The Ultimate Red Velvet Chocolate Chip Cookies Recipe

Introduction

These Ultimate Red Velvet Chocolate Chip Cookies combine rich cocoa with vibrant red color and a mix of melty chocolates for a festive treat. With a tender, slightly gooey texture and a hint of sea salt, they are perfect for celebrations or everyday indulgence.

Ingredients

• 10 tbsp unsalted butter (140g)
• ½ cup light or dark brown sugar, packed (100g)
• 1/3 cup white sugar (65g)
• 1 large egg
• 1 egg yolk
• 1 tbsp vanilla bean paste
• ½ tsp vinegar
• ½ tbsp gel red food color
• 1¼ cup all purpose flour (160g)
• 2 tbsp Dutch processed cocoa powder (12g)
• ¾ tsp salt (can reduce to ½ tsp if preferred)
• ½ tsp baking powder
• ¼ tsp baking soda
• 8 oz (225g) chopped chocolate – mix of white, milk, and dark to your preference
• Optional: flaky sea salt to sprinkle on top

Instructions

1. Step 1: Place the butter in a non-stick pan and melt it over medium-low heat. Stir for a few minutes until the butter browns slightly and emits a caramel-y, nutty aroma.
2. Step 2: Reduce the heat to the lowest setting and add the brown and white sugars. Whisk gently for one minute, then remove from heat. The sugars should dissolve slightly but not caramelize; the mixture may look grainy.
3. Step 3: Let the mixture cool for 5 minutes until warm but no longer hot.
4. Step 4: Add the egg, egg yolk, vanilla bean paste, vinegar, and red food color. Whisk quickly for about 2 minutes until smooth and creamy.
5. Step 5: Sift the flour, cocoa powder, salt, baking powder, and baking soda into a separate bowl and stir to combine.
6. Step 6: When the wet ingredients are no longer hot, gently fold in the dry ingredients using a rubber spatula until just combined. Avoid overmixing.
7. Step 7: Fold in the chopped chocolate until evenly distributed.
8. Step 8: Using a 2-tablespoon cookie scoop, portion the dough into 10 balls. If the dough is too soft to scoop, refrigerate it for 10 minutes first. Handle gently to keep the shape.
9. Step 9: Place the dough balls on a plate or baking sheet and press a few extra chocolate chunks on top of each.
10. Step 10: Refrigerate the dough balls for at least 2 hours, ideally overnight, to develop flavor and texture.
11. Step 11: Preheat your oven to 375°F (190°C) with no fan. Line a large, light-colored cookie sheet with parchment paper.
12. Step 12: Transfer the chilled dough balls to the prepared sheet, spacing them at least 3 inches apart.
13. Step 13: Bake for 10–12 minutes, depending on your preferred softness. Baking one test cookie first is recommended.
14. Step 14: Optional: sprinkle with flaky sea salt as soon as they come out of the oven.
15. Step 15: Allow the cookies to cool at room temperature for 10–15 minutes before serving. Enjoy them warm for the best gooey texture.

Tips & Variations

• Use a mix of white, milk, and dark chocolate for a more complex flavor and melty texture.
• Chilling the dough overnight deepens the red velvet flavor and helps the cookies hold their shape during baking.
• For an extra festive look, add a sprinkle of flaky sea salt right after baking to enhance sweetness and balance flavors.
• If you prefer less salt, reduce the salt in the dough to ½ teaspoon.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a sealed container for up to 1 month. Reheat gently in a microwave or oven to restore softness. Unbaked dough balls can also be frozen and baked directly from frozen, adding a few extra minutes to the baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular red food coloring instead of gel?

Yes, but gel food coloring is recommended for more vibrant color without altering the dough’s consistency. If using liquid coloring, reduce other liquids slightly to maintain dough texture.

Why is vinegar included in the recipe?

The vinegar reacts with the baking soda to help the cookies rise and gives the red velvet its characteristic tender crumb and subtle tang.

The Ultimate Red Velvet Chocolate Chip Cookies Recipe

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★★★★★

4.9 from 139 reviews

These Ultimate Red Velvet Chocolate Chip Cookies combine the classic rich, buttery flavor of browned butter with the signature tang and vibrant color of red velvet. Loaded with a blend of white, milk, and dark chocolate chunks, these cookies are chewy with a slightly crisp edge and perfect for any special occasion or indulgent treat.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 32 minutes
• Yield: 10 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 10 tbsp unsalted butter (140g)
• ½ cup light or dark brown sugar, packed (100g)
• 1/3 cup white sugar (65g)
• 1 large egg
• 1 egg yolk
• 1 tbsp vanilla bean paste
• ½ tsp vinegar
• ½ tbsp gel red food color

Dry Ingredients

• 1 1/4 cup all purpose flour (160g)
• 2 tbsp Dutch processed cocoa powder (12g)
• ¾ tsp salt (you can reduce to ½ tsp if you prefer less salty)
• ½ tsp baking powder
• ¼ tsp baking soda

Chocolate

• 8 oz or 225g chopped chocolate (mix of white, milk and dark chocolate; e.g., 3 oz white, 2.5 oz dark, 2.5 oz milk)

Optional

• Flakey sea salt to sprinkle on top

Instructions

1. Brown the Butter: Place the unsalted butter in a non-stick pan over medium-low heat. Stir continuously for several minutes until the butter turns brown and develops a caramel-y, nutty aroma, indicating it is browned butter.
2. Add Sugars: Reduce the heat to the lowest setting and add both brown and white sugars. Whisk the mixture gently for about 1 minute to help dissolve the sugars and deepen the flavor without caramelizing or melting them. The mixture might look grainy—this is normal.
3. Cool the Mixture: Remove the pan from the heat and let the butter-sugar mixture cool for 5 minutes. It should be warm but no longer hot.
4. Add Wet Ingredients: To the warm mixture, add the large egg, egg yolk, vanilla bean paste, vinegar, and gel red food color. Whisk vigorously for approximately 2 minutes until the batter is smooth and creamy.
5. Prepare Dry Ingredients: In a separate bowl, sift together the all-purpose flour, Dutch processed cocoa powder, salt, baking powder, and baking soda. Mix them evenly.
6. Combine Wet and Dry Ingredients: Ensure the wet mixture has cooled off (not hot). Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Avoid overmixing to keep the cookies tender.
7. Add Chocolate Chunks: Fold in the chopped chocolate chunks until evenly distributed throughout the dough.
8. Portion the Dough: Using a 2-tablespoon cookie scoop, divide the dough into 10 balls. If dough is too loose to scoop, refrigerate for 10 minutes. Handle the dough gently without compressing the balls.
9. Chill the Dough: Place the dough balls on a plate or baking sheet and top with additional chocolate chunks if desired. Refrigerate for at least 2 hours, preferably overnight, to enhance flavor and texture.
10. Preheat Oven: Before baking, preheat your conventional oven to 375°F (190°C). Prepare a large, light-colored baking sheet lined with parchment paper.
11. Arrange Cookies for Baking: Transfer the chilled dough balls onto the prepared baking sheet, spacing them at least 3 inches apart to allow for spreading.
12. Bake: Bake the cookies for 10 to 12 minutes, adjusting time based on desired softness and gooeyness. It is recommended to bake a test cookie to gauge exact timing.
13. Finish and Cool: Remove cookies from the oven and optionally sprinkle with flakey sea salt on top. Allow cookies to cool at room temperature for 10 to 15 minutes before serving.
14. Serve: Enjoy the cookies warm for the best taste and texture experience.

Notes

• Using browned butter adds a deep, nutty flavor to the cookies.
• Refrigerating the dough overnight improves flavor development and cookie texture.
• Do not overmix the dough once dry ingredients are added to maintain chewy cookies.
• Adjust salt quantity to suit your taste preferences.
• For best results, use a mix of white, dark, and milk chocolate chunks for balanced sweetness and richness.
• Allow cookies to cool sufficiently to set their shape but serve warm for gooey texture.
• If dough is too soft to scoop, chilling helps firm it up quickly.

Keywords: red velvet cookies, chocolate chip cookies, browned butter cookies, chewy cookies, homemade cookies, festive cookies