Turns out, Chocolate chip cookies are pretty in pink. Have you ever heard of Ruby Chocolate? It's a rosy pink color with a subtle fruity tart flavor, and it's so much fun! Delicious any time, Ruby Chocolate Chip Cookies are an absolutely perfect Valentine's Day cookie.
I first discovered Ruby chocolate on 2pots2cook when I spotted the recipe for Ruby Chocolate Truffles. I was so intrigued that I immediately ordered it and began experimenting.
This recipe is pretty much a typical chocolate chip cookie recipe, but with a unique and pretty twist -- pink Ruby chocolate chips.
What is Ruby Chocolate?
Referred to as the "4th type of chocolate," after dark, milk, and white, Ruby chocolate comes from ruby-colored cacao beans.
Sourced from from Brazil, Ecuador, and the Ivory Coast, Ruby chocolate was in development for over ten years, before it was introduced by the Belgian-Swiss Cocoa company, Callebaut, in 2017 to Japan. In 2018 it was introduced to Europe, and in 2019 to the United States.
Callebaut says “one of our cacao experts discovered that components of certain cacao beans could produce a cacao taste experience with an exceptional flavor and color. Since then, we’ve been unraveling the secret behind this, leading to the discovery of the ruby cocoa bean and creation of a totally new flavor experience. It contains no added flavors or colors.”
What does Ruby Chocolate taste like?
While I find the taste very reminiscent of white chocolate, there are also notes of fruity and tangy flavors. I would describe the fruity taste as raspberry-like and the tangy taste as subtly lemony. The texture is very smooth, and it melts nicely.
Ingredients
- Ruby Chocolate - I use Ruby chocolate chips, though Ruby chocolate is also available in bars, which you can easily cut into small chunks.
- The other ingredients in this recipe are they usual suspects: unsalted butter, sugar, vanilla extract, salt, eggs, flour and baking powder.
How to Make Them
- Combine the butter, sugar, vanilla and salt. Stir until It’s smooth. Then mix in the egg and again stir until smooth.
- Fold in the flour and baking powder, and stir only until you no longer see dry spots. Then fold in 1 cup of the Ruby chocolate chips.
- Use a 1¼-inch cookie scoop (about 1 tablespoon), to scoop balls of dough onto a parchment-lined baking sheet. They can be close together at this point. Gently press a few of the remaining ½ cup of Ruby chocolate chips on the surface of each one.
Recipe Tip. If you need to save time, you can make them by adding all of the chips into the dough, rather than saving some for the top. (If you do have the time though, I think it's worth adding a few on top because they're so pretty.)
- Cover the with plastic wrap and refrigerate for at least 1 hour.
Recipe Tip. The longer you refrigerate the dough, the better. They are a flat-ish cookie, and the warmer the dough, the flatter they’ll be.
- When you’re ready to bake, preheat the oven to 350°F and line another sheet pan with parchment paper.
- Place about 12 balls of dough this pan, with at least a couple of inches between them.
- Bake the cookies just until the edges look slightly golden, about 8 to 10 minutes.Let the cookies cool on the sheet pan for at least 15 minutes.
(More detailed instructions are in the recipe card below.)
Where to buy Ruby Chocolate
I haven’t seen it in regular markets, but it’s very likely you can find it at specialty baking supply stores. If you’re in Los Angeles, it’s available at Surfas, where you can also order online, and it's on Amazon.
Variations
- Gluten-free version. Substitute the regular all-purpose flour with the same amount of Cup4Cup Gluten-Free Multi Purpose Flour.
- You can use this recipe as a base for all sorts of chocolate chip cookies -- dark, milk, white, with or without nuts, etc.
Making Them Ahead and Storing Them
- The dough can be made a few days in advance and refrigerated, wrapped tightly in plastic, or in an airtight container.
- Room temperature. In a tightly sealed container, the cookies can be kept at room temperature for 3 days.
- Freezer. Sealed tightly, you can store the cookies for about a month in the freezer. Of course they’ll last longer than that frozen, but will taste the best for up to a month.)
Other Valentine's Day Treats
More Fun and Unique Cookie Recipes
- Strawberry and Blueberry Cookies
- Pumpkin Almond Flour Cookies
- Chocolate Chip Beet Cookies
- Everything Bagel Cookie
I hope you love these cookies as much as my family and I do!
Ruby Chocolate Chip Cookies
Equipment
Ingredients
- 1¼ cup unsalted butter, softened to room temperature
- 1 cup brown sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon salt
- 1 large egg, lightly blended
- 2¼ cup all-purpose flour
- 1¼ teaspoon baking powder
- 1½ cup Ruby chocolate chips, divided
Instructions
- Prep pan. Line a sheet pan with parchment paper. Set aside.
- Make batter. In a large mixing bowl, combine the butter, sugar, vanilla and salt. Stir until It’s smooth. Then mix in the egg and again stir until smooth. Fold in the flour and baking powder, and stir only until you no longer see dry spots. Then fold in 1 cup of the Ruby chocolate chips.
- Shape and refrigerate. Use a 1 ¼-inch cookie scoop (about 1 tablespoon), to scoop balls of dough onto the parchment-lined baking sheet. They can be close together at this point. Gently press a few of the remaining ½ cup of Ruby chocolate chips on the surface of each one. Cover the with plastic wrap, being sure it’s well sealed, and refrigerate for at least 1 hour.
- Bake. When you’re ready to bake, preheat the oven to 350°F and line another sheet pan with parchment paper. Take the shaped cookie dough out of the refrigerator and add about 12 to the new one, with at least a couple of inches between them. Once the oven has preheated to 350°F, bake the cookies just until the edges look slightly golden, about 8 to 10 minutes.
- Cool. Let the cookies cool on the sheet pan for at least 15 minutes. If you’re not serving them right away, completely cool them before you wrap them or add them to a container, so they don’t stick together. They can be stored at room temperature for a few days and frozen for up to a month.
NOTES
NUTRITION
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Frank | Memorie di Angelina
Hmm... I've never heard of ruby chocolate. Now I'm intrigued!
Valentina
It's fun. Hope you encounter it one day. 🙂 ~Valentina
Liz Berg
I need to hunt down some ruby chocolate and bake up a batch!!! <3
Valentina
Enjoy, Liz! 🙂 ~Valentina
Cathy
I always learn something new from your recipes. I can't wait to order the Callebaut Ruby Callets so I can make this. Perfect for Valentine's day!
Valentina
Thank you, Cathy. I hope you found some. 🙂 ~Valentina
sherry
these look delightful. Yes i've heard of ruby chocolate; it was very trendy several years ago. And i love the floral taste of it. and so pretty in pink. Hope you are doing well.
cheers
sherry https://sherryspickings.blogspot.com/
Valentina
Thanks so much, Sherry. Yes, pretty and floral. 🙂 ~Valentina
Rachel U
I followed this recipe but 8 minutes was not enough time, my 1st batch was a bit raw in the middle even though the sides were golden. Next batch cooked for 11 minutes and they were perfect and delicious.
Valentina
I'm happy it worked out with the 11 minutes. Temperatures and times can sometimes vary depending of the particular oven, pans, thickness of the cookies, etc. Thanks for trying them. 🙂 ~Valentina
Rachel Uffer
Thank you. I have one other question.... why use baking powder instead of baking soda?. Most cookie recipes I have used over the years using baking soda. No complaints just curious about the science of powder versus soda.
Valentina
Hi Rachel! I wish I could give a scientifically correct answer here, but the answer is that this recipe just seems to work well with the powder. Generally speaking, the powder helps create a light, fluffy texture in baked goods, while the soda is more about reacting with acidic ingredients to help rise and spread. So the use of the just the powder in this recipe is indeed a bit counterintuitive -- but it works. That probably wasn't a very satisfying answer, but that's it. 😉 😀 ~Valentina
Michelle
I just made the recipe, why do we have to put the dough in the fridge for 6 hours. I only did one hour and tried one batch, so then I put the rest in the fridge.
valentina
Hi Michelle. Thanks for writing in. Chilling cookie dough before baking solidifies the fat in the cookies. When they bake, the fat will take longer to melt. The longer the dough refrigerates, the less spreading there will be. That said, less than 6 hours is okay, but I typically think the longer the better -- to be sure they're solid all the way through. Hope this helps and hope you enjoy them! 🙂 ~Valentina
mimi rippee
very pretty. i just don't bake cookies, but how fun would these be for a girly get together/ like a shower or girl birthday?
valentina
Oh yes! I love that, Mimi. 🙂 ~Valentina