Easy Red Velvet Chocolate Chip Cookies

These easy red velvet chocolate chip cookies are chewy, rich, chocolaty and fudgy! They're a festive holiday cookie and perfect for occasions like Valentine's Day with their rich red colour!

Jump to:

• Why you'll love this recipe
• Recipe Ingredients
• Step-by-Step Instructions
• Storage and Leftovers
• Kitchen Equipment
• Alternative Ingredients
• Helpful Tips
• Frequently Asked Questions
• Related Recipes
• 📖 Recipe
• 💬 Comments

I don't know about you, but I always get so excited to see when a bakery has red velvet desserts! They're so unique, rich in red colour, and always look super decadent. That's why I decided to share my super delicious red velvet cookie recipe with you!

One of my favourite cookie recipes to make for Christmas is these classic chocolate chip cookies, but adding some cocoa powder and red food colouring makes them extra special, festive, and flavourful!

If you love red velvet desserts, then you should also check out these chewy and delicious red velvet crinkle cookies!

Why you'll love this recipe

• Quick: These are a no chill cookie recipe, meaning you don't have to wait for the dough to firm up in the fridge! Instead, you can bake them immediately. Many red velvet cookie recipes require you to chill the dough, but I've tested and perfected this recipe so you can skip the chilling step!
• Easy: These are simple to make with classic baking staples you probably already have in your kitchen!
• Decadent: For an easy recipe, these cookies pack an incredibly chocolaty flavour and rich and chewy texture that will melt in your mouth!

Recipe 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, but I like using salted to better enhance the flavour!
• Sugar: Both granulated (white) and brown sugar are used in this recipe.
• Eggs: The eggs give the cookies a chewy texture and help bind them.
• Vanilla Extract: A dash of vanilla for some sweet vanilla flavour.
• Milk: This recipe uses 2% milk.
• Flour: All-purpose flour is used.
• Cocoa Powder: Unsweetened cocoa powder makes the cookies chocolatey.
• Baking Soda: This helps the cookies rise.
• Salt: To enhance the flavour of the cookies!
• Food Colouring: This recipe uses liquid red food colouring.
• Chocolate Chips: This recipe uses semi-sweet chocolate chips.

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 Ingredients: To a large bowl, add the softened butter, granulated sugar, and brown sugar and mix on medium until combined with an electric hand mixer. Add the eggs, vanilla extract, and milk and mix again.

Step 3. Dry Ingredients: 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 4-5 extra chocolate chips into the cookie dough balls if you like them to be extra chocolaty. Bake 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.

Kitchen Equipment

• Mixing Bowls: You will need one large bowl for the wet ingredients and another for the dry ingredients.
• Electric Hand Mixer: This is used to mix the cookie batter.
• Measuring Cups and Spoons: For measuring the ingredients.
• Cookie Scoop: For scooping the cookie batter (not necessary, but can be helpful)
• Rubber Spatula: For folding the chocolate chips into the cookie dough.
• Baking Sheets: For baking the cookies.

Alternative Ingredients

• Food Colouring Gel: If you prefer to use gel instead of liquid food colouring, you can use ¾ teaspoon.
• White Chocolate Chips: A popular alternative is to make white chocolate chip red velvet cookies by swapping the semi-sweet chocolate chips for white instead!
• Beet Powder: If you're looking for a natural alternative to food colouring, you can use 2 teaspoons of beet powder instead.
• Buttermilk: Buttermilk is commonly used in red velvet recipes, however it's not the most common to find or have on hand so I've used regular milk in this recipe but feel free to replace with buttermilk if you prefer.

Helpful Tips

• 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!

Frequently Asked Questions

Related Recipes

• Chewy Chocolate Chip Cookies
• Red Velvet Crinkle Cookies

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