These red velvet chocolate chip cookies combine the velvety smooth texture and mild cocoa flavor of red velvet cake with the chewy, buttery perfection of a classic chocolate chip cookie. A touch of tangy buttermilk, rich vanilla, and a hint of cocoa come together to create cookies that are as delicious as they are beautiful, perfect for any celebration or just because you deserve something sweet.

Why You’ll Love This Recipe

Soft and chewy centers with lightly crisp edges
Perfect balance of cocoa, vanilla, and buttery flavor
Beautiful red hue ideal for holidays or special occasions
Simple, straightforward ingredients and easy steps
Customizable with either white or semi-sweet chocolate chips

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 and 2/3 cups (210g) all-purpose flour, spooned and leveled
1/4 cup (21g) unsweetened natural cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
1 tablespoon buttermilk
2 teaspoons pure vanilla extract
3/4 teaspoon red gel food coloring (or 2 teaspoons beet powder for a natural option)
1 cup (180g) white or semi-sweet chocolate chips, plus a few extra for topping

Directions

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together with a hand or stand mixer until creamy, about 3 minutes.
Add the egg and vanilla extract, then mix on high speed for 1 minute until fully combined. Scrape down the sides and bottom of the bowl as needed.
Reduce mixer speed to low and slowly add the dry ingredients. Pour in the buttermilk and food coloring, mixing until combined. Adjust the red shade to your preference. The dough will be sticky.
Fold in the chocolate chips until evenly distributed.
Cover and chill the dough in the refrigerator for at least 1 hour (up to 3 days). If chilled for longer than 2 hours, let it sit at room temperature for 15 minutes before shaping.
Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
Scoop 1.5 tablespoons (about 30–35g) of dough per cookie and place on baking sheets about 3 inches apart.
Bake for 11–13 minutes, or until the edges appear set but the centers are still soft.
Press a few extra chocolate chips on top of each cookie while still warm for a bakery-style finish.
Cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Servings and Timing

Yield: 20 cookies
Prep Time: 1 hour 10 minutes (includes chilling)
Cook Time: 12 minutes
Total Time: 1 hour 30 minutes

Variations

Red Velvet Crinkle Cookies: Skip the chocolate chips, chill the dough for 2 hours, roll into 1.5 tablespoon balls, and coat with confectioners’ sugar before baking.
White Chocolate Lovers: Use only white chocolate chips for a sweeter, creamier flavor.
Natural Tint: Replace food coloring with beet powder for a naturally tinted dough.
Double Chocolate: Add 1/4 cup mini chocolate chips in addition to the standard chips for extra richness.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze baked cookies for up to 3 months. Reheat frozen cookies in the microwave for 10–15 seconds to restore their soft, chewy texture. Unbaked dough balls can also be frozen for up to 3 months—bake directly from frozen, adding 1 extra minute to the bake time.

FAQs

1. Can I make the dough ahead of time?

Yes, the dough can be chilled for up to 3 days before baking. Let it rest at room temperature for 15 minutes if it becomes too firm.

2. Can I skip the red food coloring?

Absolutely. The cookies will turn out light brown with the same delicious flavor.

3. What’s the best substitute for buttermilk?

You can mix 1 tablespoon of milk with 1/4 teaspoon of white vinegar or lemon juice, let it sit for 5 minutes, then use it in the recipe.

4. Can I use natural cocoa powder instead of Dutch-process cocoa?

Yes, natural cocoa powder is preferred here for the classic red velvet flavor and proper rise.

5. How do I prevent the cookies from spreading too much?

Make sure the dough is chilled for at least an hour and use parchment paper or silicone mats.

6. Why did my cookies not spread enough?

They may have been chilled too long. Press them gently with a spoon after baking to flatten slightly.

7. Can I make smaller cookies?

Yes, use 1 tablespoon of dough per cookie and reduce the bake time to 9–10 minutes.

8. Are these cookies suitable for gifting?

Yes! Their festive color and soft texture make them perfect for gifting, especially around holidays.

9. Can I make them dairy-free?

Yes, use dairy-free butter and plant-based milk instead of buttermilk.

10. Can I add nuts?

If you like extra crunch, fold in 1/2 cup chopped walnuts or pecans.

Conclusion

These red velvet chocolate chip cookies offer the best of both worlds—classic red velvet charm and gooey chocolate chip goodness. With their rich flavor, soft texture, and vibrant color, they’re bound to become a favorite for every occasion. Whether for Valentine’s Day, a festive gathering, or a simple afternoon treat, these cookies never fail to impress.