Kirbie's Cravings

Soft Red Velvet Chocolate Chip Cookies

photo of a stack of Red Velvet Chocolate Chip Cookies

As promised, here is my attempt at making red velvet cookies from scratch. I baked several batches over the last few days. I made chewy ones, soft ones, cakey ones. My favorite were these soft ones.

It was a little frustrating to achieve the true red velvet flavor. It’s much harder to do with cookies. It seemed that no matter how much buttermilk I added, the cookies still tasted like regular cookies.
photo of Red Velvet Chocolate Chip Cookies on a baking rackI even bought powdered buttermilk, thinking the concentrated dose would be the key. If you use liquid buttermilk, the cookies come out cakey. The powdered buttermilk solved this issue but the taste is still pretty faint. You can find powdered buttermilk in the baking aisle. It looks like this.
photo of a package of powdered buttermilk
These cookies taste like soft chocolate chip cookies, but with a hint of buttermilk and cocoa. It’s there, but very light. Still, these red cookies are delicious and very festive.
close-up photo of a stack of Red Velvet Chocolate Chip Cookies

Soft Red Velvet Chocolate Chip Cookies

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
These cookies taste like soft chocolate chip cookies, but with a hint of buttermilk and cocoa. They are delicious and very festive!


  • 3/4 cup + 2 tbsp butter
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 cups all purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 tbsp unsweetened cocoa powder
  • 1 tsp distilled vinegar
  • 2 tbsp powdered buttermilk found in the baking aisle
  • 2 tsp red food coloring or more as needed to reach desired redness
  • 1 cup semisweet chocolate chips


  • Preheat oven to 350°F and line two baking sheets with parchment paper or Silpat mats. Cream butter and sugars until light and fluffy. Add in remaining ingredients and mix on low speed until incorporated. Switch to medium-high speed until smooth dough forms. Stir in half of the chocolate chips.
  • Make ping pong sized dough balls and place on baking sheets, about 2 inches apart. Repeat until all of the dough is used up. Place 4-5 chocolate chips to the surface of each dough ball. Using the palm of your hand, slightly flatten each ball so that it becomes a thick round disk. Bake for 9-10 minutes until cookies are just set.
  • Cool the cookies directly on the baking sheets. This will give them time to firm up. If you try to remove them right away they will fall apart.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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10 comments on “Soft Red Velvet Chocolate Chip Cookies”

  1. Hi! I might just be being silly
    but do you have actual recipes up? I’m looking through your site, and all I see are amazing pictures of food and descriptions but i cant see any recipes ):

  2. These look awesome! I bought red velvet chocolate chip cookies at a grocery store in FL once and they tasted like food coloring…I can tell these will be way better 😀

  3. These looks perfect. Any substitute for the buttermilk powder? thanks.

    • unfortunately no. if you use liquid buttermilk, the cookies won’t hold. and buttermilk is pretty essential to the flavor of red velvet.

  4. Does it must include the chocolate chip ? If I don’t want to put it, is it okay ?

  5. Would the recipe work if I decide to bake it as a sheet instead of individual cookies?

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