Soft & Chewy Red Velvet Chocolate Chip Cookies

Red velvet cookies feel like a little celebration in every bite. They’re soft, slightly cocoa-rich, and bold enough to catch your eye from across the kitchen.

One friend once told me they look like “holiday magic disguised as a cookie,” and honestly… she wasn’t wrong.

They bake up thick, chewy, and packed with melty chocolate chips. The red color makes them perfect for gifting, holidays, or the days when you just want something fun on your plate.

And once you taste them, you’ll understand exactly why they disappear so fast!

Why You’ll Love These Red Velvet Chocolate Chip Cookies

Soft, chewy centers with crisp edges

These cookies hit the sweet spot between tender and slightly crisp. The edges give a tiny snap. The centers stay gooey and soft.

That contrast makes every bite interesting. Pro tip: A quick cool on the pan locks in chewiness.

Classic red velvet flavor with melty chocolate chips

There’s a gentle cocoa note, not a chocolate bomb. It’s velvet in name and taste — subtle, smooth, comforting. Add chocolate chips, and you get warm pockets of melty joy.

They balance, not compete, so neither the red velvet nor the chips steal the show.

Easy, no-fail dough

The recipe uses familiar pantry staples. No fussy techniques. No advanced gear. Even a beginner baker can nail the texture.

If something seems off, small fixes usually do the trick, like a splash more flour or a minute less in the oven.

Ready in under 30 minutes

From butter to bake, these move fast. Mix, scoop, and pop into the oven. You’ll have cookies before your coffee cools. That speed makes them ideal for last-minute treats or surprise guests.

Perfect for Valentine’s Day, Christmas, or anytime

The red hue is festive without being fussy. They ship well and look great on a plate. Gift a box of this and watch smiles spread. Or keep them all to yourself, I won’t tell!

Ingredients You’ll Need

• Butter
  Adds richness and helps create that soft, chewy texture.
• Brown & white sugar
  Brown sugar brings moisture and softness, while white sugar helps the cookies spread.
• Eggs (or substitute)
  Bind the dough and keep the cookies tender. A flax egg works if you need an egg-free option.
• Vanilla
  Rounds out the flavor and boosts that classic red velvet taste.
• Red food coloring
  Gives the cookies their bold, signature color. Gel coloring provides the deepest shade.
• Cocoa powder
  Adds a subtle chocolate flavor without overpowering the cookie.
• Flour
  Provides structure so the cookies stay thick and soft instead of flat.
• Baking soda
  Helps the cookies rise slightly and keeps them light.
• Salt
  Balances sweetness and enhances every flavor in the dough.
• Chocolate chips (semi-sweet or white chocolate)
  Melt into warm pockets throughout the cookie. Semi-sweet adds depth, while white chocolate makes them extra sweet and fun.

Ingredient Notes & Substitutions

Best food coloring to use

Gel food coloring is your best friend here. It gives a bold, vibrant red without watering down the dough.
Liquid color works in a pinch, but you’ll need much more to achieve the same shade.

Dutch-process vs. natural cocoa

Natural cocoa is classic for red velvet because it keeps the flavor mild and the color bright. Dutch-process cocoa is richer and darker, but it can mute the red.

If you use Dutch-process, just know the cookies may look more burgundy than fire-engine red.

Using white chocolate chips or a mix

White chocolate chips brighten the flavor and add a sweet, creamy contrast. Semi-sweet chips give a deeper chocolate bite.

Mixing the two creates the best of both worlds and makes the cookies look extra pretty.

Can you make them without food coloring?

Yes, but they won’t be “red velvet” in appearance and more like light cocoa cookies. The flavor stays the same, so skip the coloring if you prefer a dye-free version.

A touch of beet powder can also work for a natural tint.

Butter vs. margarine

Butter gives a richer flavor and better texture. Margarine can work, but the cookies may spread more and taste slightly flatter.

If using margarine, choose a stick version with at least 80% fat for the best results.

Tips for using gel coloring for a deeper red

• Start with a small amount and build it up.
• A little gel goes a long way, so add gradually to avoid over-coloring.
• If the dough looks dull, mix in an extra drop or two after adding the dry ingredients.
• For a dramatic red, choose gels labeled “super red” or “no-taste red.”

Step-By-Step Instructions

1. Preheat & prep

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat. Give the oven a full 10–15 minutes to come up to temp, and don’t rush it.

This simple step sets the whole baking stage.

2. Cream the butter and sugars

Start with room-temperature butter so it blends smoothly. Beat butter and both sugars until pale and slightly fluffy, about 2–3 minutes with a hand mixer or stand mixer.

Scrape the bowl once or twice so everything mixes evenly. This creaming traps air and gives the cookies their lift and chew.

3. Mix in eggs, vanilla, and food coloring

Add the eggs one at a time, mixing until each is incorporated. Stir in vanilla next. Now add your gel food coloring a little at a time and mix until the dough is evenly colored.

Stop when the shade looks right because a little goes a long way. If the dough looks thin after coloring, a quick chill fixes it.

4. Add dry ingredients

Whisk together flour, cocoa, baking soda, and salt in a separate bowl. Add the dry mix to the wet in two additions. Fold gently until no streaks remain.

Avoid overmixing; overworked dough leads to dense cookies.

5. Fold in chocolate chips

Sprinkle in the chips and fold them through with a spatula. Distribute them evenly, but don’t overdo it because you still want the dough to hold together.

A few chips on top of each scoop make the cookies look bakery-made.

6. Chill the dough (optional for thicker cookies)

Chill for 30 minutes for slightly thicker cookies. For really puffy, cakier results, chill 1–24 hours.
Overnight chilling often improves flavor.

If you’re short on time, you can bake immediately, but they’ll simply spread a touch more.

7. Scoop and bake

Use a cookie scoop (about 1.5 tablespoons) or two spoons to portion dough. Place balls on the prepared sheet about 2 inches apart. Bake at 350°F (175°C) for 9–11 minutes.

Look for set edges and a soft, slightly glossy center. Ovens vary, so start checking at 8 minutes.

8. Cool and enjoy

Let cookies rest on the baking sheet for 5–10 minutes after removing from the oven. Then transfer to a wire rack to finish cooling. They firm up as they cool, but stay soft inside.

Eat warm for melty chips. Package or stack once fully cooled.

Expert Tips for Perfect Cookies

How to keep them soft and chewy

Slight underbaking is your secret weapon here. Pull the cookies when the centers still look a bit soft and shiny. They continue cooking on the hot pan and settle into that perfect chewy texture.

Also, measure your flour correctly because too much flour makes cookies dry and cakey. Spoon and level for accuracy.

The trick to achieving a vibrant red

Start with gel food coloring instead of liquid. It gives you intense color without thinning the dough. If the shade still looks muted, add another tiny dab after the dry ingredients are mixed in.

And remember: natural cocoa keeps the red brighter than Dutch-process cocoa.

How chilling affects thickness

Chilling is like giving your dough a quick nap. It firms up the butter, slows spreading, and leads to thicker, puffier cookies. A 30-minute chill helps a little.

A full overnight chill creates bakery-style height and deeper flavor. If you want flatter cookies, skip chilling altogether.

Why you shouldn’t overbake

Overbaked cookies lose moisture fast. They go from soft and chewy to dry and crumbly in the blink of an eye. Take them out when they still look slightly underdone in the center.

They’ll finish cooking in the pan and stay soft for days. Trust the process — the shiny middle is your friend.

Variations

White chocolate version

Swap the semi-sweet chips for white chocolate chips. They melt into sweet, creamy pockets that brighten the classic red velvet flavor. This version tastes a little lighter and looks extra festive.

Stuffed Red Velvet Cookies (cream cheese or Nutella)

For cream cheese: flatten a scoop of dough, add a small spoonful of chilled cream cheese filling, and wrap the dough around it.

For Nutella: freeze small dollops of Nutella, then tuck them into the center of each cookie before baking. Both versions create a gooey, surprise-filled center that makes every bite feel special.

Red Velvet M&M Cookies

Stir a handful of red, white, or seasonal M&Ms into the dough. They add crunch, color, and a playful vibe. Press a few on top before baking for that picture-perfect look.

Red Velvet Chipless Cookies

Skip the chocolate altogether for a simpler, cocoa-forward cookie. This version lets the red velvet flavor really shine. It’s great for anyone who prefers a softer, less-sweet cookie.

Storage & Freezing Instructions

Store these cookies like you mean it: at room temperature, fully cooled and tucked into an airtight container with parchment between layers, they stay soft and tasty for about 3–4 days (any longer and they start to lose that fresh-baked magic).

If you want to stretch the life a bit, pop them in the fridge for up to a week, but beware—refrigeration can dry them out. For freezing, there are two smart routes: dough or baked cookies.

To freeze dough, portion it into scoops, place them on a tray to freeze solid (about 1–2 hours), then transfer the frozen scoops to a labeled zip bag or container.

They keep well for up to 3 months and can be baked straight from frozen (add 1–2 minutes to the bake time).

To freeze baked cookies, cool completely, flash-freeze on a tray, then layer with parchment in an airtight container or freezer bag; they’ll stay great for about 3 months.

Thawing is easy: for baked cookies, let them sit at room temp 30–60 minutes (or warm them in a 300°F / 150°C oven for 3–5 minutes if you crave that just-baked warmth), or zap a single cookie for 8–10 seconds in the microwave for melty chips, but just don’t overdo it.

For frozen dough, either bake from frozen (see note above) or thaw in the fridge overnight before baking.

Quick pro tips

• Tuck a slice of bread into the cookie container to keep moisture in.
• Always label bags with the date.
• If cookies seem a touch dry after thawing, a few seconds in the oven will bring them back to life.

Serving Suggestions

Pairing with milk or coffee

These cookies are made for dunking. A cold glass of milk softens the edges and makes the chocolate chips taste even richer.

If you’re more of a coffee fan, try them with a latte or cappuccino, as the slight bitterness pairs perfectly with the sweet, cocoa-forward flavor.

Even a simple cup of black coffee turns one cookie into a full moment of bliss.

Gift-giving ideas

Red velvet cookies look like they were designed for gifting. Their bold color and bakery-style texture make them instantly impressive.

Pack a few in a clear treat bag with a ribbon, fill a small tin with parchment and a handwritten note, or stack them in a mason jar for a cute, homemade touch.

They ship well, stay soft, and always get a “Wait, you made these?” reaction.

Holiday dessert platters

These cookies fit right in with festive spreads. Their red hue adds instant color to winter holiday platters, Valentine’s Day boards, or birthday dessert trays.

Pair them with brownies, sugar cookies, or anything white chocolate to balance the colors.

A mix of sizes, from full cookies to mini scoops, makes the platter look thoughtful and fun without any extra effort.

Final Words

These red velvet chocolate chip cookies check every box because they’re soft, chewy, colorful, and easy enough to whip up on a weekday.

They look festive, taste incredible, and disappear faster than you expect. If you bake them once, don’t be surprised when they become a regular request!

FAQs

Why didn’t my cookies spread?

This usually means the dough had too much flour or the butter was too cold. Spoon and level your flour for accuracy, and make sure your butter is truly softened before mixing.

If the dough feels stiff, let it sit at room temperature for 10–15 minutes before baking.

Can I chill the dough overnight?

Absolutely. Chilling overnight deepens the flavor and gives you thicker, puffier cookies.

Just cover the dough tightly, and let it sit on the counter for a few minutes before scooping, as it softens quickly.

Can I make them without food coloring?

Yes, but they won’t look like red velvet. They’ll taste the same, just without the iconic red color.
If you want a natural tint, beet powder can give a soft, muted red.

What type of chocolate chips work best?

Semi-sweet chips give the best balance of flavor because they cut through the sweetness without overwhelming the cookie. White chocolate chips make the cookies sweeter and creamier.

A mix of both looks amazing and tastes even better.

Why is my red velvet color dull or brownish?

Too much cocoa can overpower the red, especially if using Dutch-process cocoa. Using liquid food coloring instead of gel can also mute the shade.

Stick to natural cocoa and gel coloring for the brightest red, and add a touch more coloring if needed.