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Red Velvet Chocolate Chip Cookies - Red Velvet Cookies

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Craving cookies? Whip up a batch of these red velvet cookies. A small-batch chocolate chip cookies recipe. Tender, red velvet cookies perfect for any occasion.

red velvet chocolate chip cookies on white plate
red velvet chocolate chip cookie ingredients

What Do I Need For Red Velvet Cookies

  • Butter
  • Sugar
  • Brown sugar, packed
  • Egg, room temperature
  • Milk
  • Red food coloring
  • Vanilla extract
  • All-purpose flour
  • Unsweetened cocoa powder
  • Baking soda
  • Salt
  • Semi-sweet chocolate chips

These taste better than a red velvet bakery cookie in my honest opinion. The red velvet color just stands out so strong.

How to Make Small Batch Chocolate Chip Cookies

  1. Prep your cookie sheet and preheat the oven.
  2. In a bowl, you will start by mixing up your dry ingredients. Flour, cocoa, baking soda, and salt. Set aside.
  3. In a stand mixer or hand, mixer cream your butter and sugar together until it is light and fluffy.
  4. Then add in the egg, milk, food coloring, and vanilla.
  5. Mix in the dry and wet ingredients together slowly. Fold in the chocolate chips!
  6. Next, use a cookie scoop and place the cookie dough around 2 inches apart. Then bake for 6-8 minutes or until cooked.
  7. Allow cookies to cool on the baking sheet, and then transfer to a wire rack to let the cookies cool completely.
  8. Transfer them to an airtight container once the cookies are fully cooled.
scoop of red cookie dough

I use a cookie sheet holder to hold all my pans so they are easy to get to and aren't stacked one on top of another. I have a nice collection of American made baking sheets with my favorite being this non toxic Le Creuset cookie sheet. It doubles as a griddle, which can be used stovetop or in the oven up to 500 degrees Fahrenheit.

Non toxic baking sheets and using reusable silicone baking mats instead of parchment paper are a great way to make cookies because you can feel better about the products you are using.

red chocolate chip cookie dough balls on parchment paper

Make an easy adjustment in cooking time to bake these cookies at high altitudes. There are a few adjustments to make for perfect cookies when baking at high elevations.

You'll want to increase the oven temperature by 15-25 degrees depending on your elevation and also decrease the baking time. There is a lot of science behind cooking at high elevations and the differences that have to be accounted for.

red chocolate chip cookies on cooking rack

What is the Flavor of Red Velvet in Red Velvet Cookies?

Red velvet is a milk chocolate flavor. If you have the chocolate chips. Red velvet is known for the rich red color. Try my red velvet cheesecake brownies and red velvet hot chocolate bombs!

Can These Red Velvet Chocolate Chip Cookies Be Frozen

You can freeze these cookies raw or cooked. I will share how to freeze the chocolate chip red velvet cookies both ways. That way you can decide!

If you want to freeze the cookie dough raw, just do cookie dough scoops on a parchment lined baking sheet. Place straight in the freezer to flash freeze the cookie dough balls.

Then once frozen transfer to a freezer bag or airtight container. You can cook the dough raw just add a few extra minutes for frozen dough.

Freezing Red Velvet Cooked Cookies

If you baked up all your cookies and want to freeze some, allow them to fully cool on a baking rack.

Then place the cookies in a freezer bag or airtight container. Freeze for up to three months. When you go to thaw just thaw on the counter and then enjoy!

How to Clean Silicone Mats

If you use a silicone mat to make your cookies, you will find it gives you that non-stick texture for the perfect place to cook your cookies seamlessly.

For cleaning, I just wash with dish soap and water, and then let them air dry, or wipe with a dish towel! Then store flat in your cupboard.

Can silicone baking mats go in dishwasher

If you don't want to fuss with hand washing, toss your baking mats right into the dishwasher! Just make sure it is laid out flat to get all areas cleaned.

Tasty chocolate chip cookies can be enjoyed year-round, but there is one special day each year where these cookies are celebrated even more. So, if you want to indulge in a couple of cookies on August 4th, enjoy!

Tips And Variation To Red Velvet Chocolate Chip Cookies

  • Make red velvet cookies with white chocolate chips for a tasty change
  • Double the recipe to make extra for a bake sale
  • Make sure to watch how long you cook the cookies to ensure they do not overbake.
  • Consider leaving out the chocolate chips and frost with a cream cheese frosting.
  • Freeze the dough raw or cooked cookies. Freeze in a cookie dough container in the freezer.
  • Drizzle melted chocolate over the top of the cookies.

Ruth Wakefield is credited with being the first to create a chocolate chip cookie and also owned the Toll House Inn, a popular restaurant in Whitman, Massachusetts, with her husband. Thus, Toll House chocolate chip cookies were named.

ADDITIONAL RECIPES TO TRY

Yield: 18 cookies

Red Velvet Chocolate Chip Cookies - Red Velvet Cookies

red velvet chocolate chip cookies

This is an easy red velvet chocolate chip cookies recipe that is always a hit. Switch it up by using white chocolate chips instead of regular chips.

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes

Instructions

  1. Preheat the oven to 375 degrees.  Line a cookie sheet with parchment paper.
  2. In a small bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream the butter and sugars until light and fluffy, about 8 to 10 minutes.
  4. To the butter mixture, beat in the egg, milk, food coloring, and vanilla.
  5. Gradually add the flour mixture into the creamed mixture, scraping down the sides of the bowl. 
  6. Stir in the chocolate chips.
  7. Using a small cookie scoop, drop cookie dough about 2 inches apart on the cookie sheet—bake for 6 to 8 minutes. Allow the cookies to cool on the cookie sheet for 5 to 7 minutes before transferring to a wire rack to finish cooling.

Nutrition Information

Yield

18

Serving Size

1

Amount Per Serving Calories 118Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 24mgSodium 52mgCarbohydrates 12gFiber 1gSugar 9gProtein 1g

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Author

  • Jessica McCoy

    Jessica McCoy is a seasoned food blogger with 14+ years of experience in the industry. As a self-taught home cook, she enjoys creating and finetuning easy recipes that are fool proof and simple for anyone to make. Her expertise is in all things kitchen: cooking tips, air fryer recipes, Instant Pot and other pressure cooking recipes, and slow cooker recipes. Jessica was the previous owner of AllSheCooks, where she focused on easy every day recipes including budget friendly dinner recipes and desserts.

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