An easy-to-follow recipe for super chewy and soft red velvet cookies loaded with chocolate chips! Try this recipe and bake a batch of beautiful eggless soft baked red velvet cookies in less than 30 minutes.
It’s not Christmas, not even Valentine’s Day, but these cookies remind of a festive time! My Red Velvet Chocolate Chip cookies are really chewy (like all my cookies) and would definitely be your favorite type of cookies if you’re a lover of all things red velvet. They’re super soft and moist from the inside, and filled with the goodness of white chocolate chips. Let’s just say these are going to be your buddies when you’re feeling down. 😉
Because these cookies look sooo good I went crazy taking their pictures, you won’t believe it but I have close to a 100 shots of them in different angles! They certainly look like a treat and will go down really well with people with a cup of tea or coffee (I suggest coffee 😉 ). The recipe is fairly simple and starts like all my cookies, with a simple cookie dough. However, unless all my cookies you don’t need to chill the dough.
I decided to not chill the dough this time to save on time and baked these right away, surprisingly, despite being on the room temp the cookie dough didn’t spread as much and the cookies were perfectly crunchy on the top and chewy in the middle. All in all I had a batch of 16 cookies ready in 30 minutes! These are quick, easy and taste fabulous, need more convincing? 😀
- • Flour, 1 cup or 130 grams
- • Cocoa Powder, 3 tablespoons
- • Baking Powder, 1 teaspoon
- • Salt, ⅓ teaspoon
- • Butter, 100 grams
- • Powdered Sugar, 100 grams
- • Vanilla Essence, 1 teaspoon
- • Red Food Color (Liquid= 1+1/2 tablespoon; Gel= a few drops)
- • Milk, 2 tablespoons
- • Chocolate Chips, ½ cup
- Preheat the oven to 180 degrees Celsius for about 10 minutes. Line a baking tray with parchment or butter paper and set aside.
- In a bowl, whisk butter and sugar together for about a few minutes until they're properly combined. Add in the vanilla essence and mix again.
- In a small bowl, mix milk and red food colour together and mix them with the butter sugar mix.
- Now sift in all the dry ingredients, flour, cocoa powder, baking powder and salt into this bowl and mix. Get the dough together with the help of a spatula. If the dough seems dry add in a tablespoon or two of milk. Add in the chocolate chips.
- The dough should look something like this. Neither too wet nor too dry.
- Now take a tablespoon of dough per cookie, make a ball and flatten it slightly. You should have about 16 cookies in the end. Line the cookie dough balls on the baking tray about 1 inch away from each other. These will spread but not too much.
- Bake the cookies for 10 minutes at 180 degrees Celsius. The cookies will look really soft when you take them out, do not lift them right away. Let the cookies cool down for atleast 10 minutes before you transfer them to a baking tray.
- If your oven is small, you can bake these in batches too.
Looking for similar recipes? Try these…
Red Velvet Chocolate Swirl Brownie Bars
Half and Half Chocolate Chip Cookies
1 Giant Chocolate Chip Sprinkle Cookie
Love this combination and yes they can be made anytime or year. I make mine all the time. Yum yum yum.
Thank you so much!!! I’m so glad to find someone who agrees with me! 😀
Tried these cookies. They taste amazing. But the cookies dint seem to become hard / crisp even after cooling ! They are too soft
Hi Alpa! This recipe is for soft baked cookies and the crunch will not be apparent. They’re supposed to be cakes. 🙂
Hey tried this cookies, very yummy. But can I skip choco powder as my red colour didn’t bright up coz of coco powder. I hope it would taste good without cocoa powder.
Does not turn red it is brown
Hi!Red velvet is notorious for turning brown if the color added isn’t enough concentrated. The batter may look red to you but on baking its may turn brown. Try using gel colors if this is your concern. Or use liquid colors that are concentrated.
Hi, i tried your redvelvet cookies! They do look fine but not as red as in the picture thats point 1. Point no 2 is that, the bottom of my cookies has become dark brown colour however i only cooked it for 10mins at 180 degrees suggested by you. Thirdly, i wanted to understand usually we need to refrigerated them for a couple hours before putting them in the oven so why not here?
Do write back!
Looking forward!
Sarah Patka
Hi Sarah, every color brand gives a diff color so next time try adding more or use gel colors for best results. Also colors in my pictures are always saturated in editing so don’t worry, they’re not as bright as they look. For point 2, what color is your baking sheet? Is it black? Point 3, every recipe is different, I didn’t think the cookie dough needed refrigeration. You chill the dough to make it easier to work with but this ones already fine. 🙂 Hope this helps.
Hi !
I tried these cookies. They’re delicious but the thing is there is no crunch in mine. Super soft. Where am I going wring ?
Help !
Hi Shubhi! This recipe is for soft baked cookies and the crunch will not be apparent. They’re supposed to be cakey. You’re not going wrong anywhere. If you want them to firm up more, bake them for a couple more minutes. 🙂
Hey they got burnt I did exactly the same as u suggested…10mins baking at 180 degrees
Hi Akanksha! How long did you preheat the oven for? And what’s the color of the baking tray you made these on?
Firstly do we need unsalted butter? Because mine was salted and thus the chocolate flavour was almost lost. Secondly they kind of burned out from the bottom and the edges and even flattened. My baking tray was black in color and I lined it with three layers of foil.
Hi Pravin! Red velvet isn’t supposed to taste chocolaty, that’s just the way it is. About the burning on the bottom, try baking on an aluminium tray because I think the black tray is the culprit. Was your foil thick enough?
And, no salted butter is just fine 🙂
Hey,
I would want to know about the gel you have mentioned in the red velvet cookies!
Which gel do you use? The ones we use in cakes to give it a rise or its another one!!
And i bake red velvet Cakes, So in that i add belgium essence for the flavor as well as the red food color! Can i use the same for the cookies?
Yes you can! The gel I’m talking about here is red gel food color 🙂
Love this recipe! I tried it today and added cream cheese frosting on top. The cookies didn’t come out overly soft and didn’t melt much (which was a lovely surprise because I really thought it would).
So glad you were happy with these! And cream cheese was a wonderful idea, I’d love to sandwich that between two cookies next time 🙂
Hi Radhika,
My cookies turned out super yum!! Thank you so much for the recipe.
I wanted to ask u if I can refrigerat red velvet batter n later use it whenever I require.
Warm Regards,
Nupur
Thank you so much for sharing this Nupur!
Also, yes you can refrigerate it but only for a couple of days. If you want to keep it for longer than that, you’ll have to freeze the dough in a sealed bag.
Hope this helps!
Thank u!
Want to refrigerate it only for 2-3 days.
Regards,
Nupur
hey radhika !
firstly the recipe looks really tasty will be trying it in a day or two !! just wanted to ask you that i have a black tray oven will it be fine if i use a butter paper in the tray to avoid the cookie base burn or turn black ???
kindly help 🙂
Hello
Yesterday i yried these cookies ,they turned out so yumm.Taste is very good but somewhere i felt that cookies are too buttery , can we reduce the amount of butter ??
also can we use Nutralite in cookies instead of butter?
Hi Mini, of course you can substitute butter with Nutralite here. And I wouldn’t suggest reducing the butter too much, maybe by 10% but anything more could ruin the balance. 🙂
thanks radhika
Hi radhika
Tried this cookies but didn’t turn up that crispy, I am using bajaj oven and baking it 150•C on middle rack.
And what is the perfect temprature to bake cookies coz any of my cookies are fully baked from bottom but never turn golden from upside.
Do help