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    Home » Desserts » Cookies, Bars & Brownies » Ruby Chocolate Chip Cookies

    Ruby Chocolate Chip Cookies

    Feb 23, 2020 · by Valentina · 26 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Ruby Chocolate is pretty, fun, and tasty. It's a type of chocolate that makes this chocolate chip cookie recipe extremely unique. A Ruby chocolate recipe will definitely draw a crowd and everyone will want to know all about it. And, it's the perfect Valentine's Day cookie!

    tall stack of ruby chocolate chip cookies

    I consistently follow a handful of of other food blogs that I really like.

    On one of my favorites, 2pots2cook, I recently saw a Ruby chocolate recipe for Ruby Chocolate Truffles. Unfamiliar with this chocolate, I was intrigued and immediately did a bit or research, found it online and ordered it.

    (I also think these pink chocolate chips would be fun to serve these on Valentine's Day.)

    pile of ruby chocolate chips
    What is Ruby Chocolate?

    Ruby chocolate comes from ruby-colored cacao beans. These beans aren’t new, but the introduction of this chocolate to the world was recent.

    Sourced from from Brazil, Ecuador, and the Ivory Coast, Ruby chocolate was in development for just over ten years, before it was introduced by Callebaut in 2017 to Japan. In 2018 it was introduced to Europe, and in 2019 to the United States. (Callebaut is a Belgian–Swiss cocoa company.)

    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. They contain no added flavors or colors.”

    It's being called the "4th type of chocolate," after dark, milk, and white.

    Ruby chocolate has been made into bars, chips and you can even get Ruby Kit Kat bars. (Callebaut has partnered with a few brands, including KitKat.)

    How is Ruby Chocolate made?

    The actual production of it is still kept a trade secret, but it’s speculated that it’s made with un-fermented cacao beans which are a naturally pinkish color.

    There are skeptics who think ruby chocolate is fake, that it might be flavored and colored cacao butter, and that the beans are treated in some way after they’re harvested.

    Here’s what I say . . . a Ruby chocolate recipe is fun, interesting and quite tasty. I love it in these chocolate chip cookies.

    What does Ruby Chocolate taste like?

    While I find the taste very reminiscent of white chocolate, there are definite 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.

    one ball of ruby chocolate chip cookie dough

    The Ingredients

    (I often suggest brands I love and use — these are only suggestions and this is not a sponsored post.)

    • Ruby chocolate chips - I used the Ruby chocolate chips in this recipe, you can also use a Ruby chocolate bar and cut it into small chunks.
    • unsalted butter - I always bake (and cook) with unsalted butter so I can control exactly how much salt is in the recipe.
    • brown sugar
    • pure vanilla extract - I like Nielsen-Massey.
    • salt- I bake (and cook) with Kosher salt. I prefer it over other salts for a few reasons: its larger flake size, it's less refined and usually doesn't contain additives, and it does a great job enhancing the flavor of foods without making them taste salty. If you use table salt, use half the amount.
    • egg
    • all-purpose flour
    • baking powder - If you don’t bake regularly, it’s a good idea to check to be sure your baking powder is still good. To do so, pour a couple of tablespoons of boiling water over about ¼ teaspoon of the baking powder. If it starts to fizz, it’s still good.

    (See recipe card below for quantities.)

    Recipe Tips

    • The longer you refrigerate the dough, the better. They are a flat-ish cookie, but the warmer the dough, the flatter they’ll be.
    • I reserve ½ cup of the chips to press into the the tops of the cookies because it’s pretty, but this is an extra step you can skip if you’d like.
    • FYI, you can use this chocolate in any chocolate chip cookie recipe. Just make the swap.
    several ruby chocolate chip cookies on sheet pan

    Substitutions

    • For a gluten-free version, substitute with the same amount of Cup4Cup Gluten-Free Multi Purpose Flour.

    More Fun & Pretty Cookie Recipes

    • Raspberry Chocolate Chip Cookies
    • Strawberry and Blueberry Cookies
    • Pumpkin Almond Flour Cookies
    • Everything Bagel Cookie
    pile of ruby chocolate chip cookies with one broken one on tip

    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.)

    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.) You can also find it on Amazon.

    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. Cover the with plastic wrap, being sure it’s well sealed, and refrigerate for at least 6 hours.

    - 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.

    Raw balls of Ruby Chocolate Chip Cookies on parchment paper

    - Bake the cookies just until the edges look slightly golden, about 8 minutes.Let the cookies cool on the sheet pan for at least 15 minutes.

    (More detailed instructions are in the recipe card below.)

    I hope you enjoy these cookies as much as I do.

    several ruby chocolate chip cookies on sheet pan

    Ruby Chocolate Chip Cookies

    Valentina K. Wein
    Ruby Chocolate is pretty and fun, and it makes this chocolate chip cookie recipe extremely unique. It'll draw a crowd and everyone will want to know all about them.
    5 from 7 votes
    Print
    Prep Time 15 mins
    Cook Time 8 mins
    Refrigeration 6 hrs
    Total Time 6 hrs 23 mins
    Course Dessert
    Cuisine American
    Servings 30
    Calories 167 kcal

    Equipment

    • cookie scoop
    • parchment paper
    • sheet pan

    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
     

    • Line a sheet pan with parchment paper. Set aside.
    • 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.
    • 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 6 hours.
    • 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 minutes.
    • 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

    Calorie count is only an estimate.
    Keywords cookies for a party, unique cookie recipes, ruby chocolate recipes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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    Reader Interactions

    Comments

    1. Kathy @ Beyond the Chicken Coop

      February 23, 2020 at 6:28 pm

      This is the first time I have heard of ruby chocolate. Now I am intrigued. These cookies look really delicious!

      Reply
      • valentina

        February 25, 2020 at 4:20 pm

        Thanks so much, Kathy. I was intrigued, too. I had to try it. 🙂 ~Valentina

        Reply
    2. angiesrecipes

      February 23, 2020 at 7:35 pm

      I will have to get some ruby chocolate to try! These cookies look phenomenal!

      Reply
      • valentina

        February 25, 2020 at 4:19 pm

        Thank you, Angie. Hope you enjoy! 🙂 ~Valentina

        Reply
    3. 2pots2cook

      February 24, 2020 at 2:28 am

      Brilliant idea dear Valentina ! Thank you for mentioning me 🙂

      Reply
      • valentina

        February 25, 2020 at 4:19 pm

        Of course! Thank you for the inspiration. I love working with new ingredients! 🙂 ~Valentina

        Reply
    4. Dawn - Girl Heart Food

      February 24, 2020 at 7:46 am

      How neat! I've never heard of ruby chocolate before, but would certainly love to try! Love the pretty pink hue! And these cookie look like the most perfect way to kick of a Monday with a cold glass of milk 🙂 Happy Monday, my friend!

      Reply
      • valentina

        February 25, 2020 at 4:18 pm

        I'd start any Monday -- or any day -- with a cookie. 😉 Thanks so much, Dawn. ~Valentina

        Reply
    5. Marissa

      February 24, 2020 at 1:57 pm

      Ruby chocolate is new to me, Valentina! Now I'll be on the hunt for it. These cookies look oh so good!

      Reply
      • valentina

        February 25, 2020 at 4:16 pm

        Thanks, Marissa. Hopefully you come across it and think it's as cool as I do. 🙂 ~Valentina

        Reply
    6. Christina Conte

      February 24, 2020 at 8:00 pm

      I LOVE the Callebaut brand, and am so interested in ruby chocolate now! Thanks, Valentina, I'll be on the lookout for it!

      Reply
      • valentina

        February 25, 2020 at 4:10 pm

        Yay! Enjoy and thank you, Christina. 🙂 ~Valentina

        Reply
    7. sippitysup

      February 25, 2020 at 11:21 am

      Right down your alley! GREG

      Reply
      • valentina

        February 25, 2020 at 4:09 pm

        🙂

        Reply
    8. David @ Spiced

      February 26, 2020 at 4:45 am

      I read about ruby chocolate a couple of months ago, and I was totally intrigued! Then I promptly forgot about it...until you posted this awesome recipe. I do love a good cookie, and the ruby chocolate angle is really fun! Thanks for sharing this one, Valentina!

      Reply
      • valentina

        February 26, 2020 at 7:45 am

        Thanks, David. Always fun to make a new type of cookie. 🙂 ~Valentina

        Reply
    9. John / Kitchen Riffs

      February 26, 2020 at 7:36 am

      I've not tasted this. Sounds like fun! Certainly it has a fun name. These cookies look inspired. Two, please. 🙂

      Reply
      • valentina

        February 26, 2020 at 7:44 am

        Only two? 😉 It is fun. Thanks, John. ~Valentina

        Reply
    10. Kim Lange

      February 27, 2020 at 5:11 pm

      These would be awesome for Valentine's Day or Easter! YUM!!!

      Reply
      • valentina

        February 27, 2020 at 8:38 pm

        Thanks, Kim. Funny, I was actually hoping to post them in time for Valentine's Day, but it didn't happen. Never enough hours in the day. 🙂 ~Valentina

        Reply
    11. David Scott Allen

      February 28, 2020 at 6:25 pm

      The color alone makes me want to try these! I did have a ruby KitKat the other day, and it was pretty fantastic. It did have additional fruit flavor to complement the chocolate, though. I will probably have to order mine online, as I’m sure no one here in Tucson is carrying it!

      Reply
      • valentina

        February 29, 2020 at 7:07 pm

        What a coincidence that you just had the KitKat. Love it. I ordered mine online, too. 🙂 ~Valentina

        Reply
    12. mimi rippee

      March 02, 2020 at 7:47 am

      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?

      Reply
      • valentina

        March 02, 2020 at 7:57 am

        Oh yes! I love that, Mimi. 🙂 ~Valentina

        Reply
    13. Michelle

      November 05, 2020 at 1:32 pm

      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.

      Reply
      • valentina

        November 05, 2020 at 8:14 pm

        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

        Reply

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