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 chopped chocolate - mix of white, milk, and dark (225g); Flakey sea salt to sprinkle on top

If you adore the classic charm of chocolate chip cookies but crave something with a bit more drama, trust me, this Red Velvet Chocolate Chip Cookies Recipe will steal your heart. Imagine vibrant red dough loaded with a melty, chocolatey mix that’s as irresistible as it sounds!

The image shows several bright red cookies with a slightly rough texture, each topped with pieces of white and brown nuts and chocolate. The cookies are thick and round, placed on a metal cooling rack over a white marbled surface. The nuts and chocolate chunks sit unevenly spread on top, giving the cookies a textured and chunky appearance. The overall look is rich with red contrasting against the creamy white and brown toppings, making them visually striking. 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’ve made countless cookie recipes, but these red velvet chocolate chip beauties have a special place in my kitchen. From the rich caramelized butter flavor to the gooey chocolate chunks, every bite feels like a cozy, indulgent treat.

Vibrant Color & Flavor: Uses gel red food color for a stunning, true red without messing with dough consistency.
Caramelized Butter Base: Adds depth and richness that sets these cookies apart from your average chocolate chip.
Triple Chocolate Chunk Mix: Combines white, milk, and dark chocolate for a luscious, melty experience.
Gooey Texture: A soft, tender crumb that’s perfected with chilling – totally worth the wait!

Ingredients & Why They Work

Before you dive into mixing dough, let’s chat about the key players. Picking good-quality butter and that perfect blend of chocolates makes all the difference here. Also, don’t skimp on the vanilla bean paste—it adds so much real flavor!

Flat lay of a small slab of unsalted butter with a golden sheen, a neat pile of light brown sugar granules, a small mound of fine white sugar, one large brown egg and one slightly smaller egg yolk on a crisp white ceramic plate, a small white bowl filled with amber vanilla bean paste, a small white bowl holding a clear vinegar, a small white bowl containing bright gel red food coloring, a simple white ceramic bowl with all purpose flour, a small white bowl of rich Dutch processed cocoa powder, a pinch of coarse salt crystals scattered elegantly, a small white bowl with pale baking powder powder, a tiny white bowl filled with fine baking soda, a white ceramic dish artistically arranged with a mix of chopped white, milk, and dark chocolate chunks, all ingredients fresh and natural, perfect symmetry in layout 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 it develops a nutty, caramel note that really elevates the cookie's richness.
Light or Dark Brown Sugar: Adds moisture and a deep molasses flavor that complements the cocoa perfectly.
White Sugar: Balances sweetness and helps give that classic cookie texture.
Egg and Egg Yolk: Provide structure while keeping the cookie tender and rich.
Vanilla Bean Paste: Intense, fragrant vanilla flavor that’s far superior to extract in my opinion.
Vinegar: Reacts subtly with the baking soda to keep cookies soft and adds a slight tang that enhances red velvet charm.
Gel Red Food Color: For that eye-catching vibrant red color without altering the dough’s texture.
All-Purpose Flour: The sturdy base to hold everything together with just the right chew.
Dutch Processed Cocoa Powder: Smooth, mellow cocoa flavor that blends seamlessly with the red velvet theme.
Salt: Balances sweetness and sharpens all the flavors; I tweak it depending on desired saltiness.
Baking Powder & Baking Soda: The perfect leavening duo for soft, slightly puffy cookies with great rise.
Chopped Chocolate (white, milk, dark): A custom triple-chocolate mix that melts into pockets of pure joy.
Flakey Sea Salt (optional): Sprinkled on top to add a surprising little crunchy contrast to the sweet cookie.

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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 best parts about this Red Velvet Chocolate Chip Cookies Recipe is how easy it is to customize. Whether you want to amp up the chocolate factor or tweak it for dietary needs, there’s a way to make these cookies uniquely yours!

Chocolate Mix Variations: I love experimenting with different combinations of white, milk, and dark chocolate chunks. My personal favorite is a mix of 3 oz white, 2.5 oz dark, and 2.5 oz milk chocolate for that perfect balance of sweetness and richness.
Vegan Version: Try swapping the butter for a plant-based alternative and using a flax egg (1 tablespoon ground flaxseed + 3 tablespoon water) instead of eggs. Just note that the texture will be a bit different but still deliciously indulgent!
Seasonal Twist: Add a pinch of cinnamon or a hint of espresso powder to the dry ingredients for a cozy fall-inspired touch that pairs beautifully with the red velvet flavor.
Salt Lovers Unite: Don’t skip the optional flakey sea salt on top! I sprinkle a tiny bit on warm cookies for that perfect salty-sweet combo that takes these from great to unforgettable.

Step-by-Step: How I Make Red Velvet Chocolate Chip Cookies Recipe

A stack of three thick red velvet cookies with gooey melted chocolate and white nut pieces on top and inside, showing rich dark red layers and shiny brown chocolate pockets, resting on a cooling rack over a white marbled surface, surrounded by more cookies blurred in the background, photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Butter to Perfection

Start by placing 10 tablespoons of unsalted butter in a non-stick pan over medium-low heat. Stir continuously as the butter melts and begins to brown, releasing a warm caramel-y, nutty aroma. This step is key—it adds depth and richness that you can taste in every bite. Watch closely so it doesn’t burn, usually about 3–5 minutes.

Step 2: Gently Whisk in Sugars

Turn the heat down to the lowest setting and add ½ cup packed brown sugar and ⅓ cup white sugar. Whisk gently for about 1 minute to help dissolve the sugars without melting or caramelizing them fully. The mixture will look grainy but don’t worry—that texture is exactly what you want to keep the cookies tender.

Step 3: Cool and Cream the Batter

Remove the pan from heat and let the butter-sugar mixture cool for around 5 minutes until warm but not hot. Next, whisk in 1 large egg, 1 egg yolk, 1 tablespoon vanilla bean paste, ½ teaspoon vinegar, and ½ tablespoon gel red food color. Whisk quickly for about 2 minutes until the mixture is luxuriously smooth and creamy, bursting with that vibrant red hue.

Step 4: Mix and Fold in Dry Ingredients

In a separate bowl, sift together 1¼ cups all-purpose flour, 2 tablespoons Dutch processed cocoa powder, ¾ teaspoon salt (or ½ teaspoon if you prefer a milder taste), ½ teaspoon baking powder, and ¼ teaspoon baking soda. Make sure your wet ingredients are just warm—not hot—before gently folding the dry mixture in using a rubber spatula. Fold until just combined; overmixing will make the dough tough.

Step 5: Fold in Those Delicious Chocolate Chunks

Take 8 ounces (225g) of your chopped chocolate mix—white, milk, and dark—and fold it evenly into the dough. This step is your ticket to pockets of melty, gooey chocolate in every cookie bite.

Step 6: Shape and Chill Your Cookie Dough

Use a 2-tablespoon cookie scoop to form 10 balls of dough. If the dough feels too soft or runny, pop it in the fridge for 10 minutes to firm up—it makes scooping and shaping much easier. Place the dough balls on a plate or baking sheet, add a few extra chocolate chunks on top if you like, then refrigerate for at least 2 hours—overnight is even better for flavor and texture.

Step 7: Bake to Gooey Perfection

Preheat your oven to 375°F (conventional, no fan). Line a large, light-colored baking sheet with parchment paper. Arrange dough balls on the sheet, leaving at least 3 inches between each to allow room for spreading. Bake for 12 minutes for soft, gooey cookies—feel free to tweak the time slightly to match your preferred doneness. I always recommend test baking a single cookie first!

Step 8: Finish with a Touch of Salt and Cool

Right after baking, sprinkle a pinch of flakey sea salt on the warm cookies if you like that sweet-salty contrast. Allow them to cool on the baking sheet at room temperature for 10–15 minutes before indulging. These cookies are absolute magic when eaten warm, with melty chocolate and that signature soft red velvet crumb.

Top Tip

These tips will help you get the best results from your Red Velvet Chocolate Chip Cookies Recipe, making sure every bite is as moist, rich, and gooey as you dream of.

Brown the Butter Properly: I found that patiently browning the butter until it smells nutty and caramel-like adds incredible depth to the cookies, so don’t rush this step!
Mind the Temperature: Adding the dry ingredients when the butter mixture is warm but not hot prevents scrambling the eggs and keeps your dough silky.
Gentle Folding: I always fold the dry ingredients gently into the wet to avoid tough cookies—just combine until you don’t see flour streaks.
Chill Time Counts: Refrigerating the dough balls at least 2 hours (ideally overnight) is a game changer for flavor development and texture—definitely avoid skipping this!

How to Serve Red Velvet Chocolate Chip Cookies Recipe

A wooden bowl sits on a white marbled surface, filled halfway with thick, deep red batter. On top of the batter, there is a mix of roughly chopped white and dark chocolate pieces scattered in the center. A red spatula with batter on it rests inside the bowl, positioned on the left side with its handle leaning outward. The bowl's interior shows streaks of the red batter around the edges, adding texture and color contrast. photo taken with an iphone --ar 2:3 --v 7

Garnishes

To elevate the look and flavor, sprinkle just a pinch of flakey sea salt on top of your warm cookies to highlight the chocolate and balance the sweetness. For a festive touch, a light dusting of powdered sugar or a drizzle of melted white chocolate can look stunning. You might also serve with a dollop of whipped cream or a side of fresh berries for contrast.

Side Dishes

These red velvet cookies shine on their own, but pairing them with a cold glass of milk or a hot cup of coffee or cocoa makes a classic combo. For a fancier dessert spread, serve alongside vanilla bean ice cream, cream cheese frosting dip, or even fresh strawberries to complement the cocoa notes.

Make Ahead and Storage

Storing Leftovers

Store any leftover cookies in an airtight container at room temperature for up to 3 days. To keep them fresh and soft, place a slice of bread inside the container; it helps maintain moisture perfectly.

Freezing

You can freeze the cookie dough balls in an airtight container or freezer bag. When you want fresh cookies, bake them straight from frozen—just add 2 to 3 extra minutes to the baking time depending on your softness preference. This way, you always have that ultimate red velvet chocolate chip cookie fix on hand!

Reheating

If your cookies aren’t fresh out of the oven, reheat them gently in the microwave for 10-15 seconds to revive that melt-in-your-mouth gooeyness without drying them out.

Frequently Asked Questions:

Can I use regular red food coloring instead of gel?

Regular liquid food coloring can be used, but gel food color is preferred because it provides a more vibrant red without altering the dough’s consistency or adding extra liquid.

Why do I need to brown the butter first?

Browning the butter develops rich caramel and nutty flavors that add depth and complexity making these cookies uniquely delicious compared to regular chocolate chip cookies.

How soft should these cookies be when baked?

Bake for 12 minutes for soft and gooey cookies. You can bake slightly less for even softer cookies or a bit longer if you prefer firmer edges—but 12 minutes is the sweet spot.

Can I substitute the mixed chocolate chunks?

Absolutely! Feel free to use your favorite chocolate types or chips, but the combination of white, milk, and dark chocolates adds a layered flavor that complements the red velvet base beautifully.

Final Thoughts

Making these Ultimate Red Velvet Chocolate Chip Cookies has been such a joyful baking adventure, blending classic comfort with a fun, eye-catching twist. Whether you’re baking for yourself, loved ones, or a special occasion, these cookies promise to delight with every bite. So grab your ingredients, embrace the browning butter aroma, and enjoy the magic of homemade cookies that are as beautiful as they are irresistible!