Ingredients

2 ½ cups (313 g) all-purpose flour

¼ cup (21 g) Dutch processed cocoa powder

1 teaspoon baking soda

1 teaspoon cornstarch

¾ teaspoon kosher salt

1 cup (227 g) unsalted butter, melted and cooled

2 large eggs

¾ cup (165 g) light brown sugar, packed

¾ cup (150 g) granulated sugar

1 tablespoon vanilla extract

1 teaspoon red gel food coloring

¼ cup Oreo cookie crumbs (about 3 Oreo cookies, blended to fine crumbs)

6 crushed Oreo cookie pieces (6 Oreo cookies crushed into bite-sized pieces)

¾ cup semisweet chocolate chips, plus more for topping

Instructions

Step 1: Melt the butter by cutting it into 1-inch slices and heating in a medium saucepan over medium heat or in the microwave in 30-second intervals until fully melted. Pour into a stand mixer bowl to cool.

Step 2: Prepare Oreo crumbs by blending 3 Oreo cookies into fine crumbs using a food processor or blender. Crush 6 Oreo cookies into bite-sized pieces with a food processor, rolling pin, or in a ziplock bag.

Step 3: In a medium bowl, sift together the flour, Dutch cocoa powder, cornstarch, and baking soda. Whisk in the kosher salt and set aside.

Step 4: In the stand mixer with the cooled melted butter, beat the butter and both sugars on medium-high speed until creamy, about 2 minutes, scraping the bowl halfway through.

Step 5: Beat in the eggs one at a time on medium speed until combined. Add the vanilla extract and red gel food coloring with the last egg and mix well.

Step 6: On low speed, add the flour mixture in three additions, mixing until just combined and a few streaks remain.

Step 7: Remove the bowl from the mixer. Gently fold in the semisweet chocolate chips, fine Oreo crumbs, and crushed Oreo pieces with a rubber spatula. Cover the bowl with plastic wrap and refrigerate dough for 3 hours.

Step 8: Line a plate with wax paper. Use a large cookie scoop to portion out 2.5 oz dough per ball. Lightly roll into balls, smoothing any cracks. Place balls on the wax paper and refrigerate uncovered for 10–15 minutes while the oven preheats.

Step 9: Line a large baking sheet with parchment paper. Preheat oven to 350°F (175°C).

Step 10: Place 5 dough balls on the baking sheet about 2 inches apart. Keep remaining dough refrigerated. Bake for 12–14 minutes until edges are set and centers look slightly wet. Halfway through baking, tap the baking sheet on a heatproof surface and rotate sheet.

Step 11: Immediately after baking, gently scoot cookies into a circular shape using a bowl or cup. Top with additional chocolate chips and crushed Oreos.

Step 12: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Cookies will be very soft when warm but will firm up as they cool.

Tips & Variations

For extra richness, use high-quality Dutch processed cocoa and pure vanilla extract.

To make the cookies more festive, add white chocolate chips or drizzle melted white chocolate over cooled cookies.

If you prefer a less intense red color, reduce the red gel food coloring slightly.

Refrigerating the dough ensures the cookies hold their shape and have a chewy texture.

Try swapping semisweet chocolate chips for dark or milk chocolate chips according to your taste.

FAQs

Can I use regular cocoa powder instead of Dutch processed cocoa?

Yes, but the flavor and color might be slightly different. Dutch processed cocoa offers a smoother, less acidic taste and works best for this recipe’s red velvet flavor.

Can I make the dough ahead of time?

Absolutely. Dough can be refrigerated for up to 24 hours before baking. Just let it come to a slightly softened state if too firm, then bake as directed.