Thick, soft-baked, and generously studded with chocolate chips, these jumbo red velvet cookies bring bakery-style goodness to your kitchen. They have a gentle cocoa flavor, chewy centers, and a festive red color.

Chill the dough before baking to help the cookies keep their shape. Serve them slightly warm for melty chocolate chips in every bite.

Makes: 8 jumbo cookies
Prep time: 20 minutes, plus chilling
Bake time: 13–16 minutes

Jumbo Red Velvet Chocolate Chip Cookies

These thick, soft-baked red velvet cookies have a gentle cocoa flavor, chewy centers, and plenty of chocolate chips. Their jumbo size makes them a fun bakery-style treat, and a few extra chips pressed on top give them an inviting finish.

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Equipment

– Baking sheet
Parchment paper
Mixing bowls
– Hand mixer or stand mixer
Whisk
Measuring cups and spoons
– Cookie scoop or kitchen scale

Ingredients

– 2¼ cups 280 g all-purpose flour
– 2 tablespoons 10 g unsweetened cocoa powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– ¾ cup 170 g unsalted butter, softened
– ¾ cup 150 g packed light brown sugar
– ½ cup 100 g granulated sugar
– 1 large egg at room temperature
– 1 tablespoon milk
– 2 teaspoons vanilla extract
– 1 teaspoon white vinegar
– Red gel food coloring as needed
– 1 cup 170 g semisweet chocolate chips, plus extra for topping

Instructions

Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.
In a separate large bowl, beat the butter, brown sugar, and granulated sugar until creamy, about 2 minutes.
Beat in the egg, milk, vanilla, and vinegar. Add red gel coloring until the dough reaches your preferred shade.
Add the dry ingredients and mix just until combined. Fold in the chocolate chips.
Cover and chill the dough for at least 1 hour. Meanwhile, heat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Divide the dough into 8 portions, about 4 ounces (115 g) each. Shape into tall, thick mounds and place them well apart on the baking sheet. Press a few extra chocolate chips on top.
Bake for 13–16 minutes, until the edges are set and the centers still look slightly soft.
Let the cookies cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely.

Notes

– Gel food coloring gives a deeper red without adding much liquid. Add it gradually.
– For thicker cookies, keep the dough chilled between batches.
– Avoid overbaking; the centers will continue to set as the cookies cool.
– This is an original recipe based on the linked post’s description. The full post is subscriber-only, so its exact recipe details weren’t available.