Ruby Chocolate Chip Cookies

Stack of chocolate chip cookies with pink (ruby) chocolate chips, with the top cookie broken in half, surrounded by more chips.

5 from 6 votes

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.

Prep Time15

Cook Time8

Refrigeration1

Total Time1 23

Course: Dessert

Cuisine: American

Keyword: cookies for a party, unique cookie recipes, ruby chocolate recipes

Servings:

Calories: 177kcal

Author: Valentina K. Wein

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

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition