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 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

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.

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

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.

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 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.

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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 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

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 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

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

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:

Can I use regular red food coloring instead of gel?

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.

Why do I need to brown the butter?

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.

What if my dough is too soft to scoop?

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.

Can I make these cookies vegan or dairy-free?

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!