Chocolate Chip Levain Style Red Velvet Cookies

Chocolate Chip Levain Style Red Velvet Cookies are rich, thick cookies with red velvet flavor and dark chocolate chips. This recipe uses common pantry ingredients and simple steps for reliable results. It suits home bakers and beginners who want a bakery-style cookie at home. Make them for parties, dessert, or a special snack. Serve with a cold fruit dessert like cherry raspberry semifreddo for contrast.

Why You’ll Love this Recipe

These cookies deliver a deep red color, crisp edges, and a soft, gooey center. The texture balances dense dough and melting chocolate for a satisfying bite. The method uses high-fat butter and a cake mix addition to mimic Levain-style thickness and tenderness. The slow mixing and large cookie portions create tall, bakery-style cookies with consistent results. Try them alongside savory snacks like crispy sweet potato patties for a varied menu.

Ingredients You’ll Need

Start with a short note on the ingredients and their roles.

• All-purpose flour: Use plain flour for structure and chew.
• Red velvet cake mix: Adds color, flavor, and tenderness.
• Cocoa powder: Deepens the red velvet flavor.
• Baking soda: Gives lift and browning.
• Salt: Balances sweetness and enhances flavor.
• Unsalted butter: Adds richness and helps create a crisp edge.
• Brown sugar: Adds moisture and a caramel note.
• Eggs: Bind the dough and add moisture.
• Vanilla extract: Enhances overall flavor.
• Chocolate chips: Provide pockets of melted chocolate.

Measurements are in the recipe card below.

How to Make This Chocolate Chip Levain Style Red Velvet Cookies

These steps guide you to tall, gooey cookies with crisp edges.

1. Preheat and prepare: Heat the oven and line a baking sheet with parchment. Chill time helps shape thick cookies.
2. Cream butter and sugars: Beat butter with brown and granulated sugar until light and smooth. Scrape the bowl and mix well.
3. Add eggs and vanilla: Mix in eggs one at a time until blended, then add vanilla. Do not overmix after eggs.
4. Combine dry ingredients: Whisk flour, cocoa, baking soda, and salt in a separate bowl until even.
5. Mix dough and add chips: Fold dry mix into wet until just combined, then stir in cake mix and chocolate chips gently.
6. Scoop and bake: Shape large dough mounds, space them well, and bake until edges set and centers look slightly underbaked. Cool briefly on the sheet, then transfer to a rack.

Tips for Success

Follow these tips for consistent results.

1. Chill the dough: Chill for at least 30 minutes for taller cookies.
2. Use cold baking sheets: Cool sheets prevent spreading.
3. Measure flour correctly: Spoon and level for accurate texture.
4. Do not overbake: Remove when centers look soft to keep chew.
5. Size consistently: Use a large scoop for uniform baking.

Let cookies rest after baking for best texture.

Equipment Needed

• Mixing bowls
• Electric mixer or whisk
• Baking sheet
• Parchment paper
• Cookie scoop
• Wire cooling rack

Variations

• Double chocolate: Add extra cocoa and dark chips for an intense chocolate version.
• Nutty: Fold in chopped pecans for crunch.
• White chocolate: Swap chips for white chocolate for a sweeter bite.
• Spiced: Add a pinch of cinnamon for warmth.

Serving Suggestions

• Cold milk: Serve with a glass of milk for a classic pairing.
• Coffee or espresso: Offer with coffee to balance sweetness.
• Ice cream sandwich: Use cooled cookies to make ice cream sandwiches.

FAQs About This Recipe

These answers cover common questions for home bakers.

Can I make the dough ahead?
Yes. Chill the dough up to 48 hours in the fridge or freeze for up to one month. Thaw before scooping and baking.

How do I keep cookies thick?
Chill dough and use a large scoop. Bake on cool sheets and avoid flattening dough before baking.

Can I use salted butter?
Yes, but reduce added salt slightly to avoid over-salting the dough.

Will the red color fade during baking?
Some fading is normal. Use a bright red cake mix and avoid overbaking to retain color.

Conclusion

Store baked cookies in an airtight container at room temperature for up to four days. For longer storage, freeze baked cookies for up to three months. For a bakery-style reference, see Levain Bakery-Style Red Velvet Cookies | The Domestic Rebel and a city-style method at NYC recipes: How to make Levain-Style red velvet cookies.

Chocolate Chip Levain Style Red Velvet Cookies

Rich, thick cookies with red velvet flavor and dark chocolate chips, perfect for parties or special occasions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 12 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Main ingredients

• 2 cups All-purpose flour Use plain flour for structure and chew.
• 1 box Red velvet cake mix Adds color, flavor, and tenderness.
• 1/4 cup Cocoa powder Deepens the red velvet flavor.
• 1 teaspoon Baking soda Gives lift and browning.
• 1/2 teaspoon Salt Balances sweetness and enhances flavor.
• 1 cup Unsalted butter, softened Adds richness and helps create a crisp edge.
• 1 cup Brown sugar Adds moisture and a caramel note.
• 2 large Eggs Bind the dough and add moisture.
• 1 teaspoon Vanilla extract Enhances overall flavor.
• 1 cup Chocolate chips Provide pockets of melted chocolate.

Method

 

Preparation

1. Preheat the oven and line a baking sheet with parchment paper. Chill the dough for at least 30 minutes.
2. In a mixing bowl, beat the butter with brown sugar until light and smooth. Scrape the bowl and mix well.
3. Add the eggs one at a time until blended, then mix in the vanilla. Do not overmix after adding eggs.

Mixing

1. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until even.
2. Fold the dry mixture into the wet mixture until just combined, then gently stir in the cake mix and chocolate chips.

Baking

1. Shape large dough mounds and space them well on the baking sheet. Bake until the edges are set and the centers look slightly underbaked.
2. Cool briefly on the sheet before transferring to a cooling rack.

Notes

Chill the dough for consistent results. Use cold baking sheets to prevent spreading. Measure flour correctly and avoid overbaking.