These red velvet cookies are perfectly chewy and soft from the inside with hints of cocoa and vanilla. They are buttery in taste and are loaded with dark chocolate chips. The edges are slightly crispy to balance out the softness and the chewiness of the cookie. You can easily taste the red velvet flavour that just melts in your mouth when you take a bite from the cookie. The acidity, the chocolate and the beautiful red colour are perfectly balanced.

They are incredibly delicious and decadent! Make them for the holidays and enjoy them with your family! The combination of dark chocolate chips and red velvet flavour makes them really special and festive.

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Why Use Dark Chocolate Chips Instead of White Chocolate Chips?

In most recipes, people use white chocolate chips for these cookies but personally, I like dark chocolate chips over white chocolate ones because they add a more rich chocolate flavour to the cookies. You can still use white chocolate chips if you like or milk chocolate chips or even a mixture of them.

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Ingredients For Red Velvet Chocolate Chip Cookies

Only a handful of basic ingredients are required to make these decadent cookies and they bake in just less than 15 minutes. Here’s your ingredients list,

• All-purpose flour: Make sure, measure it correctly. The best way to measure all-purpose flour is by using a digital scale. If you don’t have then spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour.
• Cocoa powder: It is added to add a hint of cocoa flavour.
• Unsalted butter: Make sure to buy unsalted butter because you can control the amount of salt according to the recipe requirement. Butter should be at room temperature, it means it should be softened enough so when you press using a little pressure, your finger will leave a dent.
• Light Brown and granulated sugar: In this recipe, I used both light brown sugar and granulated sugar. Granulated sugar adds sweetness and light brown sugar adds softness and moisture. Light brown sugar also gives caramelised flavour to these cookies.
• Egg: It gives structure to these cookies. The egg should be at room temperature.
• Vanilla extract: Adds flavour. Always use good quality vanilla extract.
• Baking soda: It is used as a leavening agent, which causes the dough to rise.
• Salt: It balances the sweetness and enhances the flavour of chocolate.
• Dark Chocolate chips: In most recipes, people use white chocolate chips in red velvet chocolate chip cookies but I like dark chocolate chips in these cookies for richer chocolate flavour and treat. You can use white chocolate chips or semisweet or milk chocolate chips or a mixture of them.
• plain yoghurt: I used here plain yoghurt. It adds a slightly acidic flavour to these cookies. It also adds softness. A true red velvet flavour is a perfect balance between acidity and chocolate with beautiful red colour.
• Red food colour: I used here red food gel colour. Don’t use liquid colour because gel colour works better here. Liquid colour will make this cookie batter, more liquidy and the colour won’t be as vibrant.

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How To Make These Amazing Red Velvet Chocolate Chip Cookies Step By Step

These are very easy to make with few basic ingredients. 

Step 1: In a medium bowl, sift together cocoa powder, all-purpose flour, salt and baking soda. Whisk them to mix well and set them aside.

Step 2: In a large mixing bowl, add unsalted softened butter and white granulated sugar, light brown sugar and vanilla extract, beat them until light and fluffy by using an electric hand mixer for about one minute. Now add the egg and beat again until well- combined. Now add yoghurt, beat until well combined, scrape down the sides and bottom of the bowl as needed. Add red gel food colour according to your colour preference, beat again to mix well.

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Step 3: Gradually add the dry ingredients mixture into the wet mixture in two batches, beat after each addition until just combined. Avoid overbeating.

Step 4: Fold in the dark chocolate chips. The batter will be sticky.

Step 5: Cover the bowl with plastic wrap and refrigerate it for 20-30 minutes. Don’t skip this step, as it makes your cookies chewier, thicker and more flavourful. It also prevents the cookies from spreading too much in the oven while baking.

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Step 6: Line your baking sheet with parchment paper. Preheat the oven to 155C / 320 F (for Fan oven) and 175C/347F for a conventional oven.

Shape the dough into balls about 1&1/2 tbsp each. Cookies should be 2 inches apart from each other. Press the few more chocolate chips on the top of each cookie ball.

Bake in the preheated oven for about 10-12 minutes. Keep in mind, they will look a bit underbaked in the middle as they will continue to cook once out of the oven. Bake one sheet at a time. Keep the remaining dough in the fridge and repeat the process.

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Step 7: To make perfectly round cookies, we have 2 methods.

1st method: As soon as the cookies come out of the oven, while they are still hot, push in the edges of the cookies with the back of the spoon to make it a perfectly round shape.        

2nd method: Take any round object or cookie cutter slightly larger than cookies, put over the cookies and scoot it around the hot cookie into a perfectly round shape.

I always like to use the 1st method to get perfectly round cookies. Remember it only works when cookies are still hot and soft.

Step 8: Let the cookies cool on the baking sheet for 5-10 minutes before transferring to a cooling rack to cool completely.

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Tips To Make Perfect Red Velvet Chocolate Chip Cookies

• Butter and eggs should be at room temperature for easy and evenly mixing. Always use unsalted butter as you can control the amount of salt in the recipe.
• Measure your flour correctly to get the best results. The best way to measure the flour is by using a digital scale but if you don’t have one, then spoon and level your flour carefully. Spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour. Too much flour will lead to dry, dense or crumbly cookies.
• Sift your dry ingredients before adding to the wet mixture that helps to combine everything evenly.
• Use more brown sugar than white sugar as it results in soft and chewy cookies. But if you prefer your cookies to be crispier and flatter, use more granulated sugar. Brown sugar makes cookies softer, chewier and thicker.
• Don’t over mix the cookie dough.

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• Chilling the dough in the fridge before baking prevents the cookies from overspreading while baking. This causes the cookie to be thicker rather than flat.
• Baking time depends on the size of the cookies. You can make the cookies in large or small sizes, but be sure to set the baking time according to the size of the cookies. If the cookies are large in size, increase the baking time by a few minutes. If cookies are smaller in size, reduce the baking time by a few minutes
• Don’t overbake them because they will become hard once they have cooled. They should be slightly wet in the middle. Under baked cookies are the secret to getting soft and chewy cookies. Take them out of the oven when they look a bit under-baked in the middle as they will continue to cook once out of the oven.

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FAQ

How can I make perfectly round cookies?

To make perfectly round cookies, we have 2 methods.

1st method: As soon as the cookies come out of the oven, while they are still hot, push in the edges of the cookies with the back of the spoon to make it a perfectly round shape.        

2nd method: Take any round object or cookie cutter slightly larger than cookies, put over the cookies and scoot it around the hot cookie into a perfectly round shape.

I always like to use the 1st method to get perfectly round cookies. Remember it only works when cookies are still hot and soft.

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How do I store the cookies?

Cookies are best served straight from the oven but you can store any leftover cookies.

Cool them completely then store in an airtight container for up to 3 days at room temperature, for up to 5-6 days in the fridge or up to 2 months in the freezer. You will reheat your frozen cookies in the oven for one minute because warm chocolate chip cookies are the best.

I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations!

Happy Baking!