Picture this: a cookie so soft it practically melts in your mouth, with a deep red velvet swirl and pockets of chocolate that make every bite an event. These aren’t your grandma’s chocolate chip cookies—unless your grandma is a dessert wizard with a flair for drama. Red velvet chocolate chip cookies combine the best of both worlds: the rich, slightly tangy flavor of red velvet and the classic comfort of chocolate chips.
They’re Insta-worthy, crowd-pleasing, and stupidly easy to make. Why settle for basic when you can have extraordinary?
Why This Recipe Slaps
First, the color. That bold red hue screams indulgence, making these cookies impossible to ignore.
Second, the texture: soft, chewy, with just the right amount of crisp edges. The cocoa in red velvet adds depth without overpowering, and the buttermilk (or hack: vinegar + milk) gives it that signature tang. Chocolate chips?
They’re the supporting actors who steal the show. These cookies are the lovechild of a brownie and a cookie—no one will resist them.
Ingredients You’ll Need
- 1 ½ cups all-purpose flour (spooned and leveled, unless you enjoy dense hockey pucks)
- 2 tbsp cocoa powder (unsweetened, because we’re not monsters)
- 1 tsp baking soda (fresh, unless you want flat cookies)
- ½ tsp salt (balances the sweetness, trust me)
- ½ cup unsalted butter (room temp, not melted—patience is key)
- ¾ cup granulated sugar (for sweetness)
- ¼ cup brown sugar (for chewiness)
- 1 large egg (also room temp, because consistency matters)
- 1 tbsp red food coloring (gel works best; liquid makes things messy)
- 1 tsp vanilla extract (the good stuff, not imitation)
- 1 tbsp buttermilk (or 1 tbsp milk + ¼ tsp vinegar, in a pinch)
- 1 cup chocolate chips (semisweet or dark, unless you’re 12)
How to Make Them (Without Messing Up)
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Pro tip: Don’t skip the parchment unless you enjoy scraping cookies off pans.
- Whisk dry ingredients. In a bowl, mix flour, cocoa powder, baking soda, and salt. Set aside.
- Cream butter and sugars.
Beat butter, granulated sugar, and brown sugar until fluffy (about 2 minutes). If your butter’s too cold, you’ll hate your life.
- Add wet ingredients. Mix in egg, food coloring, vanilla, and buttermilk.
The batter should look alarmingly red—this is normal.
- Combine dry and wet. Gradually add dry ingredients to wet, mixing until just combined. Overmixing = tough cookies.
Fold in chocolate chips.
- Scoop and bake. Drop 1.5-tbsp balls of dough onto the sheet, 2 inches apart. Bake for 10-12 minutes.
They’ll look underdone—that’s the secret to chewiness.
- Cool. Let them sit on the pan for 5 minutes, then transfer to a rack. Resist eating them all immediately.
How to Store These Beauties
Room temp: Store in an airtight container for up to 5 days (if they last that long). Freezing: Freeze dough balls or baked cookies for up to 3 months.
Thaw dough before baking, or microwave frozen cookies for 10 seconds to revive them. FYI, hiding them in the back of the fridge doesn’t work—someone will find them.
Why You Should Make These Cookies
They’re easier than cake but just as impressive. Perfect for holidays, parties, or bribing your neighbors.
The tangy-sweet balance makes them addictive, and the red velvet twist turns a basic cookie into a conversation starter. Plus, kids and adults alike lose their minds over them. Win-win.
Common Mistakes (And How to Avoid Them)
- Overbaking.
Pull them out when they’re slightly soft in the middle. They firm up as they cool.
- Cold butter. Room temp butter creams better.
Microwaving it to soften? Risky business.
- Too much food coloring. Stick to 1 tbsp gel.
Your cookies shouldn’t stain teeth.
- Overmixing. Gluten development = tough cookies. Mix until just combined.
Swaps and Subs
Gluten-free? Use a 1:1 GF flour blend. Dairy-free? Swap butter for coconut oil and use almond milk + vinegar. No buttermilk? Milk + vinegar works. Hate chocolate chips? White chocolate or pecans add a fancy twist.
IMO, though, chocolate chips are non-negotiable.
FAQs
Can I use liquid food coloring?
Technically yes, but gel is better. Liquid can throw off the dough’s consistency, and you’ll need way more to get that vibrant red.
Why are my cookies cakey?
Too much flour or overmixing. Measure flour correctly (spoon and level) and mix until just combined.
Also, check your baking soda’s freshness.
Can I skip the cocoa powder?
Then they’re just red cookies, not red velvet. The cocoa’s essential for flavor. Don’t cut corners.
How do I get perfectly round cookies?
Right after baking, use a round cookie cutter or glass to gently swirl around the edges.
Works like magic.
Final Thoughts
These cookies are a flex. They look fancy but require zero skill. They’re soft, rich, and impossible to stop eating.
Make them once, and you’ll be the designated cookie person forever. Fair warning.