Red velvet chocolate chip cookies

Red velvet chocolate chip cookies


1 person made this

About this recipe: Red velvet cookies dotted with chocolate chips are perfect for Christmas gifts or Valentine's Day! I really recommend chilling the dough - it really does make a difference in the texture of this cookie. You can dip the cookies in white chocolate or use a combination of both white and dark chocolate chips for a contrast in colour. If chilled overnight, remove dough from refrigerator about 30 minutes before working with it.

Chef V

Serves: 15 

  • 190g plain flour
  • 30g cocoa powder
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 115g butter, softened
  • 115g brown sugar
  • 50g caster sugar
  • 1 egg
  • 1 1/2 tablespoons milk
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons red food colouring
  • 170g dark chocolate chips, or as needed

Prep:20min  ›  Cook:10min  ›  Extra time:1hr chilling  ›  Ready in:1hr30min 

  1. Whisk flour, cocoa powder, bicarbonate of soda, baking powder and salt together in a bowl.
  2. Beat butter with an electric mixer until fluffy, about 2 minutes; beat in brown sugar and caster sugar until smooth, about 1 minute. Beat egg, milk and vanilla extract into butter mixture; beat in food colouring until uniformly coloured.
  3. Stir flour mixture into butter mixture gradually with electric mixer on low speed until combined; stir in chocolate chips. Cover bowl with cling film; place in the fridge for 1 hour or up to overnight.
  4. Preheat oven to 180 C /Gas 4. Line baking trays with baking paper.
  5. Roll dough into 5cm balls. Place on prepared baking trays, leaving some space for them to spread out as they cook; flatten slightly.
  6. 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.


If you have chilled the dough overnight, remove dough from fridge about 30 minutes before working with it.

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