Ingredients
2 ½ cups all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 tablespoon buttermilk
2–3 tablespoons red gel food coloring
1 cup white chocolate chips (optional)
Instructions
Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Mix in buttermilk and red gel food coloring until evenly combined.
Gradually add dry ingredients to wet mixture and mix until just combined. Do not overmix.
Fold in white chocolate chips if using.
Scoop dough into rounded tablespoons and place 2 inches apart on baking sheet.
Bake for 10–12 minutes until edges are set but centers remain soft.
Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
For extra chewy red velvet cookies, chill the dough for 30 minutes before baking.
Do not overbake — cookies will continue cooking after removal from oven.
Store in an airtight container for up to 5 days.
Dough can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Protein: 2g
Keywords: red velvet cookies, soft red velvet cookies, chewy red velvet cookies, homemade red velvet cookies, bakery style cookies
