Name: Red Velvet Chocolate Chip Cookies Recipe
Prep time: 2 h 15 min
Cook time: 12 min
Total time: 2 h 27 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 (3 oz), dark (2.5 oz), and milk (2.5 oz); Flakey sea salt to sprinkle on top

If you’re on the hunt for the perfect sweet treat that brings together bold flavor and melt-in-your-mouth texture, you’re going to love this Red Velvet Chocolate Chip Cookies Recipe. These cookies are soft, gooey, and packed with a deluxe mix of chopped chocolates that make every bite an indulgence.

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 get enough of these red velvet chocolate chip cookies. Making them feels like a little celebration in the kitchen — the smell of browned butter and cocoa fills the air, and the rich red dough studded with chocolate chips is just so inviting.

Gourmet Flavor: The browned butter adds a subtle nutty caramel aroma that elevates the classic red velvet and chocolate chip combo.
Soft and Gooey: These cookies come out perfectly tender with a melt-in-your-mouth texture every time.
Chocolaty Goodness: A mix of white, dark, and milk chocolate chunks creates a balanced and decadent flavor profile.
Perfect Portion: This recipe makes 10 generous-sized cookies, ideal for sharing or savoring slowly.

Ingredients & Why They Work

Before you gather your ingredients, let me tell you — quality really shines in this recipe. Choosing good butter and a mix of chocolates will seriously up your cookie game, and don’t skimp on that red food color if you want true red velvet vibes!

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 the butter brings out deep, caramel-like nuttiness that’s key to the rich flavor.
Brown Sugar: Adds moisture and a subtle molasses flavor that keeps the cookies soft and tender.
White Sugar: Balances sweetness and helps with the right cookie texture.
Egg and Egg Yolk: Egg yolk adds extra richness and chewiness, while the whole egg helps bind everything.
Vanilla Bean Paste: Pure vanilla flavor that lifts the entire dough.
Vinegar: Enhances the red velvet’s classic tang and helps activate the baking soda for lightness.
Gel Red Food Color: Gives that vibrant red hue without altering the dough’s texture.
All-Purpose Flour: The backbone that provides structure without weighing the cookies down.
Dutch Processed Cocoa Powder: Adds that signature deep cocoa flavor and works beautifully with the acidic vinegar.
Salt: Ties all the flavors together and balances the sweetness.
Baking Powder and Baking Soda: Both leaveners work in harmony to give a slight lift and perfect cookie texture.
Chopped Chocolate Mix: A blend of white, dark, and milk chocolate keeps the flavor interesting and layered.
Flakey Sea Salt (Optional): A sprinkle on top creates contrast and a gourmet finishing touch.

📝

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 things about this Red Velvet Chocolate Chip Cookies Recipe is how easy it is to tweak and make your own. Whether you want to experiment with different chocolates or try a dietary twist, these cookies are ready for your creative touch!

Swap the chocolate: I love mixing white, dark, and milk chocolate as written, but I’ve also tried using only dark chocolate for a richer, slightly bitter contrast that balances the sweetness beautifully.
Nutty upgrade: Adding chopped toasted pecans or walnuts can add a lovely crunch and depth—they blend perfectly with the nutty aroma from the browned butter.
Vegan variation: Replace the butter with a vegan substitute and use a flax or chia egg instead of eggs. I recommend increasing the chilling time to help the dough firm up for easier handling.
Seasonal flair: For a festive touch, sprinkle some crushed peppermint or add a hint of cinnamon to the dry mix—perfect for holidays or cozy days!

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 Flavor

Start by melting 10 tablespoons of unsalted butter in a non-stick pan over medium-low heat. Keep stirring gently but constantly for a few minutes. You’ll notice the butter transform—first melting, then foaming, and finally turning a lovely golden brown with a warming caramel-y and nutty aroma. This step infuses your cookies with that signature cozy depth you’ll love.

Step 2: Sweeten and Cool the Butter Mixture

Lower the heat to its lowest setting and stir in both ½ cup packed brown sugar and ⅓ cup white sugar. Whisk gently for about 1 minute; you want the sugars to start dissolving but not caramelize or melt. Then remove the pan from heat and let it cool for 5 minutes until it’s warm but not hot. This helps prevent scrambling your eggs in the next step.

Step 3: Whisk in the Wet Ingredients

Add 1 large egg, 1 egg yolk, 1 tablespoon of fragrant vanilla bean paste, ½ teaspoon vinegar, and ½ tablespoon gel red food coloring into the warm butter mixture. Whisk vigorously for about 2 minutes until you have a smooth, creamy, and beautifully tinted liquid base that will give your cookies their classic red velvet look and rich flavor.

Step 4: Combine and Sift 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. Sifting keeps the cocoa and leaveners evenly distributed and ensures your cookie dough has the perfect smooth texture.

Step 5: Fold Dry Ingredients Into the Wet Mixture

Make sure your wet mixture is not hot to touch. Using a rubber spatula, gently fold the dry ingredients into the wet until just combined. Don’t overmix here—a light hand helps your cookies stay tender and soft once baked.

Step 6: Add the Chocolate Mix

Fold in 8 ounces of chopped chocolate—3 oz white, 2.5 oz dark, and 2.5 oz milk chocolate—until distributed evenly throughout the dough. This melty mix of chocolates creates those irresistible pockets of gooey sweetness in every bite.

Step 7: Shape and Chill Your Cookies

Use a 2-tablespoon cookie scoop to form 10 balls of dough. If the dough feels too soft to scoop, pop it in the fridge for 10 minutes to firm up. Place each dough ball on a plate or baking sheet, and press a few extra chunks of chopped chocolate on top if you like. Then chill the cookie balls in the fridge for at least 2 hours — overnight is even better for flavor and texture development.

Step 8: 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 spaced at least 3 inches apart to give them room to spread. Bake for 12 minutes to get that soft, gooey center. If you prefer firmer cookies, try baking one first to find your ideal timing.

Step 9: Cool and Enjoy

Right out of the oven, sprinkle some flakey sea salt on top to elevate the flavor with a touch of savory balance. Let the cookies cool on the baking sheet at room temperature for 10-15 minutes before serving. These are absolute heaven when enjoyed warm — trust me, you won’t be able to wait!

Top Tip

These tips come straight from my kitchen adventures with the Red Velvet Chocolate Chip Cookies Recipe—to help you get that perfectly soft, gooey cookie every time!

Chill the dough thoroughly: Refrigerating the cookie dough balls for at least 2 hours, or preferably overnight, really deepens the flavor and improves texture. I’ve found skipping this step can make the cookies spread too much.
Use a mix of chocolates: I learned that combining white, dark, and milk chocolates creates the perfect balance of sweetness and complexity. It’s definitely worth the extra prep!
Don’t overmix the dough: Gently folding the dry ingredients into the wet just until combined keeps the cookies tender and soft instead of tough.
Watch the baking time closely: Baking a test cookie first helped me find the perfect 12-minute mark for a soft center. If you bake them too long, you lose that lovely gooey texture.

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

For a little extra wow factor, sprinkle flakey sea salt on top of the cookies right after baking. The salt contrasts beautifully with the sweetness and enhances the chocolate flavor. You can also add a light dusting of powdered sugar or drizzle some melted white chocolate for a festive touch.

Side Dishes

These cookies are perfect on their own, but if you want to serve something alongside, consider a cold glass of whole milk or a creamy vanilla latte for dipping. Fresh berries or a scoop of vanilla ice cream also pair wonderfully for dessert celebrations.

Make Ahead and Storage

Storing Leftovers

Store any leftover cookies in an airtight container at room temperature for up to 3 days. To keep them fresh and soft, place a slice of bread inside the container—it helps maintain moisture without making the cookies soggy.

Freezing

You can freeze the cookie dough balls in an airtight container or freezer bag. When you're ready to bake, place them directly on a baking sheet and add about 2-3 minutes to the baking time. This method lets you enjoy freshly baked cookies on demand without extra effort.

Reheating

If your cookies have lost some of that freshly-baked softness, just microwave one for 10-15 seconds. This quick reheating gives you that warm, gooey texture reminiscent of just-out-of-the-oven cookies.

Frequently Asked Questions:

Can I use regular cocoa powder instead of Dutch processed?

While regular cocoa powder can work, Dutch processed cocoa has a smoother, less acidic taste which complements the red velvet flavor better in this recipe. Using regular cocoa might slightly alter the taste and color.

Why is vinegar included in the recipe?

The vinegar reacts with the baking soda to help the cookies rise and also enhances the classic tangy note in red velvet desserts. It’s a small amount but essential for the authentic flavor and texture.

What if I don’t have vanilla bean paste?

You can substitute vanilla bean paste with good quality vanilla extract in equal amounts. The paste adds a lovely speckled look and a deeper vanilla flavor, but extract works well too.

Can I make these cookies vegan?

This recipe uses butter, eggs, and chocolate that are not vegan. To adapt, you’d need vegan butter, egg substitutes, and dairy-free chocolate. Keep in mind texture and flavor will differ from the classic recipe.

Final Thoughts

Whipping up this Red Velvet Chocolate Chip Cookies Recipe has been such a joyful baking journey for me, and I hope it fills your kitchen with the same cozy warmth and incredible chocolate-y goodness. Remember, the magic really comes alive when you share these soft, gooey treats warm with friends and family. Happy baking, and enjoy every delicious bite!