Everyone loves red velvet. From cakes to cupcakes to cookies, the choices are almost endless. But what if you have an allergy to red food coloring or simply prefer to skip it? A red velvet cookie already contains cocoa powder, so why not omit the coloring and transform it into a chocolate velvet cookie instead? These cookies have the same soft, velvety texture you love but without any added dyes.
Why Use Chocolate?
Chocolate isn’t just about the flavor here—it’s about the chemistry. When cocoa powder meets vinegar, magic happens, creating that signature tangy taste and soft texture that make velvet cookies so unique. It’s why chocolate plays such a crucial role in achieving the signature flavor of a red velvet cookie. And, by using natural, non-Dutch-processed cocoa powder, this chemical reaction can even produce a subtle reddish hue naturally.
Ingredient Line-Up
Flour – provides the structure needed to hold the cookie together.
Cocoa Powder – natural cocoa powder is ideal for its acidity and gives a slight reddish hue to the cookie when it reacts with the vinegar. Dutch-processed cocoa powder works too, but it won’t create the reddish undertone.
Baking Powder and Baking Soda – the leavening agents that help the cookie rise and stay fluffy.
Salt – balances the sweetness and enhances the flavors of the cookie.
Butter – unsalted butter provides richness and helps achieve a soft texture.
Sugar – a mix of brown sugar and granulated sugar adds sweetness and depth of flavor.
Eggs – essential for binding the ingredients.
Vinegar – reacts with the cocoa powder, giving the cookies their tender, velvety texture.
Vanilla – enhances the flavor and helps elevate the natural richness of chocolate.
White Chocolate Chips – adds some texture and a pop of color.
Baking Tools Needed
Cookie Sheets, Baking Mat or Parchment – use two cookie sheets for faster baking; use a silicone baking mat or parchment paper for easy cleanup.
Kitchen Scale – a kitchen scale can be used to accurately measure ingredients by weight.
Measuring Cups and Spoons – measure ingredients with measuring cups and measuring spoons.
Mixing Bowls – use mixing bowls to hold or combine ingredients. Ramekins are handy for holding smaller ingredients, like baking powder, salt, etc.
Strainer – use a strainer to sift the flour, cocoa powder, and other dry ingredients to prevent lumps.
Mixer – you can use either a stand mixer or a handheld mixer to mix ingredients together.
Spatula and Whisk – a spatula is good for wiping down the sides of the mixing bowl while a whisk is a good tool for blending the dry ingredients together.
Cookie Scoop – use a silicone baking mat for evenly portioned cookies (a small scoop was used for this recipe).
Cooling Rack – a cooling rack cools down the cookies evenly.
Tips for Cookie Success
Baking cookies may seem straightforward, but a few key tips can make all the difference between good and great results. Here are a few tips to ensure your chocolate velvet cookies turn out perfectly.
- Don’t overmix your ingredients. Overmixing the dough can make your cookies tough. Stop mixing as soon as the ingredients are combined.
- Measure ingredients accurately. Baking is a science. If you add too much of one ingredient, like flour, or not enough of another ingredient, it affects everything. Use a kitchen scale for the most accurate results. Or, learn more on how you should be measuring wet and dry ingredients accurately.
- Bring ingredients to room temperature. Ingredients like butter and eggs should be at room temperature before you start. This allows them to blend more evenly, resulting in a better texture.
- Chill the dough. While optional, if you chill the dough in the refrigerator for about 30 minutes before baking, you’ll have thicker cookies. Pro tip: scoop the cookies before chilling to make it easier on your arm and then you’re ready to bake.
- Rotate your cookie sheet. Rotate your cookie sheets about halfway through baking to ensure even heat distribution.
- Check for doneness. Cookies may look slightly underdone in the center but will firm up as they cool as they do continue to bake on the cookie sheet.
- Cool on the cookie sheet at first. Keep hot cookies on the cookie sheet for about 2-5 minutes before moving them to a cooling rack. Cookies continue to bake on the cookie sheet for a few minutes even when they come out of the oven.
How to Make Chocolate Velvet Cookies
Transforming red velvet cookies into chocolate velvet cookies is a simple process that highlights the rich, chocolatey flavors while maintaining that delicious velvety texture. Follow these step-by-step instructions to create the perfect batch every time.
1. Place dry ingredients in a bowl.
2. Whisk together and set aside.
3. Mix the butter until soft; and sugars and mix.
4. Add egg, vanilla and vinegar; mix.
5. Gradually add flour; mix until combined.
6. Fold in white chocolate chips.
7. Portion dough and add extra chips to the tops.
8. Bake for 12 minutes; transfer to a cooling rack.
Cookie Variations and Color Substitutions
Looking to customize your cookies or add a pop of color without using artificial dyes? From flavor swaps to allergen-friendly options to natural food coloring alternatives, here are some fun ideas to try.
- Double Chocolate Velvet – fold in dark chocolate chunks instead of white chocolate chips for a deeper chocolate flavor.
- Chocolate Funfetti – swap the chocolate chips for some allergy-friendly sprinkles for a festive twist. Be sure to roll the unbaked cookie tops in sprinkles for a brighter look.
- Add an Extract or Zest – for a fun twist, try adding a teaspoon of peppermint extract to the dough for a mint-chocolate combo or orange zest for a citrusy flavor.
- Dairy-Free Cookie Option – use plant-based butter and dairy-free white chocolate chips for a dairy-free version.
- Beetroot Powder – a natural way to achieve a red hue, beetroot powder adds a subtle earthy flavor and a vibrant pinkish-red tint.
- Pomegranate Juice – use a few tablespoons of concentrated pomegranate juice for a mild fruity flavor and a red-tinged color.
- Natural Food Colors – a great option for achieving color without artificial colors or dyes.
Storing Baked (or Unbaked) Chocolate Velvet Cookies
Storing your cookies properly is essential to keeping them fresh and delicious for as long as possible. Here’s how to store your cookies, whether you’re enjoying them now or saving them for later.
- At room temperature. Store baked cookies in an airtight container for up to 5 days. You can also add a slice of bread to the container to keep them soft.
- Freeze baked cookies. Place baked cookies in a freezer-safe airtight container with parchment or wax paper between each layer and freeze for up to 3 months. To thaw cookies, leave them in the container while they come to room temperature for about an hour. Or, try warming up frozen cookies in the microwave for 10-15 seconds to bring back that fresh-out-of-the-oven goodness.
- Freeze unbaked cookie dough. Scoop cookie dough into balls and place onto a cookie sheet to freeze. Once they are completely frozen, transfer dough balls to a freezer bag. Be sure to label your freezer bags with the bake time and temperature so you’re ready to bake a fresh batch without looking for the recipe. And, no need to thaw before baking–just add an extra 2-3 minutes to the bake time.
More Recipes to Check Out
Craving more chocolatey goodness? Then be sure to try these Easy Homemade Brownies. They’re rich, fudgy, and irresistibly good. Or, for a nostalgic treat with a small bite twist, try making these Dipped S’mores Marshmallows, perfect for snacking or gifting. If you try any, be sure to let me know what you think and give the recipe a rating, too.
Chocolate Velvet White Chocolate Chip Cookies
Ingredients
- 1-1/2 cups (182g) all-purpose flour, sifted
- 2 tbsp (10g) cocoa powder, sifted
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (113g) butter, room temperature
- 1/2 cup (114g) brown sugar
- 1/2 cup (100g) granulated sugar
- 1 egg
- 1 tsp vinegar (white vinegar or apple cider)
- 1 tsp vanilla
- 1-1/2 cup (255g) white chocolate chips (reserve ½ cup for tops of cookies)
Instructions
- Gather all ingredients and let the butter and eggs come to room temperature.
- Preheat the oven to 350 degrees. Line your cookie sheet with parchment paper or use a silicone baking mat; set aside.
- In a medium-sized bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Whisk to combine and set aside.
- Crack your room temperature egg into a ramekin. Add the vinegar and vanilla* and set aside. *Note: if you’re making this a red velvet cookie, add 1 tsp of red gel food color to the egg mixture.
- In a mixer fitted with the paddle attachment, cream the butter until soft; add the brown sugar and granulated sugar to the butter. Beat until light and fluffy, for about 2 minutes. Scrape down the sides of the bowl as needed.
- Add in egg, vinegar and vanilla mixture. Beat until combined, making sure to scrape down the sides of the bowl to fully incorporate the ingredients together.
- Gradually add in the flour-cocoa mixture. Mix on low speed until just combined. Fold in one cup of the white chocolate chips.
- Using a cookie scoop, portion out the dough onto a prepared cookie sheet. Using the remaining ½ cup of white chocolate chips, press down 4 or 5 chips to the tops of the cookie balls. Refrigerate for 30 minutes to firm up the dough.
- Place the scooped dough onto a prepared cookie sheet, about 2” apart from one another.
- Bake for 12 minutes – bake for 10 minutes, rotate pans and bake for another 2 minutes or until edges are set but the center is still soft.
- Let cookies sit on the cookie sheet for about 2 to 5 minutes after removing from the oven. After 5 minutes, move to a cooling rack.
- Makes about 2 dozen cookies.
Notes
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