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