Chunky Red Velvet Cookies

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Chunky Red Velvet Cookies with White Chocolate Chips

If you love thick, bakery-style cookies with soft, gooey centers and crisp edges, these chunky red velvet cookies are about to become a new favorite. They’re rich and cocoa-kissed, packed with creamy white chocolate chips, and finished with that classic red velvet color that makes them perfect for holidays, Valentine’s Day, or anytime you’re craving something extra special.

These cookies are made with cold butter and a combination of cake flour and all-purpose flour, which gives them that irresistible thick and tender texture straight out of the oven. Chilling the dough helps them bake up tall and chunky while keeping the centers soft and melty.

Why You’ll Love These Cookies

• Thick, bakery-style cookies with gooey centers

• Soft texture thanks to cake flour and cornstarch

• Rich cocoa flavor balanced by sweet white chocolate

• Perfect for gifting, holidays, or special occasions

• Easy to make with simple ingredients

Ingredient Overview

(Full measurements are listed in the recipe card below)

• Salted butter

• Brown sugar

• Granulated sugar

• Eggs

• Vanilla extract

• Red gel food coloring

• Cake flour

• All-purpose flour

• Cocoa powder

• Cornstarch

• Baking soda

• Salt

• White chocolate chips

Tips for Perfect Chunky Red Velvet Cookies

Use cold butter
Starting with cold butter helps create thicker cookies with less spread, giving you that bakery-style look.

Don’t overmix the dough
Once the dry ingredients are added, mix just until combined. Overmixing can lead to dense cookies instead of soft, tender centers.

Chill the dough
Chilling the dough for 30–60 minutes helps the cookies hold their shape and bake up tall and chunky.

Bake until the edges are set
The centers should still look slightly underbaked when you pull them from the oven—they’ll continue to set as they cool.

Add extra white chocolate chips for a bakery finish
When the cookies come out of the oven and have cooled slightly, gently press a few extra white chocolate chips on top. This gives them that classic bakery-style look with chocolate visible on the surface.

“Scoot” the cookies for perfectly round edges
While the cookies are still warm, use a round glass or cookie cutter slightly larger than the cookie and gently “scoot” it around the edges. This helps shape the cookies into perfectly round, bakery-style cookies.

Storage & Freezing

• Room Temperature: Store in an airtight container for up to 4 days.

• Freezer-Friendly: Freeze baked cookies or unbaked dough balls for up to 2 months. Bake frozen dough with 1–2 extra minutes added to the bake time.

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If you make these cookies, I’d love to hear how you liked them in the comments below! Happy baking :)

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Chunky Red Velvet Cookies

Yield: 18

Author: Jaegar Desjardin

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

These chunky red velvet cookies are soft and gooey in the center with crisp golden edges, packed with creamy white chocolate chips in every bite. Rich cocoa flavor, a tender bakery-style texture, and that classic red velvet color make them completely irresistible.

Ingredients

• 1 cup cold salted butter (2 sticks) cut into cubes
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 tbsp vanilla extract
• 5 drops of red gel food coloring. (or until desired color is reached)
• 1 1/4 cup cake flour
• 1 1/2 cups all-purpose flour
• 1/4 cup cocoa powder
• 1 1/2 teaspoons cornstarch
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 2 cups white chocolate chips

Instructions

1. Line baking sheets with parchment paper and set aside.
2. In a stand mixer fitted with the paddle attachment, beat the cold butter, brown sugar, and granulated sugar on medium-high speed for about 3 minutes, until light and fluffy.
3. Scrape down the sides of the bowl. Add the eggs one at a time, mixing just until combined after each addition. Mix in the vanilla extract and red food coloring.
4. Add the cake flour, all-purpose flour, cocoa powder, cornstarch, baking soda, and salt to the bowl. Mix on low speed until just combined and no streaks of flour remain. Do not overmix—the dough will be thick.
5. Add the white chocolate chips and mix for a few seconds, just until evenly distributed.
6. Using a large cookie scoop, scoop chunky portions of dough without leveling the scoop. Place the rounded side of each dough ball onto the prepared baking sheet, leaving the extra chunky portion on top. Space cookies about 2 inches apart.
7. Cover the baking sheets with plastic wrap and refrigerate the dough for 30–60 minutes.
8. When ready to bake, preheat the oven to 400°F (205°C).
9. Bake for 11–13 minutes, or until the edges are set and lightly golden while the centers remain soft and gooey. When out of the oven, use a glass to "scoot" around the cookies if you want them to be a perfect circle.
10. Allow the cookies to cool on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely.

Equipment

1. Stand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula