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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/the-ultimate-red-velvet-chocolate-chip-cookies-recipe/