Red velvet & white chocolate in soft & chewy cookie form. These red velvet chocolate chip cookies have the perfect red velvet flavor, pretty red color & tons of melted white chocolate chips.
I’m a totally sucker for red velvet. And these red velvet chocolate chip cookies just might be my new favorite red velvet creation. These cookies have the perfect hint of chocolate, are ridiculously soft, filled with white chocolate chips, and perfect for Valentine’s Day. So festive & so delicious.
Speaking of Valentine’s day – here’s my disclaimer. I LOVE Valentine’s Day. Yes, I realize 100% that a lot of people see it as just an excuse for jewellers to sell more diamonds. And I 100% understand this opinion.
But I like the idea of taking a day to appreciate the people we love – friends, spouses, children, puppies… And my favorite way to say I Love You is with home made treats. From my heart to your stomach – I think you’re pretty fantastic 😉 (Or belly rubs & scratches if you’re a puppy.)
But whether you love Valentine’s Day or not – these red velvet chocolate chip cookies will definitely be a favorite.
Red Velvet Chocolate Chip Cookie Recipe
Ok – enough with the hearts and flowers, let’s talk cookie baking.
This red velvet cookie recipe starts with real butter for the most delicious flavor, and use a combination of brown sugar & granulated sugar. Brown sugar adds moisture to the dough to make cookies chewy and melt-in-your-mouth like. Then mix in the egg for tenderness, a little vanilla extract and the red food coloring.
You can use gel or liquid food coloring – and add 2-3 teaspoons total. I used 3 teaspoons/1 tablespoon to get the bright color pictured.
For the dry ingredients, there’s touch of cocoa for the signature red velvet flavor. I like my red velvet a little more on the chocolate side which gives the cookies a deeper, burgundy color instead of a bright redish-pink. Then a little cornstarch makes the cookies extra soft.
Then just like most of my other cookies, you’ll chill the dough prior to baking. The dough for this recipe is quite soft so chilling is 100% necessary to reduce spreading and ensure your cookies aren’t too thin. I pack my cookies full of chocolate chips – so they need to be thick. First you’ll form the dough into balls, then place on a cookie tray or plate, cover with cling wrap and chill for 3+ hours. I definitely recommend using a cookie scoop to form the cookies to avoid getting red food coloring on your fingers. (See notes in the recipe if you don’t own one).
Then when you’re ready to say I Love You – or congratulate yourself on being super awesome – pop them in the oven. The final trick for super soft cookies is to under bake. The tops should be almost set when you take the cookies out of the oven – they’ll continue baking on the cookie tray as they cool. And then devour. With milk & your special someones.
Maybe I’m a little too excited for Valentine’s??? Never. You’ll be in love with these Red Velvet Chocolate Cookies and just as excited for February 14th after tasting them.
- 1 1/2 cup all-purpose flour , spooned and leveled (careful not to over measure)
- 2 tablespoons cocoa powder
- 1 and 1/2 teaspoons cornstarch
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter , softened to room temperature
- 1/3 cup brown sugar , lightly packed
- 1/2 cup granulated sugar
- 1 large egg , room temperature
- 1 teaspoon vanilla
- 2-3 teaspoons red food coloring , liquid or gel
- 3/4 cup white chocolate chip cookies
In a large bowl whisk together the flour, cocoa, cornstarch, baking soda & salt.
In a separate large bowl beat the butter and sugars together on medium speed until light & fluffy.
Beat in the egg, vanilla extract and food coloring.
With the mixer on low, beat in the flour mixture about 1/2 at a time.
Turn off the mixer and stir in the chocolate chips.
Using a cookie scoop, form dough into balls of about 1 tablespoon in size. I got a total of 27 cookies. Put cookies on a plate, cover with cling wrap, and refrigerate for 3+ hours.
When ready to bake, preheat the oven to 350F degrees. Line 2 cookie sheets with parchment paper or a silicone baking mat. The tops should look almost set when you remove them from the oven.
- Place cookies 2 inches apart on the tray, and bake for 7-9 minutes.
*Since the dough is sticky - If you don't have a cookie scoop, I recommend first chilling the dough in its mixing bowl for 30 minutes to 1 hour. Then remove the dough from the fridge, form it into balls of about 1 tablespoon and chill for an additional 2+ hours prior to baking.