Giant Bakery-Style Red Velvet Chocolate Chunk Cookies Tips, FAQ & printable recipe

Tips for success

For the best texture, use cold butter straight from the fridge. If your kitchen is warm, you can even chill the shaped dough mounds for 15 minutes before baking to help them hold their shape. This is especially helpful in summer or if your butter was a bit soft.

To get that classic bakery look, press a few extra chocolate chunks onto the tops of the dough mounds before baking.

This makes the cookies look more appealing and ensures chocolate in every bite. You can also sprinkle a little flaky sea salt on top before baking if you enjoy a sweet-salty contrast.

Variations

• Classic Red Velvet: Omit the white chocolate and use only dark chocolate chunks for a more traditional red velvet flavor. Add 1 tablespoon of cocoa powder to the dry ingredients for a deeper chocolate note.
• Cream Cheese Swirl: Soften 4 ounces of cream cheese and mix with 2 tablespoons of sugar. Drop spoonfuls of the cream cheese mixture onto the dough mounds before baking, then swirl with a knife for a marbled effect.
• Nutty Crunch: Add 1/2 cup of chopped pecans or walnuts when folding in the chocolate chunks. Toast the nuts first for extra flavor. This adds a nice crunch and pairs well with the red velvet flavor.
• Peppermint Bark: Crush 1/2 cup of peppermint bark or candy canes and fold into the dough along with the chocolate chunks. This makes a festive holiday version with a refreshing minty twist.

Storage and make-ahead

Fridge

Store baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 months.

Freezer

Freeze unbaked dough mounds for up to 3 months. Bake from frozen, adding 1–2 minutes to the baking time.

Reheat

Reheat baked cookies in a 350°F (175°C) oven for 5 minutes or microwave for 10–15 seconds until warm.

Store the baked cookies in an airtight container at room temperature for up to 3 days. To keep them soft, add a slice of bread to the container—it absorbs excess moisture.

If you want to keep them longer, you can freeze the baked cookies for up to 2 months. Thaw at room temperature or warm in the microwave for a few seconds.

The cookie dough can be made ahead and refrigerated for up to 3 days. You can also freeze the shaped dough mounds on a baking sheet until solid, then transfer them to a zip-top bag and freeze for up to 3 months. Bake from frozen, adding 1–2 minutes to the baking time.

Serving ideas

Serve these cookies warm for the best gooey chocolate experience. They are perfect on their own, but you can also pair them with a scoop of vanilla ice cream or a drizzle of chocolate sauce.

For a festive touch, dust with powdered sugar or serve with a tall glass of cold milk.

These cookies are ideal for sharing at parties, holiday gatherings, or as a special treat for the family. They are best enjoyed the day they are baked, but they still taste great the next day.

If you have leftovers, simply reheat them in a toaster oven or microwave for a few seconds to bring back the gooey texture.

Frequently asked questions

Recipe card

Giant Bakery-Style Red Velvet Chocolate Chunk Cookies

Prep 20 minCook 11 minRest 15 minTotal 46 minServes 6

Ingredients

• 1 cup cold unsalted butter, cubed
• 3/4 cup dark brown sugar, packed
• 1/2 cup granulated sugar
• 2 large cold eggs
• 2 tsp vanilla extract
• 1 tbsp red food coloring
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup white chocolate chunks
• 1 cup dark chocolate chunks

Instructions

1. In a large mixing bowl, beat the cold cubed butter with the dark brown sugar and granulated sugar until creamy and well combined. Add the cold eggs one at a time, beating well after each addition. Mix in the vanilla extract and red food coloring until the mixture is vibrant crimson and smooth.
2. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
3. Gently fold the white chocolate chunks and dark chocolate chunks into the dough with a spatula until evenly distributed. The dough will be stiff and chunky.
4. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 24 hours. Chilling firms the butter and deepens the flavor.
5. Preheat the oven to 380°F (190°C). Line a baking sheet with parchment paper. Using a large cookie scoop or your hands, shape the dough into 6 tall, rough mounds, about 4 ounces each. Place them spaced apart on the prepared baking sheet.
6. Bake the cookies for 11 minutes, or until the edges are set and lightly caramelized while the centers still look slightly underdone. The cookies will continue to set as they cool.
7. Remove the baking sheet from the oven and let the cookies cool on the sheet for 10 minutes. The residual heat will finish setting the centers without drying them out. The internal temperature of the cookies should reach 160°F (71°C) to ensure the eggs are fully cooked.
8. Serve the cookies warm for the best gooey chocolate experience. Break one open to show the molten chocolate center, and enjoy immediately.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

620

Protein

7 g

Carbohydrates

78 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.