Chunky Red Velvet Cookies

I have a soft spot for a big, bakery-style cookie.

You know the kind, thick, slightly crispy around the edges, ridiculously soft in the middle, and loaded with enough chocolate chips that every bite feels like you got the good part.

So naturally, I had to make a red velvet version.

These Chunky Red Velvet Cookies combine everything I love about red velvet: a subtle cocoa flavor, that gorgeous deep red color, and plenty of creamy white chocolate.

And yes, they're intentionally BIG.

Because sometimes a regular-sized cookie just isn't going to cut it.

Why You'll Love These Cookies

• Thick and chunky

• Light cocoa flavor without being overly chocolatey

• Loaded with white chocolate chips

• Soft and chewy centers

• Slightly crisp golden edges

• Gorgeous red velvet color

• Perfect for Valentine's Day, Christmas, or whenever you feel like making something extra

They're also one of those cookies that look way more complicated than they actually are.

Which is my favorite kind of baking project.

Ingredients You'll Need

For the Cookies

• Cold 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

You'll find the full measurements and recipe instructions in the recipe card below.

What Makes These Cookies So Chunky?

There are a few things happening here.

First, we're using a combination of cake flour and all-purpose flour. Cake flour helps keep the cookies soft and tender, while the all-purpose flour gives them enough structure to hold their shape.

Then there's the cornstarch, which helps with that soft, chewy texture. But probably the most important part?

Don't level your cookie scoop.

I want these dough balls to look a little ridiculous.

Scoop a big, chunky mound of dough and leave the rough, uneven part on top. We're not going for perfectly smooth little dough balls here.

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The Red Velvet Flavor

These aren't meant to taste like a chocolate cookie with red food coloring.

The cocoa powder is there to give you that subtle chocolate flavor you expect from red velvet, while the vanilla and white chocolate balance everything out with a little extra sweetness.

And don't worry if you don't want an aggressively red cookie. You can add your food coloring gradually until you reach the shade you like.

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A Few Tips for Perfect Chunky Cookies

Don't Overmix

Once the flour goes in, mix just until everything comes together. Overmixing can make cookies tougher, and we are absolutely not here for tough cookies.

Chill the Dough

The 30–60 minute chill helps the dough firm up before baking, which is especially important when you're making these giant chunky cookies.

It helps them maintain that thick shape instead of spreading too much.

Don't Overbake

This is the big one.

Take them out when the edges are set and lightly golden but the centers still look soft and gooey.

That's what we're after. They'll continue baking on the hot baking sheet while they cool.

Want Perfectly Round Cookies?

Here's one of my favorite little cookie tricks.

As soon as the cookies come out of the oven, place a glass or round cookie cutter around each one and gently scoot the cookie into a circle.

Just be careful, the cookies will be hot and soft. It's a tiny step that makes your cookies look suspiciously professional.

Storage

Store completely cooled cookies in an airtight container at room temperature for up to 5 days.

You can also freeze the baked cookies for longer storage.

If you want that fresh-baked texture again, let frozen cookies thaw at room temperature before enjoying.

And if you're anything like me, "storing" them probably means hiding them from everyone else.

I support this.