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–+ servings
Six red velvet chocolate chip cookies with white and milk chocolate chips are cooling on a black wire rack. A red cloth napkin peeks from the corner, set against a white marble surface.
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5 from 1 vote

Chewy Red Velvet Chocolate Chip Cookies

Red Velvet Chocolate Chip Cookies combine classic red velvet flavor with melty chocolate chips for soft, gooey cookies that make any day feel special. These chewy treats have the perfect balance of cocoa and sweetness to make them a favorite.
Prep Time15 minutes
Cook Time18 minutes
Chilling2 hours
Total Time2 hours 33 minutes
Course: Beverages, Cookies, Desserts
Cuisine: American, American Southern, Valentine's Day
Servings: 12 large cookies
Calories: 449kcal
Author: Kelly Bloom
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Equipment

  • Large Rimmed Cookie sheet with cooling racks
  • Parchment Paper Sheets

Ingredients

  • 1 cup butter salted or unsalted, room temperature
  • 1 cup brown sugar light or dark, packed
  • ¼ cup granulated sugar
  • 2 large eggs room temperature
  • 1½ teaspoon vanilla extract or vanilla paste
  • 1 teaspoon vinegar
  • 1 tablespoon Red Velvet Emulsion optional
  • 1 teaspoon Red Gel Colorant natural SugarArt Ruby, or Americolor Crimson
  • 2¼ cups all-purpose flour
  • 2 tablespoons cornstarch
  • 2 tablespoons cocoa powder Dutch processed
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup milk chocolate chips or semi sweet
  • ¾ cup white chocolate chips
US Customary - Metric

Instructions

  • In a large mixing bowl or stand mixer, beat the softened butter until cream, about 2 minutes. Add the brown sugar and the granulated sugar and mix on high for 2-3 minutes until fluffy.
    1 cup butter, 1 cup brown sugar, ¼ cup granulated sugar
  • Add the eggs, vanilla extract, vinegar, Red Velvet Emulsion (optional) and the red gel colorant. Mix for 3 to 4 minutes.
    2 large eggs, 1½ teaspoon vanilla extract, 1 teaspoon vinegar, 1 tablespoon Red Velvet Emulsion, 1 teaspoon Red Gel Colorant
  • In a separate bowl, whisk together the all-purpose flour, cornstarch, cocoa powder, baking soda, baking powder, and the salt so that all the dry ingredients are mixed well.
    2¼ cups all-purpose flour, 2 tablespoons cornstarch, 2 tablespoons cocoa powder, ¼ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
  • Add the flour mixture in three or four increments to the fluffy sugar mixture, making sure to scrape the bowl so everything gets mixed in. Mix until just combined.
  • Fold in the milk chocolate chips and white chocolate chips.
    ¾ cup milk chocolate chips, ¾ cup white chocolate chips
  • Using a 4 oz cookie scoop, make 12 large cookie balls and set them on a parchment covered cookie sheet. Freeze for 2 hours, or overnight.
  • To bake, preheat your oven to 350F. Place 3 to 4 frozen cookie balls on a parchment covered cookie sheet and bake for 18 to 20 minutes. Remove from the oven and set on the counter (I set on top of the oven). They will look slightly underdone, but will continue to cook on the hot cookie sheet.
  • Let the cookie cool on the cookie sheet for 20 minutes to firm up before transferring to a cooling rack.

Nutrition

Calories: 449kcal | Carbohydrates: 57g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 287mg | Potassium: 143mg | Fiber: 1g | Sugar: 36g | Vitamin A: 522IU | Vitamin C: 0.1mg | Calcium: 69mg | Iron: 2mg
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