Red velvet cookies with white chocolate chips are a tasty combination of flavors in every bite. You’re going to love the vibrant contrast in colors and the sweet, tangy flavorful combination on your tongue.
Enjoy these Valentine’s Day cookies for the holiday, or serve them up throughout the year. They’ll work great for patriotic holidays, like the Fourth of July, and even Christmas too!
These red velvet cookies are made from scratch using cocoa powder, red food coloring, and a combination of white chocolate chips and semi sweet chocolate. Together every bite is as wonderful as you’d expect and a symphony of soft, chewy, and wonderful.
Making these homemade red velvet cookies isn’t difficult or hard to do. In fact, it’s actually very easy! Even better- there are no chill times! That makes these cookies simpler and quicker so you can spend less time prepping and more time eating. Sounds great, right?
I like my red velvet cookies gooey instead of being crisp. I think it works great with the flavors we have going on and produces a nice and soft cookie that has you going back for more. You can see my recipe card notes for more information on adjusting the ingredients for the perfect cookie.
Red velvet cookies ingredients
- Flour: All-purpose flour is the base of the cookie dough.
- Cocoa Powder: Red velvet flavor comes from a combination of tangy acids and chocolate, so we need cocoa powder to help bring the chocolate flavor into every bite.
- Leavening agents: We need a combination of baking soda and baking powder to help make the cookies puffy and give us a slight acidic tangy flavor.
- Salt: This is a flavor enhancer that will bring out the other wonderful flavors in the cookies so they taste perfect.
- Butter: Adding a richness in flavor and depth is butter. It also gives us a much-needed fat to make the dough turn out well.
- Sugars: We need a combination of granulated sugar and brown sugar to make these cookies sweet and to give us perfect cookie edges and chewy goodness in every bite.
- Water: Thinning down the dough ever so slightly is a little bit of water.
- Vanilla: Another flavor enhancer that will make this dough turn out great!
- Red food coloring: Red velvet is named for the iconic color but you can technically use any color or omit it if you don’t want food dyes.
- Eggs: The binding agent for the cookies so that they don’t crumble apart and can hold together well.
- Chocolate chips: To get a combination of flavors we need both semi-sweet chocolate chips and white chocolate chips. Both will make our cookies awesome.
How to make red velvet chocolate chip cookies
- Preheat your oven to 375 degrees F and line a baking sheet with parchment paper or spray them with nonstick cooking spray. Set aside.
- In a small bowl, whisk together the flour, cocoa, baking powder, and salt. Set aside.
- In a large bowl, mix the butter and sugars together well, whipping to create a cake-like cookie, or mixing until just combined will give a gooey cookie.
- Add the eggs to the butter mix, one at a time, mixing well after each. Add in the vanilla, water, and food coloring. Mix again.
- Gradually add the dry ingredients to the wet ones, closely paying attention to the dough consistency. The dough should be slightly sticky, but not too wet. See note about adding or leaving out some flour.
- Fold in the chocolate chips until evenly distributed. Add more if desired.
- Drop rounded tablespoons of dough onto your prepared baking sheet. See note for larger chewy cookies.
- Bake in the oven for 8-10 minutes, rotating the baking sheet halfway through. The cookies should look done around the edges but still be soft in the middle.
- Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
- For crunchier cookies cook in the oven for about 12 minutes when the edges and tops are lightly golden brown.
Red Velvet Chocolate Chip Cookies
Red velvet chocolate chip cookies are vibrant, sweet, and delicious! A tangy flavorful combination on your tongue.
Servings 40 cookies
Calories 136kcal
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Equipment
Ingredients
- 2 1/4 cups flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup butter two sticks
- 2/3 cup white sugar
- 2/3 cup firmly packed brown sugar
- 2 teaspoons water
- 2 teaspoons vanilla extract
- 1 1/2 tablespoons red food coloring
- 2 large eggs
- 1 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
Instructions
- Preheat oven to 375ºF.
- In a small bowl, whisk flour, cocoa, baking soda, baking powder and salt together. Set aside.
- In a large bowl, mix the butter and sugars together until combined well. Whipping them together will create a cake-like cookie, just mixing until combined will create a gooey cookie. I usually go for gooey.
- Add eggs one at a time, mixing well between each addition. Add vanilla, water, and food coloring.
- Gradually add the dry ingredients, paying attention to the dough consistency. The dough should be slightly sticky when touched but not too wet. You may need to add a little extra flour, or leave a little bit out (see note).
- Fold in the chocolate chips until they are evenly distributed. You can always add more if you like extra chocolate!
- Drop rounded tablespoons onto parchment lined cookie sheets (or you can grease them), I usually fit a dozen per sheet. (See note for directions on how to make extra thick and chewy cookies.)
- Bake for 8-10 minutes, rotating the sheets halfway and checking at 8 minutes. The cookies should appear done on the edges but still soft in the middle when they are finished cooking.
- Let cool on the cookie trays for 5 minutes before transferring to a cooling rack.
- If you have a crunchy cookie lover in your life, just bake them a little longer, about 12 minutes until the edges and tops are light golden brown.
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Notes
The amount of flour you use is going to vary depending on where you live, the weather, etc. The dough for these cookies should be slightly sticky but not dry or overly gooey. You may need to adjust based on your particular situation.
To get extra thick and chewy cookies, I use a scoop that is 1.5 inches in diameter. I scoop (leveled scoop) 8 cookies onto my sheet tray, very lightly press down (just enough to make the tops a bit flat), and then place another scoop on top of the first scoop. Bake until the edges are done and the centers are slightly doughy, about 10-12 minutes for this recipe. Perfect thick and chewy cookies every time!
Nutrition
Calories: 136kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 119mg | Potassium: 62mg | Fiber: 1g | Sugar: 10g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
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Tiffany says
This was a Good cookie recipe. I recommend it. Ours turned out perfect at 8 minutes. I will be checking out your other recipes now.
Alli says
So glad you liked it!
Alli says
Such a fun recipe!