Ruby Chocolate Chip Cookies

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!

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