Red Velvet Chocolate Chip Cookies That Stay Soft and Chewy
Published: 28 Feb 2026
Complete recipe in steps with a dedicated picture and detailed text. Enjoy baking, and don’t forget to follow Foodie Peradise on Pinterest.
Table of Contents
Ingredients With Exact Amounts
Here’s everything you need for a classic batch. Measure carefully, especially the flour and cocoa, because small changes can affect the texture.
Dry ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet ingredients
- 3/4 cup salted butter, softened
- 3/4 cup light brown sugar, packed
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon red liquid food coloring or 1 teaspoon red gel food coloring
Mix-ins
- 1 cup chocolate chips (semisweet, milk, or white)
Optional finishing touch
- Flaky salt for the tops
Step by Step Recipe Method
These steps are written to help you get thick cookies with soft centers and a strong red velvet look. Follow the order, keep an eye on the dough texture, and don’t rush the cooling time.
Step 1: Prep your oven and pans
Preheat your oven to 350°F (175°C) so it’s ready when the dough is done. Line two baking sheets with parchment paper to stop sticking and help the bottoms bake evenly. If your butter is still firm, let it sit at room temperature until it feels soft when you press it, because this helps the dough mix smoothly and gives the cookies a better texture.
Step 2: Mix the dry ingredients first
In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt until the color looks even and no cocoa lumps remain. Mixing the dry ingredients first helps the cookies bake evenly, so you don’t end up with bitter cocoa pockets or uneven rise.
Step 3: Cream the butter and sugars for a soft, chewy bite
In a large bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture looks lighter and fluffy, which usually takes about 2–3 minutes. This step is important because it helps the cookies turn out tender and thick instead of dense. If you stop too early, the cookies can bake up heavier than you want.
Step 4: Add eggs, vanilla, and red coloring the right way
Add the eggs one at a time, mixing well after each one so the dough stays smooth and doesn’t separate. Stir in the vanilla extract, then add the red food coloring and mix until the color looks even. Gel coloring is more concentrated, so it often gives a brighter red without adding extra liquid, but either type works well when measured correctly.
Step 5: Combine wet and dry without overmixing
Add the dry ingredients to the wet mixture and mix just until you no longer see dry flour. Stop as soon as the dough comes together. Overmixing at this stage can make cookies tough and less soft because it works the flour too much.
Step 6: Fold in the chocolate chips
Add the chocolate chips and fold them in gently so they spread through the dough without crushing it. If you want a bakery-style look, you can save a small handful of chips and press a few onto the tops right before baking.
Step 7: Chill the dough for thicker cookies
Cover the bowl and chill the dough for 30–60 minutes. Chilling helps the cookies hold their shape, bake thicker, and stay chewy. It also makes the dough easier to scoop and keeps the cookies from spreading too fast in the oven.
Step 8: Scoop and shape for even baking
Scoop the dough into balls that are about 1.5 to 2 tablespoons each. Place them on the lined baking sheets with about 2–3 inches of space between them, since they will spread as they bake. For thicker cookies, keep the dough balls tall rather than flattening them, because a taller shape bakes into a thicker cookie.
Step 9: Bake until the edges set but the centers look soft
Bake for about 9–11 minutes. The edges should look set and slightly firm, while the centers should still look a little soft. That soft center look is exactly what you want, because the cookies continue to set as they cool. If you wait until the centers look fully done in the oven, the cookies can turn out drier than expected.
Step 10: Cool the cookies the right way
Let the cookies cool on the baking sheet for 5–10 minutes before moving them to a rack. This short rest time helps the centers finish setting while keeping them soft. If you move them too soon, they can break because they are still delicate while hot.
If you like a sweet-salty finish, sprinkle a small pinch of flaky salt on top right after the cookies come out of the oven, while the chocolate is still warm.
Variations in the Recipe
Once you’ve made the classic version, these simple changes keep things fun and help you match different tastes.
Swap the chocolate style
White chocolate chips give a classic red velvet look and a sweet, creamy bite. Dark chocolate chunks make the cocoa flavor feel deeper and less sweet. You can also mix two types of chocolate for a richer, more “bakery-style” cookie.
Add a cream cheese twist
For a red velvet feel that reminds people of frosting, you can use cream cheese-flavored chips if you can find them. You can also stuff the cookies with a small cube of chilled cream cheese filling, but keep it simple by chilling the filling first so it stays in the center while baking.
Add crunch or a seasonal touch
Chopped pecans or walnuts add a nice crunch without changing the base dough too much. For winter baking, a small amount of crushed peppermint can taste great, but keep it light so it doesn’t overpower the red velvet flavor.
Mistakes to Avoid
These are the most common issues that can change how the cookies look and feel, and they are easy to prevent.
Using butter that is too cold or too melted
Cold butter won’t cream well, which can lead to cookies that don’t rise or feel heavy. Melted butter can make cookies spread too much and turn thin. Softened butter should feel pliable but not greasy or runny.
Overmixing after adding flour
Once the flour goes in, mix only until combined. Overmixing can make the cookies less soft and more firm, which takes away that chewy, tender texture people love.
Skipping the chill time
Chilling helps the dough firm up, controls spreading, and improves the final texture. If you bake the dough right away, the cookies are more likely to spread wide and bake thinner.
Overbaking
Red velvet cookies can look “done” quickly because of the color, so use the texture as your guide. Pull them when the edges look set and the centers still look soft. They will finish setting as they cool, and this is how you keep them tender.
Crowding the baking sheet
If cookies are too close together, they can spread into each other and bake unevenly. Give them space so heat can move around each cookie, which helps them bake evenly and look neat.
Conclusion
Red velvet chocolate chip cookies are a simple way to make a dessert that feels festive and comforting at the same time. With careful measuring, a short chill, and the right bake time, you’ll get cookies that stay soft in the middle, look bold and red, and taste rich with every bite.
If you want more easy, tasty ideas you can make at home, check the homepage for more food recipes.
FAQs
People often ask a few key questions when baking red velvet cookies at home. These quick answers will help you get the result you want without guessing.
Why did my cookies turn out more brown than red?
Cocoa powder naturally darkens the dough, so the red can look deeper after baking. Gel food coloring often gives a brighter red because it is more concentrated. Also, make sure you mix the coloring fully so the dough color looks even before chilling.
Do I really need to chill the dough?
Yes, it makes a big difference. Chilling helps the cookies stay thicker, reduces spreading, and improves the chew. If you want the best texture, don’t skip it.
How do I know the cookies are done if the dough is red?
Look at the edges and the center texture rather than color. The edges should look set, and the centers should still look slightly soft. They will firm up as they cool.
Can I use white chocolate chips instead of semisweet?
Yes, and many people prefer it with red velvet. White chocolate tastes sweet and creamy and looks great against the red cookie.
How do I store these cookies so they stay soft?
Keep them in an airtight container at room temperature. If you want them extra soft, add a slice of bread to the container. The cookies take in a little moisture from the bread and stay tender longer, and you can replace the bread if it dries out.
Can I freeze the dough for later?
Yes. Scoop the dough into balls, freeze them on a tray until firm, then store them in a sealed bag or container. Bake from frozen and add a minute or two to the bake time, keeping the same “soft center” rule.
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- Be Respectful
- Stay Relevant
- Stay Positive
- True Feedback
- Encourage Discussion
- Avoid Spamming
- No Fake News
- Don't Copy-Paste
- No Personal Attacks
