Soft & Chewy Red Velvet Cookies
These soft and chewy red velvet cookies are a quick bakery-style treat made completely from scratch with no cake mix. They have a rich cocoa flavor, a beautiful red color, and soft centers that stay tender for days. The combination of brown sugar and white chocolate chips gives them a perfect balance of sweetness and texture, making them ideal for holidays, gifting, or everyday cravings.
Ingredients
- 1 and 2/3 cups 210g all-purpose flour
- 1/4 cup 21g unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup 113g unsalted butter, softened
- 3/4 cup 150g brown sugar, packed
- 1/4 cup 50g granulated sugar
- 1 large egg room temperature
- 1 tablespoon milk or buttermilk
- 2 teaspoons vanilla extract
- 3/4 teaspoon gel red food coloring
Add-ins
- 1 cup 180g white chocolate chips (plus extra for topping)
Instructions
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- Beat butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
- Mix in egg, milk, vanilla extract, and red food coloring until smooth and evenly colored.
- Add dry ingredients into wet mixture and mix just until dough forms. Do not overmix.
- Gently fold in white chocolate chips.
- Cover and refrigerate for at least 45 minutes.
- Preheat oven to 350°F (177°C). Scoop dough into 1.5-tablespoon balls and place on baking tray.
- Bake for 11–12 minutes until edges are set but centers are soft.
- Let cookies cool on tray for 5 minutes, then transfer to wire rack.
Notes
For best results, don’t skip chilling the dough this step helps the cookies stay thick and prevents spreading. Always measure flour correctly using the spoon-and-level method to avoid dry cookies. The cookies may look slightly underbaked in the center when you take them out, but they will continue to set as they cool. Store them in an airtight container to keep them soft for several days.