Name: Decadent Red Velvet Chocolate Chunk Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 1/2 cups all-purpose flour – helps create the structure of the cookie; 1/4 cup unsweetened cocoa powder – provides the chocolatey red velvet flavor; 1 tsp baking soda – for a slightly puffy, soft texture; 1/4 tsp salt – enhances the flavor balance; 1/2 cup unsalted butter, softened – for a rich, buttery base; 3/4 cup granulated sugar – for sweetness; 1/4 cup brown sugar – adds moisture and a hint of caramel flavor; 1 large egg – binds ingredients and adds moisture; 1 tbsp milk – keeps the dough soft and helps with texture; 1 tbsp red food coloring – for that classic red velvet look; 1 1/2 tsp vanilla extract – for added flavor depth; 1 cup chocolate chunks or chips (plus extra for topping) – for gooey, chocolatey goodness; Optional Substitutions:; Gluten-Free Flour: Substitute with a 1:1 gluten-free baking flour to make these cookies gluten-free.; Vegan Option: Use vegan butter, a flax egg (1 tbsp flaxseed meal + 3 tbsp water), and plant-based milk.

Description

These Red Velvet Chocolate Chunk Cookies are not just visually stunning; they deliver a delightful mix of flavors that are sure to satisfy your sweet tooth.

Ingredients

Scale

1 1/2 cups all-purpose flour – helps create the structure of the cookie
1/4 cup unsweetened cocoa powder – provides the chocolatey red velvet flavor
1 tsp baking soda – for a slightly puffy, soft texture
1/4 tsp salt – enhances the flavor balance
1/2 cup unsalted butter, softened – for a rich, buttery base
3/4 cup granulated sugar – for sweetness
1/4 cup brown sugar – adds moisture and a hint of caramel flavor
1 large egg – binds ingredients and adds moisture
1 tbsp milk – keeps the dough soft and helps with texture
1 tbsp red food coloring – for that classic red velvet look
1 1/2 tsp vanilla extract – for added flavor depth
1 cup chocolate chunks or chips (plus extra for topping) – for gooey, chocolatey goodness
Optional Substitutions:
Gluten-Free Flour: Substitute with a 1:1 gluten-free baking flour to make these cookies gluten-free.
Vegan Option: Use vegan butter, a flax egg (1 tbsp flaxseed meal + 3 tbsp water), and plant-based milk.

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, combine the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Whisk until uniform and set aside.
In a large mixing bowl, beat together softened unsalted butter, granulated sugar, and brown sugar on medium speed until light and fluffy.
Add the large egg, milk, red food coloring, and vanilla extract. Mix until completely integrated.
Slowly add the dry mixture to the wet ingredients, mixing until just combined.
Fold in the chocolate chunks, reserving some for topping.
Scoop about 1 1/2 tablespoons of dough onto the baking sheet, spacing them about 2 inches apart. Press extra chocolate chunks on top.
Bake for 10-12 minutes, until edges are set but centers are soft. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Chill your dough for 30 minutes if you live in a warm climate to prevent spreading.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert

Nutrition

Calories: Approximately 160 per cookie
Sodium: 70 mg
Protein: 2 g