These easy red velvet chocolate chip cookies are packed with ooey gooey goodness and have the most crisp edges! They're soft, chewy, and require no chilling time before baking (yay for time saving recipes)!
Jump to:
I always get excited about red velvet desserts! They're so unique, rich, and decadent. They also have an amazing red colour perfect for occasions like Valentine's Day and Christmas!
One of my favourite cookie recipes to make for Christmas are these classic chocolate chip cookies, but adding the popular cake flavour of red velvet makes these extra special, festive, and tasty!
Ingredients
- Butter: The butter should be softened for the perfect texture. It will be easy to mix and easy to scoop and roll the cookies. You can use either salted or unsalted.
- Sugar: Both granulated (white) and brown sugar are used in this recipe.
- Eggs
- Vanilla Extract
- Milk: This recipe uses 2% milk, but buttermilk is also a popular option.
- All Purpose Flour
- Unsweetened Cocoa Powder: To make the cookies chocolatey.
- Baking Soda
- Salt
- Food Colouring: This recipe uses liquid red food dye, but you can also use gel (you would just use less - starting with ¾ teaspoon).
- Chocolate Chips: This recipe uses semi-sweet chocolate chips but white chocolate chips and yogurt chips also taste great!
See the recipe card below for the ingredient measurements.
Step-by-Step Instructions
Step 1 - Prepare: Preheat the oven to 350 degrees Fahrenheit and prepare two baking sheets with parchment paper.
Step 2 - Wet Mixture: To a large bowl, add the softened butter, granulated sugar, and brown sugar and mix on medium speed until combined with an electric hand mixer. Add the eggs, vanilla extract, and milk and mix again.
Step 3 - Dry Mixture: To a separate bowl, add the flour, cocoa powder, baking soda, and salt, and mix with a whisk.
Step 4 - Combine Wet and Dry: Add the dry ingredients into the bowl with the wet ingredients, add the red food colouring, and mix until combined. Use a rubber spatula to fold in the chocolate chips.
Step 5 - Bake: Scoop 1-inch balls of cookie dough, then roll in the palms of your hands to shape, and place 1-inch apart on the baking sheets. Stick a few extra chocolate chips into the cookie dough balls and bake in the preheated oven for 6-8 minutes.
Storage and Leftovers
Store the cookies at room temperature in an airtight container for up to one week or in the freezer for up to 3 months.
Frequently Asked Questions
These cookies are on the darker red side, but they're still red. If they're too dark/brown, too much cocoa powder may have been used (refrain from packing when measuring it). Add more red food colouring as needed also.
No, you do not need to chill the cookie dough with this recipe!
Related Recipes
If you love red velvet desserts, then you should also check out these chewy and delicious red velvet crinkle cookies! You might also love my classic chewy chocolate chip cookies too!
Print📖 Recipe
Easy Red Velvet Chocolate Chip Cookies
- Total Time: 20 minutes
- Yield: 30 cookies
- Diet: Vegetarian
Description
These easy red velvet chocolate chip cookies are chewy, fudgy, and so delicious!
Ingredients
- Butter: 1 cup, softened
- Granulated Sugar: ¾ cup
- Brown Sugar: 1 cup, packed
- Eggs: 1
- Vanilla Extract: 1 teaspoon
- Milk: 1 tablespoon
- Flour: 2 cups
- Unsweetened Natural Cocoa Powder: ¼ cup
- Baking Soda: 1 teaspoon
- Salt: ½ teaspoon
- Red Food Colouring: 2 tablespoons
- Semi-Sweet Chocolate Chips: 1 and ½ cups
Instructions
- Prepare: Preheat the oven to 350 degrees Fahrenheit and prepare two baking sheets with parchment paper.
- Wet Mixture: To a large bowl, add the softened butter, granulated sugar, and brown sugar and mix on medium speed until combined with an electric hand mixer. Add the eggs, vanilla extract, and milk and mix again.
- Dry Mixture: To a separate bowl, add the flour, cocoa powder, baking soda, and salt, and mix with a whisk.
- Combine Wet and Dry: Add the dry ingredients into the bowl with the wet ingredients, add the red food colouring, and mix until combined. Use a rubber spatula to fold in the chocolate chips.
- Bake: Scoop 1-inch balls of cookie dough, then roll in the palms of your hands to shape, and place 1-inch apart on the baking sheets. Stick a few extra chocolate chips into the cookie dough balls and bake in the preheated oven for 6-8 minutes.
Notes
Don't pack the cocoa powder. If too much cocoa powder is used, it will overpower the red food colouring, and the cookies will look less red and more chocolatey brown (note, these cookies, however, are not bright red; they are a dark red/maroon colour).
Use enough food colouring. In order for the red to come through the cookies, at least two tablespoons of food colouring is needed. It may seem like a lot but don't worry because it won't alter the taste or anything!
Add more chocolate chips! If you like extra chocolatey chocolate chip cookies, then add 4-5 more chocolate chips into the tops of the cookie dough balls before baking. This also makes the cookies look more appealing with chocolate chunks sticking out!
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
- Prep Time: 10 minutes
- Cook Time: 10
- Category: cookies, Dessert
- Method: Bake
- Cuisine: American
Andrea says
Make these every Valentine’s Day 🙂 so chewy and delish! Do you enjoy them?