Soft and fudgy, high altitude red velvet chocolate chip cookies, loaded with both dark and white chocolate chips. These easy red velvet cookies come together fast with no chill time and no mixer required!
You might also love these brown butter chocolate chip cookies, flourless peanut butter chocolate chip cookies, and oatmeal chocolate chip cookies.
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Why You’ll Love This Recipe
Super Quick and Easy. With no mixer and no chill time required, you can enjoy warm, soft chocolate chip cookies in under an hour.
Perfect for Gifting. Wrap up a pretty treat box full of these cookies for the chocolate lover in your life. These red velvet chocolate chip cookies look so beautiful and festive in a Christmas cookie box.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Butter. Unsalted butter keeps the cookies moist and flavorful, with crisp edges and soft, chewy centers.
- Sugar. Granulated sugar, as well as a little brown sugar, gives the cookies sweetness and moisture.
- Vanilla Extract. Flavor.
- Eggs. Eggs give cookies structure and strength so that they’re chewy, rather than crumbly. Since cocoa powder tends to absorb moisture and dry out cookies, an extra egg yolk provides added moisture and a chewy texture.
- Flour. All-purpose flour gives the cookies structure and strength. A perfect flour-sugar-liquid ratio ensures the cookies spread just enough as they bake, without spreading too much.
- Cocoa Powder. Use a good quality, Dutch-processed cocoa powder for the best flavor and a rich, dark color.
- Corn Starch. Gives the cookies a more chewy, tender texture.
- Baking Soda. Leavens the cookies so they aren’t too flat.
- Salt. Balances the sweetness of the white chocolate chips and enhances the flavor of the chocolate.
- Chocolate Chips. Both white and dark chocolate chips add nuances of flavor and a pretty contrast in color against the red cookies.
- Food Coloring. I use and recommend Americolor Super Red Gel Food Coloring.
Instructions
Making the Dough
- In a saucepan, melt the butter over medium heat, then remove from the heat.
- In a large bowl, whisk together the melted butter with the granulated sugar and brown sugar, until smooth. Add the vanilla extract, egg, egg yolk and super red gel food coloring, until smooth. Don’t be alarmed at the bright red color; it will darken when you add the dry ingredients.
- In a separate bowl, combine the flour, cocoa powder, corn starch, baking soda and salt.
- Add the dry ingredients to the liquid ingredients, using a wooden spoon to stir the dough together just until all the flour is incorporated. Let cool for 10 minutes.Since you’re making the dough with hot, melted butter, the dough needs to cool before you add the chocolate chips, or the chips can melt and make a mess.
- Stir the white and dark chocolate chips into the cooled dough – it will be stiffer now than before, and you may need to use your hands to get all the chocolate chips worked in.
Baking the Cookies
- Use a cupcake/ice cream scoop with a release lever to portion the dough into 18 equal portions. Roll each portion of cookie dough into a ball, then flatten slightly between your hands into round disks about 1/2-3/4 inch thick. Cover the dough with a piece of plastic wrap to keep it moist while waiting to bake.
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a large baking sheet with parchment baking paper.
- Bake 6 cookies at a time, leaving three inches between each on the baking sheet. Bake the cookies for 8-9 minutes. They should be just set around the edges, with the centers still underdone. Do not over-bake these cookies, as chocolate cookies become very dry and crumbly when they’re over-baked. Cool on the pan for 2 minutes, then transfer to a cooling rack to cool completely.
- If you like, add a few more chocolate chips to the tops of the hot cookies, for a pretty finish.
- Finish baking the remainder of the cookie dough. Cool the cookies completely, then store in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3-6 months.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Leftover cookies should be stored in an airtight container for up to 3 days, or frozen for up to 3-6 months.
Essentially, yes, this is a red chocolate cookie. I based today’s recipe on my double chocolate white chocolate chip cookies, but with a little less cocoa powder to allow the red color to shine.
For all of my red velvet recipes, I use and recommend Americolor “Super Red” Gel Food Coloring.
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High Altitude Red Velvet Chocolate Chip Cookies
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- ¾ cup unsalted butter
- 1 cup granulated sugar
- 2 tbsp light or dark brown sugar
- 2 tsp vanilla
- 1 large egg (both yolk and white)
- 1 large egg yolk (save the extra white for another use)
- 1 tsp "super red" gel food coloring
- 2 cups + 2 tbsp all-purpose flour, fluffed, spooned and leveled
- ¼ cup unsweetened Dutch-processed cocoa powder
- 1 ½ tsp corn starch
- ¾ tsp baking soda
- ¾ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup dark or semi-sweet chocolate chips (plus a few extra to sprinkle on top)
- ½ cup white chocolate chips (plus a few extra to sprinkle on top)
Instructions
- In a saucepan, melt the butter over medium heat, then remove from the heat.
- In a large bowl, whisk together the melted butter with the granulated sugar and brown sugar, until smooth. Add the vanilla extract, egg, egg yolk and super red gel food coloring, until smooth. Don't be alarmed at the bright red color; it will darken when you add the dry ingredients.
- In a separate bowl, combine the flour, cocoa powder, corn starch, baking soda and salt.
- Add the dry ingredients to the liquid ingredients, using a wooden spoon to stir the dough together just until all the flour is incorporated. Let cool for 10 minutes.Since you're making the dough with hot, melted butter, the dough needs to cool before you add the chocolate chips, or the chips can melt and make a mess.
- Stir the white and dark chocolate chips into the cooled dough – it will be stiffer now than before, and you may need to use your hands to get all the chocolate chips worked in.
- Use a cupcake/ice cream scoop with a release lever to portion the dough into 18 equal portions. Roll each portion of cookie dough into a ball, then flatten slightly between your hands into round disks about 1/2-3/4 inch thick. Cover the dough with a piece of plastic wrap to keep it moist while waiting to bake.
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a large baking sheet with parchment baking paper.
- Bake 6 cookies at a time, leaving three inches between each on the baking sheet. Bake the cookies for 8-9 minutes. They should be just set around the edges, with the centers still underdone. Do not over-bake these cookies, as chocolate cookies become very dry and crumbly when they're over-baked. Cool on the pan for 2 minutes, then transfer to a cooling rack to cool completely. If you like, add a few more chocolate chips to the tops of the hot cookies, for a pretty finish.TIP: For perfectly round cookies, immediately after taking the pan of cookies out of the oven, use a round cookie cutter (one that's larger than circumference of the baked cookies), and "scoot" it around the hot cookies. This pulls in the uneven edges for a beautifully round cookie. You have to do this quickly, before the edges fully set.
- Finish baking the remainder of the cookie dough. Cool the cookies completely, then store in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3-6 months.
Is there another alternative for using red 40 dye?
There may be natural dye options, but I haven’t tried them.
This was an easy, no chill, delicious cookie. Different subtle flavor.