Uploaded January 2026 | Updated September 2026, 2 weeks ago
These soft and chewy red velvet cookies have a mild cocoa flavor and are loaded with white chocolate chips. Easy to make, bakery-style, and perfect for any occasion.
►Full written recipe: thecookingfoodie.com/recipe/red-velvet-chocolate-chip-cookies-recipe
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
RECIPE
Ingredients
½ cup Butter unslated, softened
⅓ cup Brown sugar
½ cup White sugar
1 Egg large
1 tablespoon Buttermilk
1 teaspoon Vanilla extract
1½ All-purpose flour
¼ cup Cocoa powder unsweetened
1 teaspoon Baking soda
¼ teaspoon Salt
1 teaspoon Red gel food coloring or more if needed
1 cup White chocolate chips or any chocolate, adjust the amount to taste
Instructions
1. Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
2. Cream butter & sugars: In a large bowl, beat the softened butter with both sugars until creamy and smooth (you can use a spatula, hand whisk, or mixer).
3. Add egg, buttermilk & vanilla: Mix in the egg, buttermilk, and vanilla extract until fully combined.
4. Add food coloring: Stir in the red food coloring. If the color isn’t as vibrant as you’d like, add a little more until you reach your preferred shade.
5. Combine wet & dry ingredients: Add the dry mixture to the bowl and mix on low speed (or fold with a spatula) just until combined, do not overmix.
6. Fold in chocolate chips: Gently fold in the white chocolate chips.
7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
8. Preheat & prepare the baking sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
9. Portion the dough: Scoop the dough into 2-tablespoon portions (about 2-inch balls) and place them 2 inches apart on the baking sheet.
10. Bake: Bake for 10–11 minutes, or until the edges are lightly set and the centers are still soft.
11. Cool the cookies: Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
These soft and chewy red velvet cookies have a mild cocoa flavor and are loaded with white chocolate chips. Easy to make, bakery-style, and perfect for any occasion.
►Full written recipe: thecookingfoodie.com/recipe/red-velvet-chocolate-chip-cookies-recipe
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
RECIPE
Ingredients
½ cup Butter unslated, softened
⅓ cup Brown sugar
½ cup White sugar
1 Egg large
1 tablespoon Buttermilk
1 teaspoon Vanilla extract
1½ All-purpose flour
¼ cup Cocoa powder unsweetened
1 teaspoon Baking soda
¼ teaspoon Salt
1 teaspoon Red gel food coloring or more if needed
1 cup White chocolate chips or any chocolate, adjust the amount to taste
Instructions
1. Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
2. Cream butter & sugars: In a large bowl, beat the softened butter with both sugars until creamy and smooth (you can use a spatula, hand whisk, or mixer).
3. Add egg, buttermilk & vanilla: Mix in the egg, buttermilk, and vanilla extract until fully combined.
4. Add food coloring: Stir in the red food coloring. If the color isn’t as vibrant as you’d like, add a little more until you reach your preferred shade.
5. Combine wet & dry ingredients: Add the dry mixture to the bowl and mix on low speed (or fold with a spatula) just until combined, do not overmix.
6. Fold in chocolate chips: Gently fold in the white chocolate chips.
7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
8. Preheat & prepare the baking sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
9. Portion the dough: Scoop the dough into 2-tablespoon portions (about 2-inch balls) and place them 2 inches apart on the baking sheet.
10. Bake: Bake for 10–11 minutes, or until the edges are lightly set and the centers are still soft.
11. Cool the cookies: Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
