Red Velvet Chocolate Chip Cookies

We love red velvet cake at our house so making them into cookies is a no brainer. Red Velvet Chocolate Chip Cookies are gourmet to say the least.

I love red velvet cake, it’s so moist and not too rich. I honestly don’t love cake, all the time. I’m not sure if it’s a texture thing or if it’s just a richness thing. On my birthday I prefer chocolate covered strawberries and cookies.

This is a combination of both cake and cookies. Both can be eaten with ice cream and be delicious. Matt told me these were gourmet and that he loved them. The kids seemed to like them too, which is not always the case when we stray from the normal cookies that they love. Give them a try!

Red Velvet Chocolate Chip Cookies Ingredients

1 and 1/2 cups + 1 Tablespoon all-purpose flour
1/4 cup unsweetened natural cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup salted butter, softened to room temperature
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 Tablespoon milk
2 teaspoons pure vanilla extract
1/2 teaspoon gel red food coloring
1 cup milk chocolate chips

Red Velvet Chocolate Chip Cookies Directions

Sift the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
Using a handheld mixer beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. 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. Pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you’d like the dough to be brighter red, I wish I had added more. On low speed, beat in the chocolate chips. The dough will be sticky.
Cover and chill the dough in the refrigerator for at least 1 hour (and up to 3 days).
Preheat oven to 350°F. Line two large baking sheets with silicone baking mats. Set aside.
Scoop about 1.5 Tablespoons of dough and roll into a ball. Place 9 balls onto each baking sheet. Bake each batch for 13 minutes. The cookies may have only spread slightly, that’s ok. Simply press down on the warm cookies to slightly flatten, which helps form crinkles. If desired for looks, stick a few chocolate chips into the tops of the warm cookies, which I did.
Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Did you try our Red Velvet Chocolate Chip Cookies ? What did you think? We would love to hear from you! Please leave us a comment below or tag us on Instagram!

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