Red Velvet White Chocolate Chunk Cookies

Think of these Red Velvet White Chocolate Chunk Cookies as very, very dark pink cookies…so appropriate for Breast Cancer awareness month. My daughter, Katie, found these on Pinterest and made a point to share them with me…a huge hint that she’d love me to bake a batch. At first I thought of using pink food gel to make them Pink Velvet Cookies, but the bit of cocoa in the recipe would muddy the color, so let’s just pretend they are dark pink. For those of you that saw my preview on facebook a couple weeks ago, I think I could easily convince you that these were pink…a quite deep, vivid and intense shade of pink! Katie gave these her seal of approval…she even posted a photo on her facebook page…the ultimate compliment.

My wonderful foodie friends, Erin, of Dinners Dishes and Desserts, and Cassie, of Bake Your Day, have recruited a few bloggers to help raise awareness of Breast Cancer this week. I have some dear friends fighting this disease…as so many of us do. We’re sharing pink or healthy dishes to support the cause. During my short career as an oncology nurse, I took care of folks affected by many kinds of cancer. T
he diagnosis and treatment causes incredible pain and heartache for the patients as well as all those who love them. My brother-in-law is one of the success stories, having survived a near death experience during his induction chemo for leukemia as well as a stem cell transplant. The survival rate has improved dramatically from my days as a hem-onc RN…but the goal is to find a cure…and we’re not there yet. Check back on Wednesday for a rare healthy dish from me…

Red Velvet White Chocolate Chunk Cookies….for Breast Cancer Awareness~

Adapted from Cooking Classy

  • 2 1/4 cups all-purpose flour
  • 2 1/2 tablespoons cocoa powder
  • 1 1/2 teaspoons cornstarch
  • 3/4 teaspoon baking soda
  • 1/2 teaspoons salt
  • 8 tablespoons butter (at room temperature)
  • 5 tablespoons shortening
  • 1 1/2 cups granulated sugar
  • 1 egg
  • 1 egg yolk
  • 1 1/2 tablespoons white vinegar
  • 1 1/2 teaspoons vanilla
  • 1 tablespoons red food coloring
  • 8 ounces white chocolate (chopped into chip sized pieces, divided)
  1. Preheat oven to 350º. Line cookie sheets with parchment paper and set aside.
  2. In a mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda and salt, and set aside. In another bowl, beat butter, shortening and sugar till very pale and fluffy. Add egg and egg yolk and mix until combined. Add vinegar, vanilla and food coloring and mix until well blended. Slowly add in dry ingredients and mix just until combined. Carefully mix in 3/4 cup white chocolate chunks.
  3. Scoop dough out by rounded tablespoonfuls and roll into balls and placeabout 2 inches apart on prepared cookie sheets. Gently press a few of the remaining chocolate chunks into the top of each cookie, then reshape dough into balls if necessary.
  4. Bake for 12-13 minutes. Allow to cool several minutes before removing to a wire rack to cool.

Yield: Makes about 2 1/2 dozen cookies.

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    1. Just made these cookies and they were awesome! Thanks so much! Great for the Holidays!

    2. Awesome! Just made these today they are great!!!!!

    3. Finally a recipe with no cake mix! Thanks, can’t wait to try these 🙂

    4. can dutch processed cocoa powder be used? if so, how much?


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