Red Velvet Chocolate Chip Cookies

"These are a perfect cooking to make around Christmas or Valentine’s Day. Like true red velvet, they have a hint of cocoa and a little bit of tang from the buttermilk. This dough does need be refrigerated before baking, so it’s best to make these the day before."

- Boston Girl Bakes

Unsweetened Cocoa Powder

key ingredient


– all-purpose flour – unsweetened cocoa powder – baking soda – baking powder – table salt – unsalted butter – light brown sugar – granulated white sugar – large egg – buttermilk or regular milk – vanilla extract – red food coloring – white chocolate chips

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Red Velvet Chocolate Chip Cookies Recipe


18 Cookies



total time

25 Minutes

prep time

15 Minutes

1. Preheat and prepare pans. Preheat oven to 350oF. Line baking sheets with parchment paper or silicone baking mat.


2. Combine dry ingredients. Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a bowl.


3. Cream butter and sugar. Beat butter with an electric mixer until fluffy, about 2 minutes; beat in brown sugar and white sugar until smooth, about 1-2 minutes.


4. Add remaining wet ingredients. Beat egg, milk, and vanilla extract into butter mixture; beat in food coloring until uniformly colored.


5. Add dry ingredients. Stir flour mixture into butter mixture gradually with electric mixer on low speed until combined; stir in 1 cup chocolate chips.


6. Scoop the cookies. Using a 1-inch cookie scoop, or tablespoon, scoop the cookies into 1 ½-inch balls onto prepared cookie sheets about 2 inches apart. Roll dough into 2-inch balls; place on prepared baking sheets and flatten slightly.


7. Bake and cool cookies. Bake in preheated oven until edges are lightly browned, about 10 minutes. Cool cookies on the cookie sheet for 5 minutes, then transfer to a cooling rack to continue cooling.


Visit Boston Girl Bakes for MORE Top Tips and Notes on Baking the BEST Red Velvet Chocolate Chip Cookies!



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