Red Velvet Chocolate Chip Cookies are the ultimate delight treat to satisfy your sweet cravings. These cookies are so delicious and are very easy to make.

They have the perfect balance, not overly sweet with that hint of acidity, vanilla and coca flavor. If you are trapped between wanting a piece of cake and a piece of brownie, then these Red Velvet Cookies are the perfect choice for you. They’re soft and chunky at the same time with a fudgy chewy texture inside.

The beautiful red and white colors of these delicious Red Velvet Chocolate Chip Cookies make them the perfect treats for Valentines Day, and even Christmas. Red Velvet Cookies are easier to make than you think, well lets just say easier than I thought. This recipe requires everyday ingredients that every home cook should have in their pantry.

I have made these cookies around 3 times until the recipes came out perfect. I did all the hard work so wouldn’t have to, and now I’m so happy to share this recipe with you.

What Is Red Velvet?

Red Velvet flavor lies right between vanilla flavor and chocolate flavor. It is made using cocoa powder as the primary ingredient. This smooth and subtle flavor relies on the use of the right kind of cocoa powder, the ratio used, as well as the buttermilk added to it.

In this recipe I used regular whole milk with a splash of white vinegar, which is basically homemade buttermilk.

Red Velvet Cookie Video Tutorial

These Red Velvet Cookies are so delicious and super easy to make! Watch the recipe video below and bake these cookies for Valentines Day.

Red Velvet Cookies Ingredients

• Natural Unsweetened Cocoa Powder– Cocoa Powder is the most important ingredient in these Red Velvet Cookies, as this is what gives them the distinct flavor. It is recommended that natural unsweetened cocoa powder is used to not affect the flavor and baking process of your cookies. Any brand will get the job done, but for a more velvety taste and texture then Dutch cocoa is best.

• Flour- I used All Purpose Flour for this recipe, and any brand will work.

• Butter- Unsalted Butter is recommended, as this will not interfere with the flavor of your Red Velvet Cookies. The fat content of the butter plays a big role in the texture of your cookies, as well adding tons of flavor. Softened room temperature butter works best for this recipe.

• Eggs- Eggs are very important when baking, as it acts as a binder, it emulsifies and helps with the texture of your baked goods.

• Baking Soda- Acts as a leavening agent in these cookies, which causes them to rise. Ensure your baking soda or other leavening agents are fresh and unexpired.

• White Vinegar- Adding vinegar to your red velvet cookies might sound extremely strange, but this is a very important ingredient in order to help achieve the red velvet flavor. Vinegar also reacts with the Cocoa powder to help give the cookies that red color.

• Milk- I used just a tablespoon of milk in this recipe. If you have butter milk, then you can skip the white vinegar and milk all together.

• Red Food Coloring- Food coloring can be optional when making red velvet cookies if the right cocoa powder is used along with the vinegar. It was never in the original recipes years ago, food coloring was added to the recipe since recently for a more commercial red look. So if you want to achieve that luscious red color then this ingredient is needed. You can use gel or straight up food coloring. If you want a brighter red, then the food coloring would be the better option as it is more concentrated than the gel.

• Spices and Seasonings-A little vanilla extract and a pinch of salt are the only spices I used in these red velvet cookies. Not too much is required for a red velvet cookie, as the flavor is mainly in the cocoa powder along with the hints of acidity.

Tips on Making the Best Red Velvet Cookies

• Ensure you’re using unexpired and fresh ingredients– Just like a box of milk, ingredients like baking soda and baking powder can expire. This happens if you’re not a person who bakes on the regular, so it’s very important to keep an eye on those expiration dates. Using bad leavening agents will affect how well your pastry will rise and just the overall quality of your product.

• Ensure ingredients are at the right temperature- Eggs and milk should always be at room temperature when baking, and most cookie recipes will call for softened or melted butter. If the butter is not at room temperature, this will interfere when creaming with the sugar and will not be able to hold the air bubbles that you are trying to create. It is very important to go with the required temperature of a recipe.

• Overbeating or Underbeating the dough- When beating the sugars and butter together, it is very important to pay keen attention. Once the consistency turns light and fluffy, then you’ll know its time to stop beating. Don’t use the high speed on the mixer the entire time, this will also lead to overbeating which will destroy the air bubbles needed for beautiful cookies. You will end up with dense flat cookies. A good rule of thumb is beating on medium speed for 30 seconds and then increase to high speed and continue beating for an additional 30 seconds.

• Chill Cookie Dough– Believe it or not, chilling your cookie dough will give you tastier cookies and this will ensure you have chunky bakery style cookies as well. I like to chill my cookie dough in the freezer for minimum of 30 minutes, sometime for up to 24 hours before baking. I’m always happier with the results of a chilled cookie dough. This might sound cliche; but allow your cookie dough to sit out at room temperature for around 8-10 minutes before popping in the oven.

• Use a specific sized spoon to scoop all your cookies- This will ensure that all of your cookies will be the same size which means that they will all cook at the same time. Not doing this will leave you with some cookies being under one and some over baked.

• Do not open the oven unless you need to- Opening the oven to many times when baking anything will affect the temperature which will disturb the proper cooking process. This can further lead to under done cookies.

Equipment Needed to Make Red Velvet Cookies

• Mixer- A Stand Mixer or Handheld Mixer can be used to mix your cookie dough. A stand mixer is more powerful than a hand mixer, but is not required for a cookie dough. A stand mixer is also more versatile and is normally used for breads and larger batches of dough. If you don;t bake a lot than you could just get hand mixer.

Affordable Stand Mixers

1. Hamilton Beach Classic Stand and Hand Mixer
2. Kitchen In The Box Stand Mixer
3. DASH Stand Mixer
4. Facelle Stand Mixer
5. Frigidaire ESTM020-BLUE Stand Mixer

Affordable Hand Mixers

1. MHCC 5-Speed​ Electric Hand Mixer
2. Hamilton Beach 6-Speed Electric Hand Mixer with Whisk
3. OVENTE Portable 5 Speed Hand Mixer

FAQ When Making Cookies

Why Does my Cookie Dough Spreads so Much

• Incorrect Measurements- As we all know, baking is basically science. Not using the correct measurements a recipe calls for will leave you with ruined baked goods. As little as a tsp of flour over what is required can cause chaos to your entire cookies. Ensure to measure your flour correctly by spooning into your measuring cup and leveling with knife. Ensure your’e using the right amount of butter when making these Red Velvet Cookies. The right fat to flour ratio is very important when you want to achieve the perfect cookies.

• Not Chilling Cookie Dough- Chilling your cookie dough before baking is a very important step when you want beautiful looking and tasting cookies. This helps to solidify the fat in the dough, which will in return cause the cookies to expand at a slower pace. Not chilling the dough will have your cookies spreading super fast and will leave you with flat cookies. Chilling your cookie dough will enhance the texture of your cookies by making them fluffy and chewy just like the bakeries; it will also enhance the flavor a little. If you prefer flat and flaky cookies then you could always skip this step.

• Incorrect Baking Temperature- The incorrect baking temperature will cause your cookie dough to spread too much leaving you with flat cookies. Using a high temperature than what is required will cause the fat content of you cookie to melt too fast before the other ingredients starts cooking.

• Dough is Over-mixed- Over working the dough will simply add more air to your cookie dough which will cause it to go flat while baking.

How long can cookie dough stay in the refrigerator– Cookie dough can stay fresh refrigerated for up to 5 days, but will last longer in the freezer. It can stay up to 2 months in an airtight container or freezing bag.

You May Also Like: