Giant Red Velvet 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 delicious treat for any red velvet lover. With this red velvet cookie recipe, you can enjoy bakery-style cookies right at home! If you love red velvet, give this Red Velvet Cake a try next!
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!
MORE GIANT COOKIE RECIPES TO TRY:
- Giant Oatmeal Chocolate Chunk Cookies
- Giant Peanut Butter Cookies
- The Best Monster Cookie Recipe
- Giant Reese’s Peanut Butter Cookies
- 12 Giant Cookie Recipes (No-Chill!)
TIPS AND TRICKS FOR GIANT COOKIES
- Cool Butter: Cool butter helps cookies not spread as much and keeps that giant, bakery-style look we love!
- Higher Flour to Sugar Ratio: Adding more flour to sugar than standard cookie recipes helps keep the cookies thick as they bake.
- Food Scale: Use a food scale to weigh the flour. It’s super easy to accidentally add too much flour! If you don’t have a scale, use the spoon-and-level method instead: spoon the flour into your measuring cup, then gently level it off with a knife.
- High Oven Temperature: A higher oven temperature is crucial for nailing that toasted outside and gooey, soft, and chewy inside.
- Cookie Size: Weigh the cookie dough on a food scale, this gives a consistent cookie size every time. I weighed these at about 5.6 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.
- No Scale? For giant, bakery-style cookies without a scale, use ½ cup of dough per cookie, lightly packed. This gives you thick, oversized cookies with soft centers and chewy edges.
- Scoop, Weigh, Shape: Scoop dough, then weigh to 5½–6 oz each – or use ½ cup per cookie if you don’t have a scale. Do this before shaping so you don’t have to redo them. Roll into balls, pinch the dough, and space apart – they bake up big!
- Shape the Dough: What is the tall cookie trick? Shaping the dough! Shape the cookie dough into tall mounds. This easy hack keeps the cookies nice and thick as they bake. I like to pinch the tops slightly so they have that rustic, homemade look.
- Oven Thermometer: Keep in mind, all oven’s bake differently. Utilize an oven thermometer if you can. 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.
- Patience is Key: These giant cookies continue to bake from residual heat. Leave them on the baking sheet for at least an hour to finish setting before enjoying.
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
- Total Time: 25 minutes
- Yield: 6 Giant Cookies 1x
Description
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 delicious treat for any red velvet lover. With this red velvet cookie recipe, you can enjoy bakery-style cookies right at home!
Ingredients
Units
Scale
- 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 1/2 cups All Purpose Flour
- 3 Tablespoons Unsweetened Cocoa Powder
- 1/2 Teaspoon Baking Soda
- 3/4 Teaspoon Baking Powder
- 1 Tablespoons Corn Starch
- 1/2 Teaspoon Salt (heaping)
- 1 1/2 Teaspoon Red Gel Food Coloring
- 1 1/4 cup Hersheys Cream Cheese Baking Chips or White Chocolate Chips
Instructions
- Preheat & Prep: Preheat oven to 375°F and line a baking sheet with parchment paper.
- Combine Dry Ingredients: Whisk together all-purpose flour, cocoa powder, corn starch, baking powder, baking soda, and salt in a separate bowl.
- 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.
- Cream the Butter & Sugars: Add brown sugar and granulated sugar to butter and mix on medium until combined and fluffy.
- Egg + Egg Yolk + Vanilla: Add the egg, egg yolk, and vanilla extract until just combined. (don’t over mix!)
- 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!
- Red Gel Food Coloring: Add 1 1/2 teaspoons of red gel food coloring. For this recipe, gel food coloring is 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. I used ‘Super Red’ – Sunny Side Bakery Collection from Hobby Lobby.
- Chocolate Chips: Add the cream cheese baking chips or white chocolate chips to the red velvet dough and pulse mixer until evenly distributed.
- Rolling & Shaping: Scoop dough, then weigh to 5½–6 oz each – or use ½ cup per cookie if you don’t have a scale. Do this before shaping so you don’t have to redo them. Shape into mounds, pinch the dough, and space apart – these bake up big! (see notes for a photo of what your dough mound should look like before baking.)
- Bake: Bake on middle rack for 12-14 minutes, depending on cookie size.
- Let Cookies Set: These giant cookies continue to bake from residual heat. Leave them on the baking sheet for at least 1 hour to finish setting before enjoying
- Storage: Store cookies in an airtight container at room temperature for up to 3 days, in the fridge for 1 week, or in the freezer for up to 3 months—just microwave for 10–15 seconds before enjoying.
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
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Just wondering when you say roll the cookie out how big and how thick?
Thanks
Hi Diane! I use a food scale to weigh giant cookies, and usually have them at about 160 grams or 5.5 oz. Food scales are pretty inexpensive, and you can find some less than $10! If you don’t have one, I would use a 1/2 cup measuring cup, pack with cookie dough then roll into a ball 🙂
Red paste coloring is the most intense. Another problem with regular liquid red food coloring is that to use enough to get an intense red color, you’ll be adding too much liquid to the cookie dough and will need to add more flour or cornstarch so that the dough isn’t sticky. I also like 1/4 tsp. cream of tartar with giant cookies so that I can tell they’re done when they begin to crackle on top. I also roll the unbaked cookie dough balls in sugar before putting on the baking sheet and very slightly flatten them.
Hi Cindy – yes, I have adjusted the flour quantity to account for the added food coloring! Thanks for the extra tips! The rolling in sugar sounds delicious 🙂