These red velvet white chocolate chip cookies have a rich, subtle cocoa taste and are studded with white chocolate. They bake up soft and chewy with a vivid red color—perfect for Valentine’s Day, Christmas, or any time you crave classic red velvet.
Originally published February 2016. Updated January 6, 2020 with new photos and recipe tips.
I’m a total sucker for red velvet, and these cookies marry the flavor of classic red velvet cake with the comforting chew of chocolate chip cookies. They offer:
- a touch of cocoa for authentic red velvet flavor
- a deep, jewel-red color
- a soft, chewy texture
- and plenty of white chocolate chips (or your preferred chocolate)
Made entirely from scratch, this recipe is just as straightforward as making traditional chocolate chip cookies.
Red Velvet Chocolate Chip Cookie Recipe
Start by combining the dry ingredients: all-purpose flour, cocoa powder, cornstarch, baking soda, and salt. Red velvet uses just a hint of cocoa to achieve a mild chocolate note; I prefer natural cocoa powder for this flavor. Cornstarch helps the cookies stay extra soft.
In a separate bowl, cream together softened butter, brown sugar, and white sugar until light and fluffy. Real butter adds depth of flavor, while brown sugar contributes moisture and chewiness. Beat in the egg for tenderness, add vanilla extract, and then mix in the red food coloring. You can use gel or liquid coloring—about 2–3 teaspoons is typical; I used 3 teaspoons for the bright color in the photos.
Mix the dry ingredients into the butter-sugar mixture on low speed, adding roughly half at a time. Turn off the mixer and fold in the white chocolate chips so they stay evenly distributed.
Chilling the dough is essential. Because the dough contains food coloring and a higher moisture content, it can be quite soft; refrigerating keeps the cookies from spreading too much so they bake up thick and tender. Cover and chill the dough for at least 3 hours, or up to 24 hours, depending on your schedule.
Baking Tips & Tricks
- If your dough feels especially sticky, stir in an extra tablespoon of flour.
- If the dough is rock-hard after chilling, let it sit at room temperature for 10–15 minutes before scooping.
- Use a cookie scoop to form dough balls—this keeps your hands clean and yields uniform cookies.
- When the cookies come out of the oven, press a few extra white chocolate chips on top for an attractive finish.
- For extra-soft cookies, slightly underbake them. The tops should look almost set when you remove them; they’ll finish setting on the hot tray as they cool.
- This recipe doubles easily to produce about 40–44 cookies.
If you need a faster shortcut, you can make red velvet cake mix cookies. For more red velvet desserts, try sandwich cookies, cupcakes, or an easy layered red velvet cake.
Red Velvet Chocolate Chip Cookies
Ingredients
- 1 1/2 cup all-purpose flour
- 2 tablespoons cocoa powder
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/3 cup brown sugar, lightly packed
- 1/2 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2–3 teaspoons red food coloring (liquid or gel)
- 3/4 cup white chocolate chips
Instructions
- Whisk together flour, cocoa, cornstarch, baking soda, and salt in a large bowl.
- In a separate large bowl, beat the butter and both sugars until light and fluffy.
- Beat in the egg, vanilla extract, and red food coloring until evenly combined.
- With the mixer on low, add the flour mixture in about two additions, mixing until just combined.
- Turn off the mixer and fold in the white chocolate chips by hand.
- Cover the bowl with plastic wrap and refrigerate for at least 3 hours or overnight.
- When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Use a cookie scoop to form dough balls about 1–1.5 tablespoons in size. Place them about 2 inches apart on the prepared sheets. If the dough is too firm, let it sit 10–20 minutes at room temperature before scooping.
- Bake one sheet at a time on the middle rack for 7–9 minutes, until the tops are almost set.
- Remove from the oven and, if desired, press a few white chocolate chips onto the tops. Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to finish cooling.
Notes
Recipe time includes 3 hours to chill the dough.
Make-ahead tips
To freeze dough: prepare through step 6, then form dough into balls and freeze in a zipper bag for up to 2 months. Bake from frozen on lined sheets at 350°F for 8–10 minutes (adding 1–2 minutes to baking time).
Nutrition
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