Red Velvet Chocolate Chip Cookies – Deliciously thick, soft, and chewy chocolate chip cookies that are coloured a romantic red, and stuffed full of white chocolate chips. These make the PERFECT Valentine’s Day cookies!
Red Velvet Chocolate Chip Cookies
Looking for a super quick and easy (yet impressive) treat to make for Valentine’s Day?
These Red Velvet Chocolate Chip Cookies are just that! They’re thick, soft and chewy; coloured a beautifully romantic red, and loaded with melty white chocolate chips.
They also have a hint of cocoa, giving them a delicious vanilla and chocolate flavour combination.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Plain/all-purpose flour: Weighed correctly. I highly recommend using kitchen scales instead of measuring cups.
- Cocoa powder: You’ll only need 2 tablespoons, to give a hint of chocolate.
- Baking powder
- Baking soda
- Cornflour/cornstarch: Makes for extra soft and chewy cookies.
- Unsalted butter: Melted.
- Light brown sugar: Using more brown sugar than white sugar is what makes the cookies so chewy.
- Caster/granulated sugar
- Large egg
- Vanilla extract
- Red food colouring: I used Sugarflair Spectral Concentrated Paste Colour – Christmas Red.
- White chocolate chips: If desired, you can use milk, dark, or semi-sweet chocolate chips instead.
How to make Red Velvet Chocolate Chip Cookies
To make these cookies, simply grab a medium mixing bowl and whisk together the flour, cocoa powder, baking powder, baking soda, cornflour, and salt. Set aside.
In a separate large mixing bowl, whisk together the melted butter and sugars until combined.
Add the egg, and vanilla extract, and mix until combined.
Add in enough red food colouring to reach desired shade.
Add the dry ingredients, and mix in until just combined. Add more food colouring if needed.
Fold in the white chocolate chips.
Roll the dough into 2-oz balls (or use a medium cookie scoop), and place onto a baking tray lined with parchment paper or a silicone mat.
TIP: For extra thick cookies, freeze the cookie dough balls for about 10 – 20 minutes or until firm. Bake straight from frozen.
Bake for 10 – 12 minutes.
Allow to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.
Tools you’ll need
Here are a few handy tools I used to make these cookies. As an Amazon Associate, I earn from qualifying purchases.
- Baking trays
- Mixing bowls
- Kitchen scales: I always recommend weighing out your ingredients for complete accuracy. Sometimes using cups can be a little off, especially when it comes to ingredients like flour.
- Cookie scoops: Used instead of rolling the dough into balls. I used the medium cookie scoop for these cookies.
These Red Velvet Chocolate Chip Cookies are:
- super quick and easy to throw together
- deliciously thick, soft, and chewy
- flavoured with a hint of cocoa and vanilla
- coloured a vibrant red – perfect for Valentine’s Day!
- studded with white chocolate chips
How long will these red velvet cookies last? These cookies can be kept in an airtight container at room temperature for up to 1 week. Microwave for a few seconds for a warm, gooey cookie.
Want freshly-baked cookies every time? Cookie dough balls can also be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.
Try these cookies next!
- Chocolate Crinkle Cookies
- Double Chocolate Banana Cookies
- Classic Peanut Butter Cookies
- Melting Moments (Butter Cookies)
- 2 cups (250g) plain/all-purpose flour
- 2 tablespoons (14g) cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (150g) light brown sugar
- 1/4 cup (50g) caster/granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- Red food colouring
- 1 cup (175g) white chocolate chips
- Preheat the oven to 180C/350F/Gas 4. Line a baking tray with parchment paper or a silicone mat, and set aside.
- Whisk together the flour, cocoa powder, baking powder, baking soda, cornflour, and salt. Set aside.
- In a separate large mixing bowl, whisk together the melted butter and sugars until combined. Add the egg, and vanilla, and mix until combined.
- Add enough red food colouring to reach desired shade.
- Add the dry ingredients, and mix until just combined. Add more food colouring if needed.
- Fold in the chocolate chips.
- Roll the dough into 2-oz balls (or use a medium cookie scoop), and place onto the prepared baking tray. Bake for 10 - 12 minutes.
- Allow to cool on the baking tray for 5 - 10 minutes before transferring them to a wire rack to cool completely.
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.
Nutrition Information:Yield: 20 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 180Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 97mgCarbohydrates: 25gFiber: 1gSugar: 15gProtein: 2g
Nutrition information isn’t always accurate.
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