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 (white, milk, and dark mix: 3 oz white, 2.5 oz dark, 2.5 oz milk); Optional: flakey sea salt to sprinkle on top

Every once in a while, a cookie recipe comes along that simply steals your heart — and my Red Velvet Chocolate Chip Cookies Recipe is one of those magical treats. These cookies are soft, colorful, and packed with luscious chocolate chunks that make every bite feel like a celebration.

The image shows a close-up of several vibrant red cookies arranged on a metal cooling rack over a wood surface. Each cookie has a slightly cracked texture with chunks of smooth milk chocolate and white pieces, likely white chocolate or nuts, scattered unevenly on top. The rich red color of the cookie base contrasts with the lighter cream and caramel tones of the chocolate chunks. The cookies look soft and thick, with a slightly rough surface and irregular edges, creating a homemade feel. 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

Honestly, I can’t say enough good things about these cookies. From the deep red hue to that perfect gooey chocolate center, baking them felt like crafting little bundles of happiness. Each step adds layers of flavor, and I’m excited for you to experience just how incredible they are.

Soft, Gooey Texture: Achieved by browning butter and chilling the dough, these cookies melt in your mouth.
Beautiful Red Velvet Color: The gel red food color adds vibrance, making these cookies as eye-catching as they are delicious.
Decadent Chocolate Mix: Combining white, milk, and dark chopped chocolates delivers delightful variety in every bite.
Perfect Sweet-Salty Balance: A sprinkle of flaky sea salt on top enhances the flavors just right.

Ingredients & Why They Work

Before we start, let’s chat about what goes into these cookies and why each ingredient is so important. You’ll want to grab good quality butter for browning and Dutch process cocoa for that rich chocolate flavor. Also, mixing three types of chopped chocolate ensures every cookie is a treasure chest of yum.

Flat lay of a small slab of unsalted butter, a few tablespoons of light and dark brown sugar in a white ceramic bowl, a small white bowl filled with white sugar, one large whole egg with a clean shell, one large egg yolk (separated and placed in a small white bowl), a small white bowl with vanilla bean paste, a small white bowl holding clear vinegar, a small white bowl containing vibrant gel red food color, a mound of all purpose flour on a white ceramic plate, a small white bowl of Dutch processed cocoa powder, a small pinch of fine salt in a white bowl, a small white bowl with baking powder, a small white bowl with baking soda, a white ceramic plate displaying a variety of chopped chocolate pieces — white, milk, and dark chocolate chunks — arranged in an even mix, and a small pile of flaky sea salt crystals on a white plate, all arranged symmetrically with balanced proportions, 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 brings a nutty, caramel-y depth that’s the backbone of the cookie’s flavor.
Light or dark brown sugar: Adds moisture and complexity to the sweetness.
White sugar: Balances the brown sugar for crisp edges and chewiness.
Egg and egg yolk: Provide richness and structure, making the cookies soft but sturdy.
Vanilla bean paste: Enhances the overall flavor with a natural sweetness.
Vinegar: A little acidity boosts the red velvet vibe without overpowering.
Gel red food color: Ensures your cookies get that iconic, vibrant red color.
All-purpose flour: The essential base for tender, soft cookies.
Dutch processed cocoa powder: Gives a smooth, mellow chocolate flavor without bitterness.
Salt: Balances sweetness and enhances flavors. I like flaky sea salt on top for a fancy finish.
Baking powder and baking soda: Work together to lift the dough just the right amount for a soft, cakey bite.
Chopped chocolate (white, milk, dark): A delightful medley of textures and flavors in every bite.

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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 making this Red Velvet Chocolate Chip Cookies Recipe is how easy it is to tailor it to your own tastes and occasions. Feel free to experiment with add-ins and toppings to make these cookies truly your own.

Variation: For an extra festive twist, try adding a handful of crushed peppermint candies or swapping half the chopped chocolate for white chocolate chips. I did this last holiday and loved the refreshing contrast alongside the cocoa and red velvet flavors.
Dairy-free option: Replace the unsalted butter with a vegan buttery spread and use dairy-free chocolate chunks to make these cookies dairy-free while still keeping that rich, gooey texture.
Nutty Delight: Add ½ cup of finely chopped toasted pecans or walnuts for a satisfying crunch and a wonderful nutty flavor that complements the chocolate beautifully.
Salted Caramel: For an indulgent upgrade, drizzle warm caramel sauce over the cookies just before serving and sprinkle extra flaky sea salt on top — it’s an irresistible sweet-savory combo!

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

A stack of three red cookies with visible white and milk chocolate chunks inside and on top, showing a soft and moist texture with melted milk chocolate spreading through the middle layers. The cookies are placed on a metal cooling rack over a white marbled surface, with more similar cookies blurred in the background. The red color is bright, and the texture looks rich and slightly crumbly. photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Butter to Unlock Deeper Flavor

Start by placing the 10 tablespoons of unsalted butter in a non-stick pan over medium-low heat. Keep stirring the butter continuously for several minutes until you notice it turning a lovely golden brown and filling the kitchen with a rich, caramel-y nutty aroma. This step develops the base flavor that sets these cookies apart. Be patient — this slow browning will give the cookies that soft, complex taste everyone will rave about.

Step 2: Gently Incorporate the Sugars

Lower the heat to its lowest setting and add both the ½ cup packed brown sugar and ⅓ cup white sugar to the browned butter. Whisk gently for just one minute. You want the sugars to start dissolving and blend with the butter flavor, not caramelize or melt fully — so watch for the mixture to look grainy but well combined. This delicate balance creates the perfect chewy, gooey texture in the final cookie.

Step 3: Cool Down Before Adding Eggs and Color

Remove the pan from heat and let the butter and sugar mixture cool for about 5 minutes. It should still be warm but not hot — this is important so your eggs won’t cook prematurely when added. Then whisk in 1 large egg, 1 egg yolk, 1 tablespoon vanilla bean paste, ½ teaspoon vinegar, and ½ tablespoon of gel red food color until the mixture is smooth and creamy. This vibrant red liquid base is the heart of your red velvet dough.

Step 4: Prepare Dry Ingredients and Fold Gently

In a separate bowl, sift together 1 ¼ cups all-purpose flour, 2 tablespoons Dutch processed cocoa powder, ¾ teaspoon salt, ½ teaspoon baking powder, and ¼ teaspoon baking soda. Make sure all the dry ingredients are evenly combined. Once your wet mixture has cooled enough (not hot!), fold the dry ingredients in gently with a rubber spatula until just combined. Overmixing can toughen the cookies, so use a light hand.

Step 5: Fold in the Chocolate Chunks

Now it’s time to add the fun — fold in 8 ounces of your chopped chocolate mix (3 oz white, 2.5 oz dark, 2.5 oz milk). The varying chocolate types will melt differently during baking, giving pockets of creamy goodness throughout each cookie. This is what elevates them to “ultimate” status.

Step 6: Scoop, Chill, and Prep for Baking

Use a 2-tablespoon cookie scoop to form 10 dough balls. If the dough feels a bit too runny to scoop cleanly, pop it in the fridge for 10 minutes before portioning. Place the balls on a plate or parchment-lined baking sheet, optionally topping each with a few extra chocolate chunks. Refrigerate the dough balls for at least 2 hours — or better yet, overnight. This chilling step enhances the flavor, firms up the dough for better shaping, and helps control spreading in the oven.

Step 7: Bake to Gooey Perfection

Preheat your oven to 375°F (conventional, no fan) and line a large, light-colored baking sheet with parchment paper. Arrange the chilled cookie balls with at least 3 inches between them to allow room for spreading. Bake for 12 minutes, but I highly recommend testing one cookie first to dial in your ideal softness and gooeyness. Once out of the oven, sprinkle the cookies with flaky sea salt if you like, and let them cool on the sheet at room temperature for 10-15 minutes. Then, serve warm and enjoy that melt-in-your-mouth texture!

Top Tip

Getting these Red Velvet Chocolate Chip Cookies just right takes a bit of finesse, but trust me, these tips will help you nail that perfect soft and gooey texture every time.

Don’t skip browning the butter: Browning the butter adds a deep, nutty flavor that really elevates the cookies—it’s worth the extra watchful stirring.
Chill that dough: I learned that chilling for at least 2 hours (overnight is best!) makes these cookies spread perfectly and get that melt-in-your-mouth softness.
Test one cookie first: Baking a single cookie before the full batch helps you dial in your preferred level of gooeyness without risking the whole batch.
Use a gentle hand folding the dry ingredients: Overmixing will result in tougher cookies, so just fold until everything is combined.

How to Serve Red Velvet Chocolate Chip Cookies Recipe

A wooden bowl sits on a white marbled surface, filled with a thick, deep red batter. On top of the batter, there is a mix of chopped dark and white chocolate pieces scattered across the center. A red spatula rests inside the bowl, partially covered with the red batter, leaning against the side. The mix of colors shows strong contrast between the dark red, dark brown, and creamy white, with a slightly messy but inviting look. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Sprinkling a bit of flaky sea salt right after baking highlights the sweetness and adds a delightful crunch. You could also dust a light sprinkle of powdered sugar or even add a drizzle of white chocolate for an extra fancy touch.

Side Dishes

Serve these cookies alongside a tall glass of cold milk or a creamy vanilla latte for a comforting treat. They also pair wonderfully with fresh berries or a scoop of vanilla bean ice cream for a little extra indulgence.

Make Ahead and Storage

Storing Leftovers

Once baked and completely cooled, store your cookies in an airtight container at room temperature. They'll stay soft and delicious for up to 3 days—perfect to keep your sweet tooth satisfied!

Freezing

You can freeze the cookie dough balls in an airtight container or zip-top bag. When you’re ready to bake, just pop them into the oven straight from the freezer—add 2 to 3 extra minutes to the baking time for perfectly baked cookies whenever you crave them.

Reheating

If your cookies aren’t freshly baked, don’t worry! Just microwave them for 10–15 seconds to revive that soft, gooey charm—and enjoy every bite like they just came out of the oven.

Frequently Asked Questions:

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

While you can substitute regular cocoa powder, Dutch-processed cocoa offers a smoother, more mellow cocoa flavor which complements the red velvet profile really well. If you use natural cocoa, the taste may be slightly more acidic and the color less vibrant.

Why is it important to brown the butter?

Browning the butter gives the cookies a rich, nutty aroma and adds depth to the flavor. This caramel-y note balances beautifully with the cocoa and chocolate chunks, making these cookies uniquely delicious.

How long should I chill the cookie dough?

For best results, chill the dough for at least 2 hours, but overnight chilling is ideal. This helps the flour hydrate fully and the dough to firm up, resulting in thicker, softer cookies that hold their shape while baking.

Can I make these cookies vegan or dairy-free?

To make a vegan or dairy-free version, you can use plant-based butter and substitute the egg and egg yolk with flax or chia eggs (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoon water per egg). Keep in mind texture and flavor may vary slightly.

Final Thoughts

This Red Velvet Chocolate Chip Cookies Recipe combines the best of classic flavors with the magic of browning butter and luscious chopped chocolates. I hope you enjoy the process as much as the end result—those soft, gooey cookies are truly a joy to share and savor. So gather your ingredients, give the dough a little chill time, and treat yourself to these perfectly indulgent cookies whenever the mood strikes!