This recipe is a favorite at our house. The young ones enjoy eating them hot out of the oven.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 15 |
| Yield: | 15 cookies |
Ingredients
- 1 ½ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter, softened
- ¾ cup brown sugar
- ¼ cup white sugar
- 1 egg
- 1 ½ tablespoons milk
- 1 ½ teaspoons vanilla extract
- 2 tablespoons red food coloring
- 1 cup dark chocolate chips, or as needed
Instructions
- Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a bowl.
- Beat butter with an electric mixer until fluffy, about 2 minutes; beat in brown sugar and white sugar until smooth, about 1 minute. Beat egg, milk, and vanilla extract into butter mixture; beat in food coloring until uniformly colored.
- Stir flour mixture into butter mixture gradually with electric mixer on low speed until combined; stir in 1 cup chocolate chips. Cover bowl with plastic wrap; place in the refrigerator for 1 hour or up to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Roll dough into 2-inch balls; place on prepared baking sheets and flatten slightly.
- Bake in the preheated oven until edges are lightly browned, about 10 minutes. Sprinkle cookies with a few additional chocolate chips; allow to cool completely.
- Chilling the dough is highly recommended; it really does make a difference in the texture of this cookie. You can substitute white chocolate for the dark chocolate chips, for a nice contrast in color. If chilled overnight, remove dough from refrigerator about 30 minutes before working with it.
Nutrition Facts
| Calories | 205 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 232 mg |
| Sugars | 11 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Like many of the other reviews, I used white chips instead of dark chips. I didn’t do the the full measurement of red food coloring and they were just adorable. Could have used a bit more sugar, but definitely tasted like red velvet cake
I doubled the recipe and used chocolate chips. I also made them a little smaller. They were great except I found there was too much salt since I was using salted butter. If you’re using unsalted butter then add the salt, if using salted don’t put any salt in.
This was a fun recipe! I used 3/4 of the amount of red food coloring, and still had very red cookies. White chocolate chips looked beautiful alongside the red color for Valentine’s Day, but as they were very sweet I would use fewer chocolate chips next time.
Work great. I got brown cookies instead of red ones, though.
I made these and they are awesome! I opted for white chocolate chips and semi sweet chips. I used buttermilk instead of regular milk. I also made a cream cheese drizzle on top. these were very decadent cookies I can only eat one. and the 2 tblsp of red is needed I don’t see what the problem is. great recipe
Delicious cookies! Gooey and chocolatey! Only used half of the red dye, as many reviews suggested, but I didn’t see the red color they promised. I will stick to the original recipe next time!
Decided to make recipe exactly as stated, will no doubt make some changes next time
These are just wonderful! Very flavorful cookie. Like someone else suggested, next time I will use White Chocolate chips just to give them a different twist.
These turned out amazing! I made some adjustments to try to make them a bit fluffier and more Christmas-y, so I used a little extra baking soda and baking powder (no more than 1/2 teaspoon extra of each) and used only 1/8 cup of white sugar and 7/8 cup of brown sugar. I also reduced vanilla extract to 1 teaspoon and added a teaspoon of peppermint extract. Additionally, I used chopped white chocolate and crushed candy canes in the cookies. Don’t use too many candy canes, though; you don’t want to overpower the chocolate! I used two candy canes for this recipe, and it seems to have been the perfect amount! I hope yours turn out well, too!
it was good. very thick and fluffy.
I only added 1 Tablespoon of red food coloring which I found to be just the right amount. I added chocolate chips and walnuts. Really good, will make it again.
My boys love these cookies! I have made them for Prom, school bake sales, Valentine’s Day and many other events by special request of my boys.
Quality overall is great; recipe is simple. However they aren’t red at all. I used all-natural food coloring and maybe that’s the difference. Will have to try again.
I made these cookies for the first time. My nephew asked specifically for red velvet cookies. I failed to look at the amount of food coloring and thought I had enough and did not. Other than the color being wrong the cookies were moist and tasty. My nephew didn’t like them because they weren’t red but that just meant more for me.
I made it several times! My family and friends eat them before I can get to them. Very nice!
Half the red food coloring is plenty sufficient.
The cookie was okay. I found it to be rather dry and flour-y. I wouldn’t recommend this to very many people
Great cookies! I only used 1 tablespoon of red food coloring instead of 2. I also used white chocolate chips!
These cookies had a pretty good taste but it needed less sugar and a lot less food coloring. After I ate one I felt a little sick from the amount of food coloring
Best cookies I ever made! WOW these are FANTASTIC. Used white chips instead- FIVE STARS
I love this recipe! The only change I make is using white chocolate chips rather than dark. It not only makes them pretty, but also gives them a different flavor, which everyone loves. I like to make them petite.