As you know I love baking, but if I can bake and do good at the same time then count me in! I am excited that I was able to participate in the Great Food Bloggers Cookie Swap started by Lindsey of Love & Olive Oil and Julie of The Little Kitchen that raises money for Cookies for Kid's Cancer but also allows bakers to send cookies to three bloggers around the country. It was hard picking what cookie to bake and send but after much deliberation I settled on festive Snow-Capped Red Velvet Cookies from the recent issue of Donna Hay, my favorite Australian cooking magazine. These cookies are divine because from the outside you are deceived just how much chocolate goodness is hiding on the inside. These cookies are so light and chewy and practically melt in your mouth.
Now let me talk about the cocoa infused into these cookies, Askinosie is an independent chocolate company that meticulously sources and crafts delicious chocolate. They were kind enough to send me their Cocoa Powder and their 70% San Jose Del Tambo, Ecuador Dark Chocolate Bar to include in this recipe. I admire this company because they build lasting relationships out of respect with their farmers to ensure that they are growing the best cocoa bean. Continue for more...
*For the red food coloring, I used Wilton Christmas Red gel food coloring instead of the liquid version. This gives the cookies that true shade of 'red velvet'.
Thank you to Askinosie for providing me with their Cocoa Powder to include in this recipe!