Red Velvet Chocolate Chip Cookies is the kind of recipe that rewards a little planning and a few simple technique cues. These are velvety, cakey cookies with bits of chocolate and just the right amount of chew - a cookie designed for love. Make a batch for someone you love. They are more reliable than cupid's arrow.

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Red Velvet Chocolate Chip Cookies

1. 1/2 cups + 1 tablespoon flour, 1/4 cup cocoa powder
2. teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup butter softened, 3/4 cup packed brown sugar, 1/4 cup granulated sugar
3. egg
4. tablespoon half-and-half
5. teaspoons vanilla
6. tablespoons red food coloring
7. cup semi-sweet mini chocolate chips, 1/4 cup regular chocolate chips for garnish

Directions

In a medium bowl, stir the flour, cocoa powder, baking soda and salt together, then set aside. In a stand mixer, whip the butter on high speed until creamy and light. Add both sugars to the butter and beat until well combined. Add the egg, milk and vanilla (scraping down the sides as needed), then stir in food coloring until well combined. Slowly add the flour mixture and mix on low until a soft dough with a cakey texture is formed. Stir in the mini chocolate chips, then cover and chill dough for at least one hour.

1. Preheat oven to 350 degrees. Roll dough into walnut-sized balls and place on a prepared baking sheet, then press the tops gently with your fingers to create a little bit of a flat top. Bake for 8-10 minutes, or until the tops have even cracks across the surface. Remove and gently tap a few regular chocolate chips into the warm surface for garnish. Transfer to a cooling rack. Makes 18-24 cookies depending on size.

Use this red velvet chocolate chip cookies recipe for doneness cues, make-ahead planning, and storage advice that supports repeatable results.

Make-Ahead Tips

The dough must be chilled for at least one hour - this is what gives these cookies their cakey texture. Prepare the dough up to 3 days in advance and refrigerate, or freeze rolled dough balls for up to 3 months and bake directly from frozen.

Storage Notes

Store in an airtight container at room temperature for up to 5 days. These cookies stay soft and moist longer than many recipes thanks to the brown sugar and cocoa. For longer storage, freeze for up to 3 months with layers separated by wax paper.

Related ideas to explore next If you want to keep building on this topic, good next reads include Chocolate Chip Cookies 101 Three Important Tips, Recipe Blue Ribbon Chocolate Chip Cookies, and Recipe Coconut Macadamia Chocolate Chip Cookies. They are useful for comparing techniques, finding adjacent inspiration, or choosing a Mrs. Fields option that fits a different craving or occasion.