Red Velvet Chocolate Chip Cookies

Posted on February 11, 2017 in Cookies

These lightly chocolaty, deliciously chewy, red velvet cookies are simply fantastic! Red velvet is an amazing combination of vanilla and chocolate, one shouldn’t really overpower the other.

Ive made red velvet cupcakes before which are perfect for  Valentine’s Day, but I have never tried to make red velvet cookies before. These Red Velvet Chocolate Chip Cookies are not very different from classic chocolate chip cookies. I used cocoa powder to have that nice velvety color. Without cocoa powder, the cookies would have a very bright red look and your cookies wouldn’t have enough chocolate flavour.

To give the desired chewiness to these red velvet chocolate chip cookies, I chilled the quite soft cookie dough for an hour. This is an important step you shouldn’t skip. Chilling the cookie dough is important. Not only will this extra step firm up the soft dough, it will help the cookie dough develop extra flavor. Plus, chilling cookie dough prevents cookies from spreading in the oven as they bake. 

Aside from refrigerating the dough, these cookies couldn’t be easier to make. These red Velvet Chocolate Chip Cookies would be the best gift for anyone you want to make happy. These are velvety, chewy and amazingly chocolaty. I even added a spoonful of Nutella in the middle of my cookies!!

Red Velvet Chocolate Chip Cookies
Serves 18
Soft, melt in the mouth red velvet chocolate chip cookies.
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Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
176 calories
25 g
24 g
8 g
2 g
5 g
42 g
79 g
16 g
0 g
2 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 176
Calories from Fat 71
% Daily Value *
Total Fat 8g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 24mg
Sodium 79mg
Total Carbohydrates 25g
Dietary Fiber 1g
Sugars 16g
Protein 2g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 190g all-purpose flour
  2. 20g unsweetened natural cocoa powder
  3. 1 teaspoon bicarbonate of soda
  4. 110g unsalted butter, softened to room temperature.
  5. 150g packed light brown sugar
  6. 50g granulated sugar
  7. 1 large egg, at room temperature1
  8. 15ml milk
  9. 1 tablespoon vanilla extract
  10. 1 Tablespoon red food colouring
  11. 160g semi-sweet chocolate chips (plus a few extra for after baking)
  1. Whisk the flour, cocoa powder and bicarbonate of soda together in a large bowl. Set aside.
  2. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Beat in the brown sugar and granulated sugar until combined and creamy, about 1 minute. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. On low speed, beat in the chocolate chips. The dough will be sticky.
  3. Cover the dough tightly cling film and chill for at least 1 hour. Chilling is very important.
  4. Preheat oven to 170°C. Line two large baking sheets with baking paper.
  5. Scoop 1.5 Tablespoons of dough and roll into a ball. Place 6 balls onto each baking sheet. Bake each batch for 10-11 minutes. As soon as you take the cookies out the oven stick a few chocolate chips into the tops of the warm cookies.
  6. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Adapted from Sally's Baking Addiction
Forever Baking . . .

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