Giant Red Velvet Chocolate Chip Cookies

These giant red velvet chocolate chip cookies are thick, chewy, and packed with cream cheese chocolate chips. Perfectly toasted on the outside and soft and gooey on the inside, they’re a show-stopping treat for any red velvet lover. With this red velvet cookie recipe, you can enjoy bakery-style cookies right at home!

INGREDIENTS FOR GIANT RED VELVET COOKIES

• Butter: Butter adds rich flavor and helps create soft, chewy cookies. Make sure you’re using cold butter to keep these cookies super thick!
• Granulated Sugar: Sugar doesn’t just sweeten things up – it’s also key for structure. It helps the cookie dough spread, as well as set with distinct edges after cooling.
• Brown Sugar: Brown sugar adds moisture and chewiness to cookies thanks to the molasses in it. It helps keep giant cookies soft and gooey in the center, while also adding rich flavor. It also slightly limits spreading, which helps cookies stay nice and thick! 
• Egg + Egg Yolk: The egg provides structure and moisture, while the extra yolk adds richness and makes the cookies super soft and chewy. 
• Vanilla Extract + Salt: Both add flavor and help enhance other flavors. 
• All-Purpose Flour: Flour provides the main structure for these cookies – these can also be made gluten-free by switching 1:1 with gluten-free flour. 
• Unsweetened Cocoa Powder: Adds the classic mild chocolate red velvet flavor —balancing the sweetness and deepening the cookie’s color.
• Corn Starch: Prevents the dough from spreading and keeps the cookies thick and chewy. 
• Baking Soda + Baking Powder: Baking soda helps cookies spread and brown, while baking powder gives them lift and keeps them ultra thick.
• Red Gel Food Coloring: Always a must in any red velvet recipe — cookies don’t turn that signature red velvet color on their own!
• Cream Cheese Baking Chips or White Chocolate Chips: Adds layers of texture and richness throughout the cookie. I love using Hersheys Cream Cheese Baking Chips for that tangy cream cheese flavor that pairs so well with red velvet!

TIPS AND TRICKS FOR GIANT COOKIES

1. Oven Thermometer: Keep in mind, all oven’s bake differently. Utilize an oven thermometer. For example, my oven beeps prematurely, it needs about 10 more minutes to get to the correct preheated temperature. To make sure your oven is at the correct baking temperature, hang an oven thermometer from the center rack.
2. Whisk Dry Ingredients: Whisk the dry ingredients in a separate bowl first. We don’t want to risk over-mixing the wet and dry ingredients! Unfortunately, this common mistake can cause flatter cookies. 
3. Cold Butter: Cold butter helps cookies not spread as much and keeps that giant, bakery-style look we love!
4. Higher Flour to Sugar Ratio: Adding more flour to sugar than standard cookie recipes helps keep the cookies thick as they bake.
5. Food Scale: Use a food scale to weigh the flour. It’s super easy to accidentally add too much flour! 
6. High Oven Temperature: A higher oven temperature is crucial for nailing that toasted outside and gooey, soft, and chewy inside. 
7. Cookie Size: Weigh the cookie dough on a food scale, this gives a consistent cookie size every time. I weighed these at about 5.7 oz each and was able to form 6 giant cookies. You can always make them smaller if you’d like, just adjust the baking time as needed.
8. Shape the Dough: What is the tall cookie trick? Shaping the dough! Shape the cookie dough into tall mounds. This simple hack keeps the cookies nice and thick as they bake. I like to pinch the tops slightly so they have that rustic, homemade look.

Well, there you have it — a few simple tips and tricks for baking the best giant red velvet chocolate chip cookies ever! These cookies are a guaranteed hit and come together so easily. Next time you’re craving one of those giant cookies, give this red velvet cookie recipe a try!

Continue below for the easy-to-follow recipe, dig in, and enjoy every bite!

Giant Red Velvet Cookies

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Brittany
• Total Time: 25 minutes
• Yield: 6 Giant Cookies 1x

Print Recipe

Pin Recipe

Ingredients

Units USM Scale 1x2x3x

• 1/2 cup Unsalted Butter
• 1/4 cup Granulated Sugar
• 3/4 cup Brown Sugar (light or dark)
• 1 Egg
• 1 Egg Yolk
• 2 Teaspoons Vanilla Extract
• 2 1/4 cups All Purpose Flour
• 3 Tablespoons Unsweetened Cocoa Powder
• 1/2 Teaspoon Baking Soda
• 3/4 Teaspoon Baking Powder
• 2 Tablespoons Corn Starch
• 1/2 Teaspoon Salt (heaping)
• 1 1/2 Teaspoon Red Gel Food Coloring
• 1 cup Hersheys Cream Cheese Baking Chips or White Chocolate Chips

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat & Prep: Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Combine Dry Ingredients: Whisk together all-purpose flour, cocoa powder, corn starch, baking powder, baking soda, and salt in a separate bowl.
3. Butter: Add cold, cubed butter to stand mixer fitted with the paddle attachment, and mix on med-high for 1 min. Scrape sides, mix again for another 30 seconds.
4. Cream the Butter & Sugars: Add brown sugar and granulated sugar to butter and mix on medium until combined and fluffy.
5. Egg + Egg Yolk + Vanilla: Add the egg, egg yolk, and vanilla extract until just combined. (don’t over mix!)
6. Mix It Up! Add dry ingredient mixture on low until just combined. Don’t turn mixer on too high or you could end up with flour all over your kitchen!
7. Red Gel Food Coloring: Add 1 1/2 teaspoons of red gel food coloring. For this recipe, gel food coloringis a must—liquid food coloring tends to fade as it bakes and isn’t as heat-resistant, so it won’t give you that vibrant Red Velvet color.
8. Chocolate Chips: Add the cream cheese baking chips or white chocolate chips to the red velvet dough.
9. Rolling: Roll each cookie into a ball and place on the prepared parchment lined baking sheet. These cookies weighed about 160 grams each and I was able to form 6 giant cookies.
10. Bake: Bake on middle rack for 10-12 minutes, depending on cookie size.
11. Let Cookies Set: Let sit for 10-15 minutes after baking before moving to a cooling rack, this gives the cookies time to set!

Equipment

Baking Sheets

Buy Now →

Food Scale

Buy Now →

Flex Edge Paddle Attachment

Buy Now →

(affiliate)

Notes

*This recipe can be made Gluten-Free by switching out the All-Purpose Flour for King Arthur Gluten-Free Flour. I ONLY use King Arthur for Gluten-Free flour, this is the best option to not alter taste or texture in my opinion!*

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Bake
• Cuisine: American

MORE GIANT COOKIE RECIPES TO TRY:

• Perfectly Thick Chocolate Chip Cookies You Need to Try
• Giant Oatmeal Chocolate Chunk Cookies
• A Pumpkin Chocolate Chip Cookie That Isn’t Weird and Cakey
• The Best Monster Cookie Recipe