Picture this: a cookie so stunning it stops scrolling mid-Instagram feed. Red velvet meets chocolate chip in a dessert that’s equal parts eye candy and mouthgasm. These aren’t your grandma’s sugar cookies—unless your grandma had a flair for drama and a secret TikTok account.
Why settle for basic when you can bake something that looks like it belongs in a patisserie window? Let’s get to it.
Why These Cookies Are Next-Level Good
The combo of red velvet’s subtle cocoa and melty chocolate chips creates a flavor bomb. The texture?
Chewy centers with crispy edges—because life’s too short for mediocrity. Plus, that vibrant red makes them irresistible. Pro tip: Serve these at a party, and watch people forget their names.
Ingredients You’ll Need
- 1 ¼ cups all-purpose flour (spooned and leveled, unless you enjoy dense hockey pucks)
- 2 tbsp cocoa powder (the cheap stuff works, but don’t tell the snobs)
- ½ tsp baking soda (not baking powder—unless you want flat, sad cookies)
- ¼ tsp salt (because even cookies need balance)
- ½ cup unsalted butter, softened (microwave for 10 seconds if you’re impatient)
- ¾ cup granulated sugar (white sugar, not your keto alternative)
- 1 large egg (room temp, unless you like lumpy dough)
- 1 tsp vanilla extract (imitation works, but why?)
- 1 tbsp red food coloring (gel works best; liquid makes a mess)
- 1 cup chocolate chips (semi-sweet, or go wild with dark)
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C).
No, guessing won’t cut it.
- Whisk dry ingredients: flour, cocoa powder, baking soda, and salt in a bowl. Set aside.
- Cream butter and sugar until fluffy. If your arm hurts, you’re doing it right.
- Add egg, vanilla, and food coloring.
Mix until it looks like a crime scene.
- Gradually add dry ingredients. Overmixing = tough cookies. Don’t.
- Fold in chocolate chips.
Resist eating the dough (or don’t, we’re not your mom).
- Scoop dough into 1.5-inch balls, space them 2 inches apart on a baking sheet.
- Bake for 9–11 minutes. They’ll look underdone—that’s the secret to chewiness.
- Cool on the sheet for 5 minutes, then transfer to a rack. Patience is a virtue.
How to Store These Beauties
Room temp: Store in an airtight container for up to 3 days (if they last that long). Freezing: Layer cookies between parchment paper in a freezer bag for up to 2 months.
Microwave for 10 seconds to revive. FYI, they also make great ice cream sandwiches.
Why You Should Bake These ASAP
They’re easier than cake but just as impressive. Perfect for holidays, gifts, or bribing your landlord.
Plus, the red velvet twist makes them stand out in a sea of basic chocolate chip cookies. IMO, they’re the ultimate flex for amateur bakers.
Common Mistakes to Avoid
- Overbaking: They firm up as they cool. Pull them out when edges are just set.
- Using cold butter: Your dough will be lumpy, and your patience will be thin.
- Skimping on food coloring: Weak color = sad cookies.
Commit to the drama.
- Overcrowding the baking sheet: Cookies need personal space too.
Swaps and Alternatives
Gluten-free? Swap in 1:1 GF flour. Vegan? Use flax eggs and plant-based butter. No chocolate chips? White chocolate or pecans work (but we’re judging you). For a healthier version, try coconut sugar and dark chocolate—but let’s be real, these are treats.
FAQs
Can I use natural food coloring?
Sure, but the color will be muted. Beet powder works, but it adds flavor.
If you’re okay with pinkish-brown cookies, go for it.
Why did my cookies spread too much?
Butter was too soft, or your baking soda is old. Chill the dough for 30 minutes next time.
Can I double the recipe?
Absolutely. Just don’t blame us when you eat half the batch in one sitting.
How do I make them extra chewy?
Replace ¼ cup of granulated sugar with brown sugar.
Science magic.
Final Thoughts
These cookies are the unicorn of desserts—equal parts stunning and delicious. Whether you’re baking for clout or just craving something epic, this recipe delivers. Now go preheat that oven and start your cookie empire.