Red Velvet Chocolate Chip Cookies

Red Velvet Chocolate Chip Cookies 

Red velvet chocolate chip cookies are my new favorite cookie! No joke, I am in love with these delicious and simple cookies. I may or may not be snacking on one as I write this recipe for you. 

Last night my husband, Nathan, asked if we could make cookies. The answer is always yes. Who doesn’t love making cookies? Plus I love it when Nathan wants to do something in the kitchen and volunteers. They are so simple and delicious. I’m a lazy baker, so the easier the recipe, the better, in my opinion. 

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Have you made these delicious red velvet chocolate chip cookies yourself yet? Come on in and let me tell you about them! 

Red Velvet Chocolate Chip Cookies Ingredients 

Flour, 1 and ½ cups plus 1 tablespoon 

Cocoa Powder, ¼ cup 

Baking Soda, 1 teaspoon 

Salt, ¼ teaspoon 

Butter, ½ cup or one stick, softened to room temperature see my recipe here for making your own butter! 

Brown Sugar, ¾ cup see my recipe here for making your own brown sugar if you don’t have any in the pantry! 

White Sugar, ¼ cup 

Egg, 1 large 

Milk, 1 tablespoon (you can use either buttermilk or regular milk, depending on what you have in the refrigerator) 

Vanilla Extract, 2 teaspoons 

Red Food Coloring, ½ teaspoon 

Semi-Sweet Chocolate Chips, to taste (see notes) 

Red Velvet Chocolate Chip Cookies Directions 

In a stand mixer with the paddle attachment, beat the butter on high speed until creamy. This takes about a minute. Stop the mixer and scrape the sides with a spatula if necessary. 

Add in the brown and white sugar both. This should take about another minute to incorporate until it is creamy. 

Add in the egg, milk, and vanilla extract. Scrape the sides of the mixing bowl as needed. 

Next add in the food coloring and mix again. 

In a separate mixing bowl, whisk the flour, cocoa powder, baking soda, and salt together. 

Now it is time to add the dry ingredients into the wet ones. 

I like to add in a little bit at a time, and start the mixer again on a low speed. Otherwise you may end up with half the kitchen covered in flour. Once the dry ingredients are all in, you’ll start to see a soft dough forming. 

Add in the chocolate chips, however many you want. I usually do a full bag, minus a few allotted for snacking. If you’re like me, incorporate half to three quarters of the bag and save the rest for the end. 

Now it is time to chill the dough. I know, that is the boring part! But it is absolutely necessary. Because at this point, the dough is far too sticky to be able to roll it out into balls to make the cookies. I chilled mine in the freezer for thirty minutes. You can certainly use the refrigerator though, and I would recommend about two hours in the refrigerator. 

Preheat the oven to 350 degrees while the dough is resting in the freezer. 

On a baking sheet, spray with a non-stick baking spray or line with parchment paper or silicone baking mats. 

Roll the dough into balls and place on the baking sheet. They don’t need a ton of space because they won’t spread much. The size of your balls will determine how long to bake them. I went for 13 minutes and they were perfect. 

Once the cookies are out of the oven, using the back of a spoon, press down on them slightly to flatten out. This will help to form the crinkles and then add the reserved chocolate chips you saved from earlier. These will melt into the warm cookies and be perfect. 

Leave them on the baking sheet for about five minutes to start cooling. Then transfer to a wire rack to finish cooling completely. 

Now there is nothing left to do but enjoy these deliciously amazing red velvet chocolate chip cookies! 

Recipe Notes 

Store these cookies at room temperature in an airtight container for up to one week. Although I highly doubt they will last that long. 

The cookie dough can be chilled in the refrigerator for up to three days if you want to pre-make it ahead of time for an event or gathering. Just give them a solid 15 minutes on the counter before rolling into balls. 

Baked cookies will freeze for up to three months. I freeze mine for a mere 30 minutes flat on a cookie sheet, then transfer to a Ziplock bag, with a layer of parchment paper in between before I put them in the freezer for longer. That way I can maximize the space in the bag, without making a mess of warmer cookies and they won’t stick together. 

They can also be made and then freeze the dough balls. I love doing this (and do it with snickerdoodles all the time) because I can make single dough balls to be ready at a moment’s notice. That satisfies the random 3am craving without any extra work! Plus, if everyone else is asleep, you don’t have to share. 

Having pre-made frozen dough balls also means that if you have unexpected guests, you can easily pop these into the oven and serve them a tasty cookie without any extra effort as well. 

With the red food coloring, you can adjust as preferred to obtain the amount of red coloring to suit your preference. Based on the recipe amount I listed earlier, they came out the color in my photos. If you want a brighter and more vibrant red, you’ll want to increase the amount of red food coloring that is used. 

Why I Love This Recipe 

I have a weakness for anything red velvet, this cake being an absolute favorite. 

You don’t have to be Betty Crocker to make these red velvet chocolate chip cookies! I’ll be the first one to admit that I’m a lazy baker, and prefer simple dessert recipes. Anyone of any baking skill level can make these without a problem. Even if you aren’t good with baking, give these or my red velvet cake recipe a try! You won’t be disappointed. 

Discussion 

Have you made these red velvet chocolate chip cookies yourself yet? Are you a fan of red velvet? Let me know your thoughts in the comments! 

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