Red Velvet Cookies

These red velvet cookies are very much inspired by chocolate chip cookies; specifically the thin and crispy kind that spread out as they bake.

But really, for all of you who are as obsessed with cookies as much as me, you know that not all chocolate chip cookies are created equal.

There’s chips vs. chunks and also… do you go milk chocolate, dark, or semi-sweet? Then, there’s giant fluffy not-quite-done-in-the-center cookies, soft, chewy, crispy, and everything in between. Try these thin and crispy red velvet cookies—they are so good!

I am a fan of pretty much all cookies, although I guess if I HAD to point out something it would be that milk chocolate is just not as good as dark or semi-sweet (there, I said it!). But, in general, all cookies are welcomed at my house.

These, however, are of the thin and crispy-edge variety. They spread out as they bake, so be sure to leave room on the baking sheet. And although they are quite thin with crispy edges, the centers are still chewy and not at all overdone.

These aren’t regular chocolate chip, even though they are inspired by the classic. These are that fancy, maybe a little showy cousin, who although he’s a bit much at times, you love him all the same. Of course, I’m only kind of joking (plus now that I am thinking about it, I am wondering if I am that cousin … hmm …).

These are red velvet, so they have a chocolate taste with a bold red coloring. I like white chocolate chips here, as I think the mellow flavor goes well with the chocolate cookie. But, if you needed to swap out the white chocolate for dark chocolate chips, I think they would still be quite delicious.

But don’t swap for milk chocolate. I think I’ve already made myself clear on my feelings there.

We’ve been (slowly) adding print versions to all our recipes on the site using a recipe card plugin, so you can get the full recipe and ingredients list at the end of this post.

So just scroll down if you’re already tried of reading and just want to bake some cookies already.

First, cream together the butter, sugars, and red food coloring. I used Wilton gel color in Red Red, but any red food dye can work. But adding the food coloring here will help it to more evenly distribute throughout the cookies.

Next, stir in the vanilla and egg. Then add the dry ingredients and stir until a dough ball forms. Then, stir in the chips.

Cover a baking sheet with parchment paper or a baking mat and use a cookie scoop to measure out the cookies. Bake in the upper 2/3 of the oven at 350°F for 10-12 minutes. Then, remove to a cooling rack.

Cookies are dangerously easy to make, right? I love that these feel a bit fancy, too. Bake a batch this weekend. xo. Emma

P.S. Be sure to check out our most popular cookies recipes for more cookie content!

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4.38 from 8 votes

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Yield 12

Ingredients

1x2x3x

• ▢ ½ cup butter (softened)
• ▢ ½ cup sugar (granulated)
• ▢ ⅓ cup sugar (brown)
• ▢ red food coloring
• ▢ 1 egg
• ▢ 1 teaspoon vanilla extract
• ▢ ¾ cup all purpose flour
• ▢ 2 tablespoons cocoa
• ▢ ¼ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 1 cup chocolate chips (white)

Instructions

• First, cream together the butter, sugars, and red food coloring. You want the butter very soft, almost melted a bit for this recipe (it helps the cookies to spread more in the oven).

  I melted my stick of butter for 15 seconds in the microwave so it was just beginning to become liquid, but the majority was still solid but very soft.
• Next, stir in the vanilla and egg. Then, add the dry ingredients and stir until a dough ball forms. Then, stir in the chips.
• Cover a baking sheet with parchment paper or a baking mat and use a cookie scoop to measure out the cookies. Bake in the upper 2/3 of the oven at 350°F for 11-12 minutes. Then, remove to a cooling rack.

Course Dessert

Cuisine American

Keywords cookies, red velvet cookies

Credits // Author and Photography: Emma Chapman. Photos edited with ACS for Desktop actions.