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 or 225g chopped chocolate - mix of white, milk and dark (3 oz white, 2.5 oz dark, 2.5 oz milk); Optional: flakey sea salt to sprinkle on top

If you’ve been on the hunt for the ultimate indulgence, let me introduce you to this Red Velvet Chocolate Chip Cookies Recipe—a heavenly mashup of rich red velvet and melty chocolate chips in every bite. Trust me, these cookies are soft, gooey, and absolutely irresistible.

The image shows a close-up of six bright red cookies placed on a metal cooling rack over a white marbled surface. Each cookie is thick with a soft, slightly bumpy texture and has chunks of light brown and creamy white chocolate pieces embedded on top. The colors contrast nicely with the red cookie base, giving the impression of richness and sweetness. The cookies are round, and the metal rack adds a grid pattern beneath them. The 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

Whenever I bake these red velvet chocolate chip cookies, I’m instantly reminded how simple ingredients can come together to create something truly magical. From the caramelized butter base to the vibrant color and textured chocolate, these treats never fail to wow.

Browned Butter Base: Adds a rich, nutty caramel flavor that’s next level.
Unique Red Velvet Twist: The cocoa powder and red food color bring that classic tangy and vibrant taste.
Soft & Gooey Texture: The perfect balance between chewy and melt-in-your-mouth softness.
Chocolate Medley: Using a mix of white, milk, and dark chocolate creates depth and complexity.

Ingredients & Why They Work

Shopping for this recipe? You’ll want to pick quality ingredients that balance flavor and texture beautifully. Pay close attention to the type of butter and chocolates you choose—this really elevates the final cookies.

Flat lay of a small square slab of unsalted butter with a slightly softened texture, a small white bowl filled with light brown sugar, another small white bowl holding fine white sugar, two whole uncracked brown eggs, a small white bowl containing silky vanilla bean paste, a small white bowl with clear vinegar, a small white bowl with bright red gel food color, a small white bowl of all-purpose flour, a small white bowl with rich dark Dutch-processed cocoa powder, a small white bowl of fine salt, a small white bowl holding baking powder, a small white bowl containing baking soda, and a simple white ceramic plate with an assortment of chopped white, milk, and dark chocolate chunks, all arranged in perfect symmetry, thoroughly fresh and natural, 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 it unlocks a deep, caramelized flavor that forms the backbone of this cookie.
Light or Dark Brown Sugar: Adds moisture and a subtle molasses note for soft cookies.
White Sugar: Balances sweetness and contributes to a tender crumb.
Large Egg and Egg Yolk: Provide richness and help achieve the perfect cookie structure.
Vanilla Bean Paste: Offers a natural vanilla flavor with little black specks that look so pretty in the batter.
Vinegar: Reacts with leavening agents to give a slight lift and enhances the red velvet tang.
Gel Red Food Color: Delivers that signature vivid red hue without watering down the dough.
All Purpose Flour: The sturdy base providing structure without weighing the cookies down.
Dutch Processed Cocoa Powder: Adds the mellow chocolate flavor that pairs perfectly with the red velvet style.
Salt: Enhances all flavors, and optional sea salt on top offers a teasing salty crunch.
Baking Powder and Baking Soda: Together they create a gentle rise and tender texture.
Chopped Chocolate (White, Milk, and Dark): Mixing chocolates gives each bite a delicious surprise of melting richness.
Optional Flakey Sea Salt: Sprinkled on top, it beautifully balances sweetness with a hint of savory.

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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

One of the best parts about the Red Velvet Chocolate Chip Cookies Recipe is how easy it is to make it your own. Whether you want to swap some ingredients or add festive flair, these cookies are a fantastic canvas for personal creativity.

White Chocolate Lovers’ Twist: I once doubled the white chocolate and swapped out milk and dark for an ultra-sweet, creamy version that was a hit at a family gathering. If you adore that creamy texture, this variation plays it up beautifully.
Nutty Upgrade: Adding chopped pecans or walnuts gives these cookies a wonderful crunch and a toasty note that complements the red velvet base — perfect for fall baking!
Vegan Variation: Though this recipe uses eggs and butter, you can substitute vegan butter and a flax egg to make a compassionate twist. Just keep an eye on baking time to get that soft, gooey center just right.
Festive Peppermint: For winter holidays, fold in crushed peppermint candies with the chocolate chips. It adds a refreshing bite and makes these cookies feel extra special.
Salted Caramel Drizzle: After baking and cooling, drizzle warm salted caramel sauce on top for an indulgent finish that turns simple cookies into a luxe dessert.

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

A stack of three thick red velvet cookies with visible chunks of melted chocolate and white almond slices spread inside and on top, showing a soft, moist texture with rich red color and creamy scattered white nuts. The cookies are on a metal cooling rack resting on a white marbled surface, with more red velvet cookies blurred in the background. The image focuses closely on the cookies’ layered texture and melted chocolate details. photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Butter and Sweeten It Just Right

Start by melting 10 tablespoons of unsalted butter in a non-stick pan over medium-low heat. Keep stirring gently but continuously for a few minutes until you see the butter turn a beautiful golden brown and smell that irresistible nutty, caramel aroma filling your kitchen. This is your flavor foundation! Next, lower the heat all the way down to the lowest setting and whisk in ½ cup packed brown sugar and ⅓ cup white sugar for one full minute. The goal here is to dissolve those sugars into the warm butter for deep flavor — but don’t let them melt or caramelize. You might notice a slightly grainy look to the mix; that’s perfectly fine. Remove the pan from heat and let this luscious base cool for about 5 minutes so it's warm but not hot.

Step 2: Whisk the Wet Ingredients into Velvet Smoothness

Once the butter-sugar mixture has cooled, it’s time to add the magic wet ingredients. Crack in 1 large egg plus 1 egg yolk, then stir in 1 tablespoon vanilla bean paste, ½ teaspoon vinegar, and ½ tablespoon gel red food color. Whisk rapidly and thoroughly for about 2 minutes until your batter is silky smooth and creamy with an irresistible vibrant red hue. This step is key to getting that classic red velvet look and luscious texture.

Step 3: Sift and Combine the Dry Ingredients

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. Mixing these dry ingredients thoroughly ensures your cookies bake evenly and develop that perfect balance between red velvet richness and subtle chocolate hints.

Step 4: Gently Fold Dry Ingredients into Wet

Make sure your wet mixture has cooled to just warm or room temperature — too hot and you risk activating baking soda and powder prematurely. Using a rubber spatula, gently fold the dry ingredient mixture into the wet until just combined. The key here is patience: overmixing will create tougher cookies, so fold slowly and carefully to maintain that tender, soft texture.

Step 5: Add the Chocolate and Form the Dough Balls

Now for the most fun part — folding in 225 grams (8 oz) of chopped chocolate. I like to use a mix: 3 oz white, 2.5 oz dark, and 2.5 oz milk chocolate to add complexity and pockets of melty richness throughout each cookie. Once folded, scoop the dough with a 2-tablespoon cookie scoop to create 10 generous dough balls. If your dough feels too soft and sticky to handle, pop it in the fridge for 10 minutes to firm up — you want pliable, not melted.

Step 6: Chill for Optimal Flavor and Texture

Place the cookie dough balls on a lined baking sheet or plate, optionally topping each with extra chocolate chunks for that eye-catching finish. Chill them in the refrigerator for at least 2 hours — or better yet, overnight. This chilling step deepens the flavors and helps control the spread during baking, delivering soft, chewy cookies with gooey centers.

Step 7: Bake to Gooey, Soft Perfection

When you're ready to bake, preheat your oven to 375°F (conventional, no fan). Line a large, light-colored cookie sheet with parchment paper for even baking. Place your dough balls at least 3 inches apart to give them room to spread. Bake for 10 to 12 minutes — 12 minutes will give you that perfectly soft, gooey center. Pro tip: bake a single test cookie first if you're unsure about timing. Once baked, sprinkle with flakey sea salt if you want a subtle salty contrast to the sweetness. Let the cookies cool for 10-15 minutes at room temperature before digging in. Serve warm for the ultimate melt-in-your-mouth experience!

Top Tip

Mastering the Ultimate Red Velvet Chocolate Chip Cookies Recipe is all about little details that make a big difference. These tips come straight from my kitchen adventures and will help you get that perfect soft, gooey, and flavorful cookie every time.

Brown the Butter Carefully: Stir constantly over medium-low heat and watch closely. The nutty aroma is your cue — don't rush or burn it! This step adds incredible caramel notes.
Don’t Overmix the Dough: Gently folding in the dry ingredients ensures tender cookies. Overdoing it leads to tough, dense cookies and we want soft, melt-in-your-mouth treats here!
Chill the Dough Thoroughly: Refrigerating the dough for at least 2 hours (preferably overnight) helps flavors meld and keeps cookies from spreading too thin while baking.
Scoop Gently and Don’t Press: When forming dough balls, avoid squeezing them. Let the dough be loose and airy for the perfect texture after baking.

How to Serve Red Velvet Chocolate Chip Cookies Recipe

In a wooden bowl sits a deep red batter with a smooth texture, spread along the base and sides. On top of the batter, there is a layer of roughly chopped dark and white chocolate pieces mixed together unevenly. A red silicone spatula is resting inside the bowl, partially covered in the red batter. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

A sprinkle of flaky sea salt on warm cookies amps up the flavor by balancing sweetness and enhancing those chocolate chunks. If you want a little extra flair, try drizzling melted white or dark chocolate over the cooled cookies or add a dusting of powdered sugar for a charming presentation.

Side Dishes

Pair these cookies with a cold glass of milk or a creamy cup of your favorite coffee or hot chocolate. For an indulgent dessert plate, add some fresh berries or a scoop of vanilla ice cream to complement the deep red velvet and chocolate flavors beautifully.

Make Ahead and Storage

Storing Leftovers

Store leftover baked cookies in an airtight container at room temperature. They’ll stay soft and delicious for up to 3 days. For longer storage, keep them in the fridge but bring to room temperature before enjoying to soften them back up.

Freezing

This recipe is freezer-friendly! Freeze the cookie dough balls in an airtight container or ziplock bag. When you're ready to bake, simply place the frozen dough balls on your baking sheet and add an extra 2-3 minutes to the baking time. Fresh-baked cookies any time you want—how great is that?

Reheating

If you have leftover cookies that aren't fresh from the oven, a quick 10-15 second zap in the microwave works wonders. It revives their softness and gooey centers, making every bite feel freshly baked.

Frequently Asked Questions:

Can I use regular cocoa powder instead of Dutch processed?

You can, but Dutch processed cocoa powder has a mellower flavor and darker color that really enhances the red velvet taste. Using regular cocoa might alter the texture and color slightly.

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

Red gel food coloring gives that vibrant red without adding too much liquid. You can try liquid food coloring, but it may require adjusting the dry ingredients to compensate for added moisture.

Why do I need to chill the dough before baking?

Chilling helps the dough firm up, preventing the cookies from spreading too much during baking. It also deepens flavor as the ingredients meld, ensuring a soft yet perfectly textured cookie.

Can I substitute the mixed chocolate chunks with just one type?

Absolutely! The mix of white, milk, and dark chocolates adds complexity but feel free to use your favorite type alone, whether it's all dark or all milk. Just keep the total amount about the same.

Final Thoughts

These Ultimate Red Velvet Chocolate Chip Cookies are truly a treat that combines classic comfort with a little twist of indulgence. The buttery, caramelized base paired with that stunning red hue and melty chocolate chunks never fails to bring smiles. Whether you're baking for family, friends, or simply to brighten your day, these cookies remind us why homemade treats are so special — made with love and shared with joy. Happy baking!