Red Velvet Cookies
Equipment
- Oven pan
- Parchment paper
- Cookie scoop optional
Ingredients
Wet Ingredients
- ½ cup unsalted butter, melted (113 g)
- ¾ cup light brown sugar, 150 g
- ¼ cup granulated sugar, 50 g
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red food coloring
Dry Ingredients
- 1 tbsp cocoa powder
- 1¾ cups all purpose flour, 220 g
- ½ tsp baking soda
- ½ tsp salt
Chocolate
- ½ cup dark chocolate chips, 85 g
- ½ cup white chocolate chips, 85 g
Optional Garnish
- 2 tbsp flaky salt
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk the melted butter with brown sugar and granulated sugar until smooth.
- Whisk in the egg, vanilla, vinegar, and red food coloring until fully incorporated.
- Fold in the flour, cocoa powder, baking soda, and salt just until a dough forms.
- Fold in the dark and white chocolate chips until well combined.
- Scoop 3 tablespoon portions of dough onto a parchment lined oven tray.
- Bake at 350°F (175°C) for 13 minutes until the edges are set and the centers still look soft.
- Let the cookies cool on the baking sheet for 5 minutes until your cookies firm up. Optionally garnish with flaky salt.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why I Keep Making These Red Velvet Cookies
I love these Red Velvet Cookies because not only do they have the classic crunchy edges and super gooey middle, but it also has that signature subtle cocoa flavor that makes Red Velvet such a household flavor. That subtle flavor, additionally, gives the chocolate chips more time to shine without being too “chocolatey” (which isn’t a bad thing in my opinion!). The vibrant red cookies also just make me so happy because they’re so beautiful, and I’m sure they’ll also do the same for you once you take your first bite!
Why These Red Velvet Cookies Stay Soft As Opposed To Cakey
I love to use melted butter in my cookies instead of a creamed butter because it makes the texture of the cookies dense and chewy rather than cakey. However, I think red velvet needs a little bit of that texture, and I’ve found that in order to recreate that cakey-like texture, adding both vinegar and baking soda to give the cookie that extra lift too! Your cookie will be a myriad of textures and flavors! Finally, one of the most important parts is to fold in the flour gently, that way the gluten won’t develop as much and won’t make your cookies too chewy.
What You’ll Need To Make Red Velvet Cookies
Wet Ingredients
- ½ cup unsalted butter, melted (113 g)
- ¾ cup light brown sugar (150 g)
- ¼ cup granulated sugar (50 g)
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red food coloring
Dry Ingredients
- 1 tbsp cocoa powder
- 1¾ cups all purpose flour (220 g)
- ½ tsp baking soda
- ½ tsp salt
Chocolate
- ½ cup dark chocolate chips (85 g)
- ½ cup white chocolate chips (85 g)
How to Make Red Velvet Cookies
Preheat the oven to 350°F (175°C). While the oven is preheating, whisk the melted butter with brown sugar and granulated sugar until smooth.
Whisk in the egg, vanilla, vinegar, and red food coloring until fully incorporated.
Fold in the flour, cocoa powder, baking soda, and salt just until a dough forms.
Fold in the dark and white chocolate chips and mix until well combined.
Scoop 3 tablespoon portions of dough onto a parchment lined oven tray.
Bake at 350°F (175°C) for 13 minutes until the edges are set and the centers still look soft.
Let the cookies cool on the baking sheet for 5 minutes until your cookies firm up, optionally garnish with flaky salt.
Tips and Variations
For thicker cookies, scoop your dough In tall mounds instead of using a normal scoop.
For an even more vibrant red color, add some more red food coloring while keeping the cocoa powder the same.
In order to get a softer texture, pull the cookies out of the oven early when the centers still look slightly underdone.
To get a stronger chocolate flavor, add a bit more cocoa powder and reduce the flour by the same amount.
In order to get those super crispy edges on the cookies, cool the cookies on the pan briefly before transferring them to a rack.
Frequently Asked Questions
Why is there vinegar in Red Velvet Cookies?
The vinegar reacts with baking soda to create that cakey-texture and helps develop the classic crumb without making the cookie too airy.
Can I use regular cocoa powder instead of Dutch process?
Absolutely! I’ve substituted it plenty of times and have had lots of success.
Should I let the dough rest?
If you like a thicker, denser, chewier cookie, feel free to rest the dough at room temperature for 30 minutes!
What to Make Next
For even more chocolatey cookies, try my Double Chocolate Brown Butter Cookies!
If you don’t want a ton of chocolate flavor, make my Brown Butter Chocolate Chip Cookies!
Want to make brownies instead? You’ll love my Fudgy Oreo Brownies!
