Red Velvet Chocolate Chip Cookies

Red Velvet Chocolate Chip Cookies


Today I made red velvet chocolate chip cookies for Valentine’s Day. I’ve actually never made a red velvet recipe before, so these were very fun to make! This cookie dough needs to chill for at least 1 hour, so plan accordingly.

On to the recipe and method…

Red Velvet Chocolate Chip Cookies

Red Velvet Chocolate Chip Cookies

Prep Time 1 hour 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Yields 18


  • 1 and 1/2 cups + 1 tablespoon plain flour 198g
  • 1/4 cup unsweetened cocoa powder 21g
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter 115g, softened to room temperature.
  • 3/4 cup light brown sugar 150g, or dark brown
  • 1/4 cup granulated sugar 50g
  • 1 egg at room temperature
  • 1 tablespoon milk 15ml
  • 2 teaspoons vanilla extract
  • 1.5 tablespoons red food colouring liquid or gel
  • 1 cup chocolate chips 180g, plus a few extra for after baking


  1. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Set aside.
  2. Using a hand or stand mixer, beat the butter on high speed until creamy, about 1 minute. Beat in the sugars until combined. Add the egg, milk, and vanilla extract, and mix well. Pour in the dry ingredients, and mix on low speed until a soft dough forms. The dough will be very sticky, but it's fine.
  3. Cover the dough tightly with foil, or plastic wrap, and refrigerate for at least 1 hour (and up to 4-5 days-- make sure you let the cookie dough sit out at room temperature for about 45 minutes before baking if chilling for more than 1 day.). Chilling is mandatory.
  4. Preheat the oven to 350F/176C, and line a baking tray with silicone mat or parchment paper. The dough will still be quite sticky after 1 hour, so just damp your hands to prevent sticking. Roll the dough into 1.5 tablespoon balls and place on the prepared baking tray. Bake for 10 - 11 minutes.
  5. After, slightly press down on the warm cookies to create crinkles, then place a few extra chocolate chips on top. Allow to cool for 5 minutes before transferring them to a wire rack.
  6. Store cookies in an airtight container at room temperature for up to 7 days. Cookies may be frozen for up to 2 months. Cookie dough may be frozen up to 2 months - thaw overnight in the refrigerator. Cookie dough balls may be frozen up to 2 months. Bake for 1-2 extra minutes (do not thaw).


Recipe by Sally's Baking Addiction

Red Velvet Chocolate Chip Cookies

Red Velvet Chocolate Chip Cookies

These cookies have a delicious chocolatey flavour with a hint of vanilla. You’ve got to try these if you are a chocolate cookie lover [emoji face savouring delicious food]


You Might Also Like

No Comments

Leave a Reply