Searching for a festive dessert for Valentine’s Day or a patriotic treat for the 4th of July? These Red Velvet Chocolate Chip Cookies are soft, tender, and easy to customize. Fill them with dark chocolate chips for a classic, romantic version, or use white chocolate chips and fresh blueberries for a bright, summery option perfect for summer parties and Independence Day.
This recipe first appeared in 2017 and has been made many times since. When I first baked them for a 4th of July gathering I used white chocolate chips and fresh blueberries for a vibrant red, white, and blue cookie. Over time I’ve also made them with dark or semi-sweet chocolate chips, which are fantastic for Valentine’s Day or anytime you want a rich chocolate contrast to the red velvet base.
These cookies are straightforward to prepare and yield about two dozen large cookies. Below you’ll find the full ingredient list, step-by-step instructions, helpful tips for variations and baking, storage suggestions, and nutrition information.
Ingredients
- 1 1/2 cups all-purpose flour (or use a gluten-free baking flour blend to make these gluten free)
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup butter, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tablespoon red food coloring (or use gel coloring for a deeper hue)
- 1/2 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 cup white chocolate chips and 1 cup fresh blueberries — or substitute 2 cups dark or semi-sweet chocolate chips for a classic red velvet chocolate chip cookie
Instructions
For a printable version, copy the ingredients and steps below. These instructions make about 24 large cookies.
- Preheat the oven to 350°F (175°C).
- Combine the dry ingredients. In a mixing bowl whisk together the flour, unsweetened cocoa, salt, and baking soda until evenly blended. Set aside.
- Mix the wet ingredients. In a large bowl, whisk the melted butter with the granulated and brown sugars until smooth. Add the egg and mix well. Stir in the red food coloring, vanilla extract, and white vinegar until the color and flavors are incorporated.
- Combine wet and dry. Add the dry ingredient mixture to the wet ingredients and stir until just combined—do not overmix.
- Fold in chips and fruit. Gently hand-fold in the white chocolate chips and fresh blueberries. If using dark chocolate chips instead, fold in 2 cups of dark or semi-sweet chips.
- Portion the dough. Scoop the dough into large rounded tablespoons and place them on a baking sheet lined with parchment paper or a silicone baking mat, leaving space between each cookie for spreading.
- Bake. Bake for 14–16 minutes, or until the edges are set and the centers are still slightly soft. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Optional addition: If you bake these with dark chocolate chips, finishing each warm cookie with a tiny pinch of flaky sea salt enhances the chocolate and balances the sweetness.
More cookie ideas
If you enjoy these red velvet cookies, try these flavor ideas at home:
Chocolate Cookies
Sea Salt Chocolate Chunk Cookies
Nutella Chocolate Chip Cookies
Salted Caramel Cashew Cookies
Red Velvet Cookies
Soft, colorful red velvet cookie dough combined with chocolate chips or a white chocolate and blueberry mix. A versatile recipe for holidays, parties, and cozy baking days.
24
cookies
15 minutes
14 minutes
29 minutes
Whitney Bond
Notes & Tips
- For a more vivid red color, use gel food coloring a little at a time to reach the desired hue without thinning the dough.
- If using fresh blueberries, gently fold them in so they don’t break and tint the dough; frozen berries can be used but may discolor the dough more.
- To make smaller cookies, reduce the baking time by a few minutes and watch closely so centers remain tender.
- Cookies can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months. Thaw at room temperature before serving.
Video
A short recipe video demonstrates the dough texture and assembly—watching the steps can help with portioning and folding in the blueberries or chips.
Nutrition Facts (per cookie)
Calories: 128 kcal | Carbohydrates: 21 g | Protein: 2 g | Fat: 5 g | Sugar: 14 g | Sodium: 122 mg