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Red Velvet Chocolate Chip Cookies – Deliciously thick, soft, and chewy chocolate chip cookies that are coloured a romantic red, and stuffed full of white chocolate chips. These make the PERFECT Valentine’s Day cookies!

Red Velvet Chocolate Chip Cookies

Looking for a super quick and easy (yet impressive) treat to make for Valentine’s Day?

These Red Velvet Chocolate Chip Cookies are just that! They’re thick, soft and chewy; coloured a beautifully romantic red, and loaded with melty white chocolate chips.

They also have a hint of cocoa, giving them a delicious vanilla and chocolate flavour combination.

Looking for more romantic treats to serve? Check out my Chocolate Molten Cakes, Easy Chocolate Pots de Crème, and my Strawberry Mint Brownies.

Ingredients you’ll need Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts. Plain/all-purpose flour: Weighed correctly. I highly recommend using kitchen scales instead of measuring cups.

Weighed correctly. I highly recommend using kitchen scales instead of measuring cups. Cocoa powder: You’ll only need 2 tablespoons, to give a hint of chocolate.

You’ll only need 2 tablespoons, to give a hint of chocolate. Baking powder

Baking soda

Cornflour/cornstarch: Makes for extra soft and chewy cookies.

Makes for extra soft and chewy cookies. Salt

Unsalted butter: Melted.

Melted. Light brown sugar: Using more brown sugar than white sugar is what makes the cookies so chewy.

Using more brown sugar than white sugar is what makes the cookies so chewy. Caster/granulated sugar

Large egg

Vanilla extract

Red food colouring: I used Sugarflair Spectral Concentrated Paste Colour – Christmas Red.

I used Sugarflair Spectral Concentrated Paste Colour – Christmas Red. White chocolate chips: If desired, you can use milk, dark, or semi-sweet chocolate chips instead.

How to make Red Velvet Chocolate Chip Cookies To make these cookies, simply grab a medium mixing bowl and whisk together the flour, cocoa powder, baking powder, baking soda, cornflour, and salt. Set aside.

In a separate large mixing bowl, whisk together the melted butter and sugars until combined.

Add the egg, and vanilla extract, and mix until combined.

Add in enough red food colouring to reach desired shade.

Add the dry ingredients, and mix in until just combined. Add more food colouring if needed. Fold in the white chocolate chips.

Roll the dough into 2-oz balls (or use a medium cookie scoop), and place onto a baking tray lined with parchment paper or a silicone mat. TIP: For extra thick cookies, freeze the cookie dough balls for about 10 – 20 minutes or until firm. Bake straight from frozen. Bake for 10 – 12 minutes. Allow to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Tools you’ll need Here are a few handy tools I used to make these cookies. As an Amazon Associate, I earn from qualifying purchases. Baking trays

Mixing bowls

Kitchen scales: I always recommend weighing out your ingredients for complete accuracy. Sometimes using cups can be a little off, especially when it comes to ingredients like flour.

Cookie scoops: Used instead of rolling the dough into balls. I used the medium cookie scoop for these cookies.

These Red Velvet Chocolate Chip Cookies are: super quick and easy to throw together

and to throw together deliciously thick , soft , and chewy

, , and flavoured with a hint of cocoa and vanilla

and coloured a vibrant red – perfect for Valentine’s Day !

– perfect for ! studded with white chocolate chips

How long will these red velvet cookies last? These cookies can be kept in an airtight container at room temperature for up to 1 week. Microwave for a few seconds for a warm, gooey cookie.

Want freshly-baked cookies every time? Cookie dough balls can also be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

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Red Velvet Chocolate Chip Cookies Yield: 18 - 20 cookies Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Deliciously thick, soft, and chewy chocolate chip cookies that are coloured a romantic red, and stuffed full of white chocolate chips. These make the PERFECT Valentine's Day cookies! Print Ingredients 2 cups (250g) plain/all-purpose flour

2 tablespoons (14g) cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoons cornflour/cornstarch

1/4 teaspoon salt

1/2 cup (115g) unsalted butter, melted

3/4 cup (150g) light brown sugar

1/4 cup (50g) caster/granulated sugar

1 large egg

2 teaspoons vanilla extract

Red food colouring

1 cup (175g) white chocolate chips Instructions Preheat the oven to 180C/350F/Gas 4. Line a baking tray with parchment paper or a silicone mat, and set aside. Whisk together the flour, cocoa powder, baking powder, baking soda, cornflour, and salt. Set aside. In a separate large mixing bowl, whisk together the melted butter and sugars until combined. Add the egg, and vanilla, and mix until combined. Add enough red food colouring to reach desired shade. Add the dry ingredients, and mix until just combined. Add more food colouring if needed. Fold in the chocolate chips. Roll the dough into 2-oz balls (or use a medium cookie scoop), and place onto the prepared baking tray. Bake for 10 - 12 minutes. Allow to cool on the baking tray for 5 - 10 minutes before transferring them to a wire rack to cool completely. Notes Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week. Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen. Nutrition Information: Yield: 20 cookies Serving Size: 1 cookie

Amount Per Serving: Calories: 180 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 24mg Sodium: 97mg Carbohydrates: 25g Fiber: 1g Sugar: 15g Protein: 2g Nutrition information isn’t always accurate. Did you make this recipe? Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction