste; ½ tsp vinegar; ½ tbsp gel red food color; 1 ¼ cup all purpose flour (160g); 2 tbsp Dutch processed cocoa powder (12g); ¾ tsp salt; ½ tsp baking powder; ¼ tsp baking soda; 8 oz chopped chocolate (225g) – mix of white, milk and dark chocolate (3 oz white, 2.5 oz dark, 2.5 oz milk); Optional: flakey sea salt to sprinkle on top

If you’re a fan of anything chocolatey with a festive twist, you’re going to adore this Red Velvet Chocolate Chip Cookies Recipe. Imagine soft, chewy cookies bursting with rich chocolate chunks and that unmistakable vibrant red velvet flavor—pure cookie magic!

The image shows several bright red cookies with a slightly rough texture, each topped with pieces of white and brown nuts and chocolate. The cookies are thick and round, placed on a metal cooling rack over a white marbled surface. The nuts and chocolate chunks sit unevenly spread on top, giving the cookies a textured and chunky appearance. The overall look is rich with red contrasting against the creamy white and brown toppings, making them visually striking. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Red Velvet Chocolate Chip Cookies Recipe
Top Tip
How to Serve Red Velvet Chocolate Chip Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Red Velvet Chocolate Chip Cookies Recipe

Why You'll Love This Recipe

I had so much fun perfecting these cookies. They strike the perfect balance between fudgy chocolate and that mellow cocoa tang you expect from red velvet, all wrapped in a soft, buttery cookie that somehow feels both indulgent and comforting.

Browned Butter Delight: The browned butter adds a nutty, caramel-y depth that makes every bite irresistible.
Triple Chocolate Mix: Combining white, milk, and dark chocolate chunks creates a rich and melty texture you’ll crave.
Vibrant & Unique: That iconic red velvet color plus a slight tang from vinegar make these cookies stand out on any dessert tray.
Chewy & Soft: With careful mixing and chilling, these cookies come out soft and perfectly chewy every time.

Ingredients & Why They Work

Before diving in, make sure to grab good quality ingredients, especially the Dutch processed cocoa and your favorite chocolates. The key is getting the balance right for that luscious red velvet taste combined with rich chocolate bites.

Flat lay of a small slab of unsalted butter with a golden sheen, a neat pile of light brown sugar granules, a small mound of fine white sugar, one large brown egg and one slightly smaller egg yolk on a crisp white ceramic plate, a small white bowl filled with amber vanilla bean paste, a small white bowl holding a clear vinegar, a small white bowl containing bright gel red food coloring, a simple white ceramic bowl with all purpose flour, a small white bowl of rich Dutch processed cocoa powder, a pinch of coarse salt crystals scattered elegantly, a small white bowl with pale baking powder powder, a tiny white bowl filled with fine baking soda, a white ceramic dish artistically arranged with a mix of chopped white, milk, and dark chocolate chunks, all ingredients fresh and natural, perfect symmetry in layout placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Browning the butter adds incredible caramel-like flavor and deepens the cookie’s richness.
Light or Dark Brown Sugar: Adds moisture and chewy texture, plus a hint of molasses flavor.
White Sugar: Balances sweetness and helps create that perfect crisp edge.
Egg & Egg Yolk: Provide structure and richness, keeping the cookies soft and tender.
Vanilla Bean Paste: Adds pure, warm vanilla flavor, more intense than extract.
Vinegar: Enhances the red velvet tang and activates baking soda for perfect rise.
Gel Red Food Color: Gives that classic vibrant red without watering down the dough.
All-Purpose Flour: The base for structure, holding all the delicious ingredients together.
Dutch Processed Cocoa Powder: Mild and smooth, perfect for red velvet’s signature flavor.
Salt: Enhances flavor and balances sweetness (you can adjust to taste).
Baking Powder & Baking Soda: Work together to give the cookies a tender crumb and slight lift.
Chopped Chocolate (White, Milk, Dark): Melts beautifully inside, adding gooey pockets of chocolatey goodness.
Flakey Sea Salt (Optional): A finishing sprinkle that intensifies flavor and adds a satisfying contrast.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

Feel free to customize this Red Velvet Chocolate Chip Cookies Recipe to suit your taste or occasion! Whether you want to play with the chocolate mix or add a little extra flair, these cookies are incredibly adaptable and always delicious.

Chocolate Variety: I love mixing white, milk, and dark chocolate chunks for a balanced richness. Sometimes, I up the dark chocolate for a more intense cocoa hit, which is perfect for chocoholics.
Salt It Up: Sprinkling flakey sea salt on top just before baking adds a lovely contrast that elevates the reds and chocolate flavors. If you prefer a sweeter bite, you can skip or reduce the salt.
Overnight Chill: Refrigerating the dough overnight truly boosts the flavor and texture—trust me, it’s worth the wait for those soft, chewy edges and gooey centers.
Diet-Friendly Twist: For a vegetarian-friendly treat, this recipe is already perfect! Just use dairy-free chocolate and vegan butter alternatives to make these cookies vegan-friendly as well.

Step-by-Step: How I Make Red Velvet Chocolate Chip Cookies Recipe

A stack of three thick red velvet cookies with gooey melted chocolate and white nut pieces on top and inside, showing rich dark red layers and shiny brown chocolate pockets, resting on a cooling rack over a white marbled surface, surrounded by more cookies blurred in the background, photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Butter to Perfection

Start by melting 10 tablespoons of unsalted butter in a non-stick pan over medium-low heat. Stir continuously and watch closely as it shifts from yellow to a warm golden brown, releasing that irresistible caramel-like nutty aroma. This process typically takes a few minutes and adds incredible depth to your cookies.

Step 2: Gently Blend Sugars into the Butter

Reduce the heat to the lowest setting, then whisk in ½ cup packed brown sugar and ⅓ cup white sugar. Whisk gently for just one minute—this helps dissolve the sugars without caramelizing them. The mixture might look a bit grainy, which is totally fine at this stage.

Step 3: Cool and Combine Your Wet Ingredients

Remove the pan from heat and let the butter-sugar mixture cool for about 5 minutes until it’s warm but not hot. Then whisk in 1 large egg, 1 egg yolk, 1 tablespoon vanilla bean paste, ½ teaspoon vinegar, and ½ tablespoon gel red food color. Whisk vigorously for around 2 minutes until the mixture turns smooth, creamy, and beautifully red.

Step 4: Mix the Dry Ingredients with Care

In a separate bowl, sift together 1¼ cups all-purpose flour, 2 tablespoons Dutch processed cocoa powder, ¾ teaspoon salt, ½ teaspoon baking powder, and ¼ teaspoon baking soda. Stir gently to blend everything evenly.

Step 5: Fold Dry Ingredients into Wet and Add Chocolate

Make sure your wet mixture isn't hot to the touch, then fold the dry ingredients in gently using a rubber spatula. Just combine until no flour streaks remain—avoid overmixing, which can toughen the cookies. Finally, fold in 8 ounces of chopped chocolate chunks—my favorite is a mix of white, milk, and dark chocolate for complex flavor and texture.

Step 6: Portion, Chill, and Prep to Bake

Using a 2-tablespoon cookie scoop, form 10 dough balls. If the dough feels too soft to handle, pop it in the fridge for 10 minutes first. Place the balls on a plate or baking sheet, sprinkle a few extra chocolate chunks on top if you like, and refrigerate for at least 2 hours, or better yet, overnight to develop flavor and texture.

Step 7: Bake to Gooey, Chewy Perfection

Preheat your oven to 375°F (conventional, no fan), and line a light-colored cookie sheet with parchment paper. Place your chilled cookie balls with at least 3 inches of space between each. Bake for 12 minutes to achieve soft, gooey centers. Pro tip: bake one test cookie first to find your ideal timing.

Step 8: Cool, Salt, and Serve Warm

Right after baking, sprinkle your cookies with flakey sea salt if you want that perfect balance of sweet and salty. Let them cool on the baking sheet for 10–15 minutes so they set just right. Then dig in while still warm for the ultimate indulgence.

Top Tip

Mastering these Red Velvet Chocolate Chip Cookies Recipe tips makes all the difference between good and unforgettable cookies. A little patience and a few smart tricks ensure every bite hits perfectly soft, chewy, and bursting with rich chocolate.

Browning Butter: Stir continuously over medium-low heat to avoid burning and to develop that deep nutty flavor—this step adds incredible depth to your cookies.
Chilling the Dough: Don't skip the 2-hour (or overnight) chill! It not only firms up the dough for easier scooping but also lets flavors meld, giving you a chewier, more flavorful cookie.
Gentle Folding: When mixing dry ingredients into the wet, fold gently and stop as soon as combined to keep the cookies tender and soft.
Test Bake: Always bake a single test cookie first. It helps you find the perfect bake time for your preferred gooey or firm center without risking the whole batch.

How to Serve Red Velvet Chocolate Chip Cookies Recipe

A wooden bowl sits on a white marbled surface, filled halfway with thick, deep red batter. On top of the batter, there is a mix of roughly chopped white and dark chocolate pieces scattered in the center. A red spatula with batter on it rests inside the bowl, positioned on the left side with its handle leaning outward. The bowl's interior shows streaks of the red batter around the edges, adding texture and color contrast. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a pretty presentation and a flavor boost, sprinkle flakey sea salt on top right after baking. You could also dust lightly with powdered sugar or drizzle melted white chocolate for extra indulgence. Adding a few extra chocolate chunks on top before baking amps up the chocolatey goodness.

Side Dishes

Pair these cookies with a glass of cold milk or a creamy hot chocolate for classic comfort. They also work beautifully alongside a vibrant berry compote or a scoop of vanilla ice cream to balance their richness with some freshness and coolness.

Make Ahead and Storage

Storing Leftovers

Keep your baked cookies fresh by storing them in an airtight container at room temperature for up to 3 days. To maintain their soft, chewy texture, separate cookie layers with parchment paper and avoid stacking too tightly.

Freezing

You can freeze the raw cookie dough balls in an airtight container or freezer bag. When you're ready to bake, simply place the frozen dough balls on parchment and bake directly from frozen—just increase the baking time by 2 to 3 minutes depending on your desired doneness.

Reheating

If your cookies aren’t freshly baked, warm them gently in the microwave for 10 to 15 seconds. This quick zap revives that perfect softness and gooey melt-in-your-mouth experience we all crave.

Frequently Asked Questions:

Can I use regular cocoa powder instead of Dutch processed cocoa?

While Dutch processed cocoa is recommended for its mellow, less acidic flavor, you can substitute regular cocoa powder, but it may slightly alter the depth and intensity of the red velvet’s rich flavor.

What if I don't have red gel food coloring?

Gel food coloring gives vibrant color without adding liquid that could change the dough consistency. If you only have liquid food coloring, use slightly less to avoid affecting the dough texture.

Why is chilling the dough so important?

Chilling solidifies the butter and helps develop deeper flavors. It also prevents the cookies from spreading too thin during baking, resulting in thicker, chewier cookies.

Can I mix different types of chocolate in these cookies?

Absolutely! This recipe shines with a mix of white, milk, and dark chocolate chunks to balance sweetness and add complex chocolate notes. Feel free to adjust according to your preference.

Final Thoughts

With their irresistible soft texture, vibrant red color, and rich melty chocolate chunks, these Red Velvet Chocolate Chip Cookies have quickly become a favorite in my kitchen. They’re perfect for holidays, special occasions, or any time you want to share a gourmet homemade treat. I hope these tips and tricks help you create your own perfect batch that brightens your day and delights your taste buds. Happy baking!