Hey there! If you’re craving something that combines classic red velvet charm with melty chocolate chunks, you’re in the right place. This Red Velvet Chocolate Chip Cookies Recipe is my go-to when I want a soft, gooey, and utterly indulgent treat that looks as amazing as it tastes.
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Why You'll Love This Recipe
I absolutely adore how these cookies come out every single time—soft, shiny red with that classic velvet texture, and loaded with chunks of mixed chocolate that melt perfectly in your mouth. Honestly, they almost steal the show at any gathering!
- Brown Butter Magic: Gives these cookies a rich, nutty depth you won’t get otherwise.
- Vibrant Red Color: The gel food coloring keeps them bright without affecting taste.
- Mixed Chocolate Chunks: The combo of white, milk, and dark chocolate adds exciting layers of flavor.
- Soft & Gooey Texture: Thanks to chilling the dough, you get perfectly tender cookies every time.
Ingredients & Why They Work
When you shop for this recipe, look for quality ingredients that’ll really boost the flavor. Brown butter and real vanilla bean paste make noticeable differences here, and don’t skimp on your chocolate selection—mixing types of chocolate creates a little magic.

- Unsalted butter: Browning the butter enhances nuttiness and adds depth to the cookie flavor.
- Brown sugar: Adds moisture and a touch of molasses flavor that complements the cocoa.
- White sugar: Balances sweetness and helps with cookie texture.
- Egg and egg yolk: Provide richness and help bind the dough for a tender crumb.
- Vanilla bean paste: Intensifies the vanilla aroma without watery consistency.
- Vinegar: Reacts with baking soda for that classic red velvet lift and soft texture.
- Gel red food color: Keeps the cookie’s color vibrant and bold without altering flavor.
- All purpose flour: Forms the structure of the cookie, giving it a perfect chew.
- Dutch processed cocoa powder: Provides true cocoa flavor with smoothness and slight acidity.
- Salt: Enhances all the flavors and balances sweetness; adjust to taste.
- Baking powder and baking soda: Work together to provide rise and tenderness.
- Chopped chocolate: A mix of white, milk, and dark chocolate chunks adds richness and texture.
- Flakey sea salt (optional): A finishing touch that lifts the flavors even more with a subtle crunch.
Make It Your Way
One of the things I love most about this Red Velvet Chocolate Chip Cookies Recipe is how adaptable it is. Whether you're craving an extra burst of chocolate or want to tweak the flavors to fit your dietary needs, these cookies welcome your personal touch with open arms.
- Double Chocolate Delight: I sometimes swap out one type of chocolate chunk for more dark chocolate, giving the cookies an even richer chocolate kick that pairs beautifully with the cocoa in the dough.
- Sea Salt Finish: Sprinkling flaky sea salt on top before baking is my secret to balancing the sweetness and enhancing the overall flavor. It’s a game-changer for those who love that sweet-salty combo!
- Dairy-Free Version: If you need a dairy-free twist, substituting the unsalted butter with a vegan butter alternative works well. Just be sure it’s a brand that browns nicely to still capture that nutty flavor.
- Festive Twist: For the holidays, I mix in some mini white chocolate chips and chopped dried cranberries instead of the traditional chocolate chunks—adding a festive pop of color and tartness.
- Lower Salt Option: If you prefer your cookies less salty, I find reducing the salt to ½ teaspoon keeps them soft and flavorful without being overpowering on the palate.
Step-by-Step: How I Make Red Velvet Chocolate Chip Cookies Recipe

Step 1: Brown That Butter to Perfume Your Cookie Base
Start by placing 10 tablespoons of unsalted butter in a non-stick pan over medium-low heat. Keep stirring gently as the butter melts, watching carefully as it transitions from pale yellow to a warm amber, releasing that irresistible caramel-y nutty aroma. This browning process takes a few minutes but is so worth it—the flavor depth it adds is the secret behind these cookies’ rich complexity.
Step 2: Sweeten and Soften – Adding Sugars on Low
Once browned, reduce the heat to the lowest setting and stir in both your brown sugar (½ cup packed) and white sugar (⅓ cup). Whisk this mix gently for just around one minute—the goal here is to soften and slightly dissolve the sugars without caramelizing them. You might notice the mixture looks a bit grainy or textured, which is perfectly normal. Remove from heat and let it cool for about 5 minutes until it’s warm but won’t cook your eggs.
Step 3: Create the Velvety Base – Whisking in Wet Ingredients
Now, add your egg, egg yolk, 1 tablespoon vanilla bean paste, ½ teaspoon vinegar, and a luxurious ½ tablespoon gel red food coloring to the cooled butter and sugar mixture. Whisk vigorously for around 2 minutes until the batter feels smooth, creamy, and beautifully vibrant—a perfect base for your red velvet magic.
Step 4: Sift and Stir – Mixing Dry Ingredients Carefully
In a separate bowl, sift together 1 ¼ cups all purpose flour, 2 tablespoons Dutch-processed cocoa powder, ¾ teaspoon salt (or ½ teaspoon if you prefer less salty), ½ teaspoon baking powder, and ¼ teaspoon baking soda. Give it a quick stir to combine. When mixing, remember your wet ingredients should be warm, not hot—gently fold in the dry mix with a rubber spatula, just until combined to keep the cookies tender and soft.
Step 5: Chocolate Chunk Love – Folding in the Good Stuff
Time for the best part: add 8 ounces of chopped chocolate pieces—my personal favorite blend is 3 oz white, 2.5 oz dark, and 2.5 oz milk chocolate. Fold these in evenly but gently, ensuring delicious pockets of melty chocolate throughout every bite.
Step 6: Scoop with Care – Forming Perfect Dough Balls
Once your dough is ready, use a 2-tablespoon cookie scoop to portion out 10 cookie dough balls. If the dough feels a little too soft or sticky to scoop, pop it in the fridge for about 10 minutes to firm up. Remember, don’t pack the dough—gently pull together the dough to maintain that light, airy texture that bakes into the softest cookies.
Step 7: Chill for Perfection
Place your dough balls on a plate or baking sheet and optionally press extra chocolate chunks on top for extra ooey-gooey goodness. Refrigerate them for a minimum of 2 hours—overnight is even better. This chilling step is key to developing the flavors and ensuring your cookies hold their shape beautifully while baking.
Step 8: Bake to Bliss at 375°F
Preheat your oven to 375 degrees Fahrenheit (conventional, no fan). Line a large, light-colored baking sheet with parchment paper. Arrange your chilled dough balls with at least 3 inches between them to allow for spreading. Bake for 12 minutes, but I always recommend testing one cookie first to see if you prefer a softer or firmer center.
Step 9: The Final Touch – Salt and Cool
Once out of the oven, sprinkle your cookies with flaky sea salt if you like that sweet-salty combo. Let the cookies rest at room temperature for 10-15 minutes to cool slightly and set before indulging. Trust me, enjoying these warm is the ultimate experience.
Top Tip
These tips come from lots of experimenting in my kitchen to help you get perfect, soft, and irresistibly gooey Red Velvet Chocolate Chip Cookies every time.
- Chill the Dough: Patience really pays off here! Refrigerating the dough for at least 2 hours (or overnight) helps develop deeper flavor and keeps the cookies from spreading too thin while baking.
- Don’t Overmix: Folding the dry ingredients gently into the wet keeps the cookies tender and soft. Too much mixing can make them dense or tough.
- Test Bake First: Bake one cookie first so you can adjust time to your preferred softness—everyone loves their gooey cookies a little differently!
- Brown the Butter Carefully: Keep stirring and keep the heat moderate so you get that beautiful nutty aroma without burning—this step adds amazing depth of flavor to these cookies.
How to Serve Red Velvet Chocolate Chip Cookies Recipe

Garnishes
While the cookies are delicious on their own, a light sprinkle of flaky sea salt right after baking adds a perfect contrast that enhances both the chocolate and red velvet flavors beautifully. For a festive touch, dust a little powdered sugar or drizzle melted white chocolate on top.
Side Dishes
Serve these cookies with a tall glass of cold milk, a cup of rich hot cocoa, or even a scoop of vanilla ice cream for an indulgent dessert treat. They also pair wonderfully with fresh berries or a light fruit salad to balance the richness.
Make Ahead and Storage
Storing Leftovers
Store your baked Red Velvet Chocolate Chip Cookies in an airtight container at room temperature. They’ll stay fresh and soft for 3-4 days—perfect for a midweek sweet treat!
Freezing
If you want to prep ahead, freeze the cookie dough balls in an airtight container. When you’re ready to bake, place them on your baking sheet directly from the freezer and add an extra 2-3 minutes to the baking time. This way you can have fresh-baked cookies anytime.
Reheating
To enjoy leftover cookies soft and warm again, microwave them for 10-15 seconds. This brings back the gooey texture like they just came out of the oven. Just be careful not to overheat as they can dry out quickly.
Frequently Asked Questions:
You can, but gel food color is more concentrated, so you might need to use more regular liquid food coloring to achieve that vibrant red. Gel also won’t affect the dough’s consistency as much.
Browning the butter adds a rich, nutty caramel flavor that deepens the taste of these cookies, making them extra special compared to regular melted butter or softened butter.
If your dough feels too soft or sticky, pop it in the refrigerator for about 10 minutes. This firms it up just enough to scoop cleanly without squishing the dough balls.
This recipe relies on butter and eggs for its texture and flavor, but you could experiment with vegan butter and egg substitutes. Keep in mind the texture and taste may differ slightly from the classic Red Velvet Chocolate Chip Cookies.
Final Thoughts
Creating these Red Velvet Chocolate Chip Cookies has been such a joyful journey, blending the classic charm of red velvet with gooey chocolate chunks and that irresistible brown butter flavor. Whether you’re baking for a special occasion or simply craving a homemade treat, these cookies promise to bring warmth, sweetness, and a splash of color to your day. I hope you enjoy every bite as much as I do—happy baking!
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Red Velvet Chocolate Chip Cookies Recipe
- Prep Time: 20 minutes
- Chilling Time: 2 hours
- Cook Time: 12 minutes
- Total Time: 2 hours 32 minutes
- Yield: 10 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Ultimate Red Velvet Chocolate Chip Cookies combine rich red velvet flavor with mixed chocolate chunks for a soft, gooey treat that's perfect for any occasion. The brown butter adds a nutty depth, while the vibrant red color and optional sea salt topping make these cookies visually stunning and irresistibly delicious.
Ingredients
Wet Ingredients
- 10 tablespoon unsalted butter (140g)
- ½ cup light or dark brown sugar, packed (100g)
- ⅓ cup white sugar (65g)
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla bean paste
- ½ teaspoon vinegar
- ½ tablespoon gel red food color
Dry Ingredients
- 1 ¼ cup all purpose flour (160g)
- 2 tablespoon Dutch processed cocoa powder (12g)
- ¾ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
Add-ins
- 8 oz or 225g chopped chocolate (mix of white, milk and dark chocolate: about 3 oz white, 2.5 oz dark, 2.5 oz milk)
- Optional: flakey sea salt for sprinkling
Instructions
- Brown the Butter: Place the butter in a non-stick pan and melt it on medium-low heat. Keep stirring for a few minutes until the butter starts to look brown and develops a caramel-y nutty aroma.
- Add Sugars: Turn the heat down to the lowest setting, then add the brown and white sugars. Whisk gently on low heat for 1 minute, then remove from heat. The sugars should dissolve slightly without caramelizing, resulting in a somewhat grainy mixture.
- Cool the Mixture: Let the mixture cool for 5 minutes until it is warm but not hot to the touch.
- Mix Wet Ingredients: Add the egg, egg yolk, vanilla bean paste, vinegar, and red food coloring to the cooled butter-sugar mixture. Whisk vigorously for about 2 minutes until smooth and creamy.
- Prepare Dry Ingredients: Sift the flour, cocoa powder, salt, baking powder, and baking soda into a separate bowl. Stir together to combine evenly.
- Combine Wet and Dry: Ensure the wet ingredients are no longer hot. Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Avoid overmixing to keep cookies tender.
- Add Chocolate Chunks: Fold in the chopped chocolate pieces until evenly distributed throughout the dough.
- Portion Dough: Use a 2-tablespoon cookie scoop to form 10 cookie dough balls. If the dough feels too soft to scoop, refrigerate for 10 minutes before scooping. Handle dough gently without applying pressure.
- Chill Dough: Place the cookie balls onto a plate or baking sheet. Optionally, press a few extra chocolate chunks on top of each ball. Refrigerate for at least 2 hours, preferably overnight, for best flavor and texture.
- Preheat and Prepare for Baking: Preheat your oven to 375 degrees Fahrenheit (conventional, no fan). Line a large, light-colored cookie sheet with parchment paper.
- Bake Cookies: Arrange the chilled cookie balls on the prepared baking sheet, spacing them at least 3 inches apart. Bake for 12 minutes, testing one cookie first to adjust baking time for desired softness.
- Cool and Serve: Remove cookies from oven and optionally sprinkle with flakey sea salt. Allow cookies to cool at room temperature for 10-15 minutes before serving. Enjoy warm for the best texture.
Notes
- For the ultimate texture, eat these cookies freshly baked. If not fresh, warm in the microwave for 10-15 seconds before serving.
- You can freeze the cookie dough balls in an airtight container and bake them directly from frozen. Increase baking time by 2-3 minutes based on desired doneness.
- Adjust salt amount to your taste; reducing to ½ teaspoon salt can make the cookies less salty.
- If dough is too soft to scoop, chilling briefly helps with portioning.
Nutrition
- Serving Size: 1 cookie
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg





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