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A stack of red velvet chocolate chip cookies, with the top cookie broken in half.

Red Velvet Chocolate Chip Cookies

These red velvet chocolate chip cookies have the most delicious red velvet flavor and are filled with white chocolate chips. They turn out soft and chewy with a beautiful red color makes them perfect for Valentine's Day, Christmas or whenever you're craving red velvet. 
Course Dessert
Cuisine American
Keyword Red Velvet Chocolate Chip Cookies
Prep Time 15 minutes
Cook Time 8 minutes
Chilling 3 hours
Total Time 3 hours 26 minutes
Servings 22 cookies
Calories 137kcal


  • 1 ½ cup all-purpose flour aka plain flour
  • 2 tablespoons cocoa powder
  • 1 and ½ teaspoons cornstarch
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened to room temperature
  • cup brown sugar lightly packed
  • ½ cup white sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 2-3 teaspoons red food coloring liquid or gel
  • ¾ cup white chocolate chips


  • In a large bowl whisk together the flour, cocoa, cornstarch, baking soda & salt. 
  • In a separate large bowl beat the butter and sugars together until light & fluffy. 
  • Beat in the egg, vanilla extract and food coloring.
  • With the mixer on low, beat in the flour mixture about ½ at a time. 
  • Turn off the mixer and stir in the chocolate chips. 
  • Cover the bowl with plastic wrap and refrigerate for 3 hours, or overnight.
  • When ready to bake, preheat the oven to 350F degrees. Line 2 cookie sheets with parchment paper or a silicone baking mat.
  • Using a cookie scoop, form dough into balls of about 1- 1.5 tablespoon in size and place 2 inches apart on the lined cookie sheets. Note: if the dough is too hard to form into balls, let the bowl sit on the counter for 10-20 minutes first.
  • Bake 1 cookie sheet at a time on the middle rack of the oven for 7-9 minutes, or until the tops look just set.
  • Remove from the oven and optionally, place a few white chocolate chips on the tops of each cookie. Cool on the cookie tray for 10 minutes, before transferring to a wire rack to continue cooling.


Store cookies in an airtight container at room temperature for up to 4 days.
Recipe time includes 3 hours to chill the dough. 
Makeahead Tips
To freeze cookie dough, make the dough up to step 6. Then form the dough into balls and place in a freezer bag. Remove the air, zipper close, and freeze for up to 2 months. When ready to bake, bake the cookies from frozen on lined cookie sheets. The cookies will bake for 8-10 minutes at 350F (1-2 minutes longer than the recipe directs). 


Calories: 137kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 62mg | Potassium: 42mg | Fiber: 1g | Sugar: 11g | Vitamin A: 143IU | Calcium: 20mg | Iron: 1mg