Red Velvet Chocolate Chip Cookies


Prep Time: 15 minutes

Bake Time: 15–17 minutes
Rest Time: 10 minutes
Total Time: About 40 minutes
Servings: 12 large cookies
Category: Dessert

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Notes After Making

Add

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Ingredients

  • 1½ cups (339 g) unsalted butter, softened
  • ½ cup (100 g) granulated sugar
  • 1½ cups (330 g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1½ tablespoons vanilla extract
  • 4 cups (500 g) all-purpose flour
  • ½ cup (43 g) unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2–3 teaspoons (10–15 mL) liquid red food coloring, optional
  • 2 cups (340 g) semi-sweet chocolate chips

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Instructions

  1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
  3. Add the eggs and vanilla extract. Beat until smooth and creamy.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. The dough will be soft.
  6. Mix in the liquid red food coloring until the dough reaches a rich, even red color.
  7. Fold in the semi-sweet chocolate chips until evenly distributed.
  8. Using a ½-cup measuring cup or large cookie scoop, portion the dough into 12 equal balls. Gently roll each into a smooth ball, then flatten slightly.
  9. Place 6 cookies per baking sheet, leaving plenty of room for spreading.
  10. Bake for 15–17 minutes, until the cookies have spread slightly, developed crackled tops, and the centers no longer appear wet or shiny.
  11. Let the cookies cool on the baking sheet for at least 10 minutes before transferring to a wire rack.
  12. Serve warm or allow to cool completely.

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Jessica’s Notes

Prep Ahead:

  • Cookie dough can be refrigerated for up to 3 days before baking.
  • Portion the dough into balls before chilling for easy baking.

Storage:

  • Store in an airtight container at room temperature for up to 5 days.

Freezer-Friendly:

  • Freeze unbaked cookie dough balls or baked cookies for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the baking time.

Variations:

  • Use white chocolate chips or dark chocolate chunks for an even richer chocolate flavor.
  • Add ½ cup (60 g) chopped pecans or walnuts.
  • Sprinkle the tops with flaky sea salt after baking.
  • Drizzle cooled cookies with melted chocolate for a bakery-style finish.

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