Perfectly pink, ruby chocolate chip cookies are as sweet as they look! Just right for Valentine's Day or any other day of the year. With just a few minutes of mixing and baking time needed, and studded through with sweet-sour ruby chocolate, these thick and chewy cookies are effortlessly cute.
Ingredient Notes and Substitutions
- Brown sugar: we recommend dark brown sugar for the best taste and texture, but light brown sugar can be used in a pinch.
- Ruby chocolate: it can be found at many bulk food stores and ordered online from shops that sell couverture and other types of baking chocolate.
- Make it dairy-free: use a good vegan butter to make dairy-free cookies.
Step 1: beat the sugars and butter, then mix in the egg.
Step 2: mix in the dry ingredients and fold in the chocolate chips.
Step 3: scoop 10 equal balls of dough and place them on a parchment-lined baking sheet.
Step 4: bake for about 10 minutes, or until lightly golden, and cool before serving.
- Add extras: for extra pink cookies, add a tablespoon of freeze-dried raspberry or strawberry powder to the dough! You could also add replace 1 tablespoon flour with matcha for Neapolitan-style cookies.
- Leave some room: make sure to leave enough space between the cookies for spread - use two sheets unless you have massive baking sheets.
- Use room temperature ingredients: a cold egg will cause the butter and sugar mixture to split slightly. It will come back together when you add the flour, but to avoid this, make sure everything is at room temperature.
The dough can be frozen, and baked straight from the freezer. Scoop balls of dough and place them into a parchment lined tray. Freeze, and once the individual balls are frozen, place them into airtight containers. Bake at the same temperature for an extra 1-2 minutes from frozen (this is a great way to have individual cookies!).
How to Store
Storage: keep in a sealed container at room temperature for up to five days. The cookies will harden slightly after a couple days but still taste good.
Freezing: transfer fully cooled cookies to an airtight container and freeze for up to a month. Thaw on the counter before serving.
What is Ruby Chocolate?
Ruby chocolate is a naturally pink type of chocolate, made with a specific type of cacao beans that, by using a certain method, produce a reddish pink chocolate. It's quite new, only publicly available since 2017.
Apart from the colour, it has a distinctive sweet-sour taste, a bit like a raspberry. It's not much more expensive than other types of chocolate, and there's some debate about whether it is a different or new type of chocolate at all.
In any case, it does taste a bit different from other types, and looks pretty cute! We think these ruby chocolate cookies highlight the flavour and pretty colour nicely, especially for romantic holidays or pink-obsessed kids.
What flavor is ruby chocolate?
Not sweet like milk or white chocolate, ruby chocolate is sightly more tangy and a bit sour, reminiscent of raspberries.
Is ruby chocolate naturally pink?
It's not naturally pink in that the cocoa beans are pink, but apparently no colouring agents are used. They do add citric acid to the mix, and this reaction might cause a colour change, but Callebaut doesn't share why the chocolate is pink.
Does ruby chocolate go bad?
Like any chocolate, it will eventually go bad, but can be stored for several months in a cool, dark, and dry place.
If you make this Ruby Chocolate Chip Cookie recipe or any other cookie recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
Ruby Chocolate Chip Cookies
- 2 baking sheets
- Parchment paper
- Mixing bowl
- Hand mixer
- Cookie scoop
- Measuring cups and spoons or a digital kitchen scale
- Wire rack
- 1¼ cups white flour
- ½ teaspoon baking powder
- ¼ salt
- 6 tablespoon salted butter room temperature
- 6 tablespoon light packed brown sugar
- 6 tablespoon granulated sugar
- 1 teaspoon vanilla
- 1 large egg
- ½ cup ruby chocolate chips
- Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Add the butter, white sugar, brown sugar, and vanilla to a large mixing bowl. Use an electric hand mixer to beat on high speed for a couple of minutes, until light and fluffy.
- Add the egg and beat again until well incorporated.
- Add the flour, baking powder, and salt, and mix again on low speed until
combined. Stir in the chocolate chips by hand to evenly incorporate.
- Scoop 10 equal balls of dough, placing them onto the prepared baking sheets with about 6cm (2 inches) space between.
- Bake the cookies for 9-11 minutes, or until lightly golden. Cool on the
baking sheets for five minutes before cooling fully on a rack.
- The cookies will keep for a few days in an airtight container at room temperature, and can be frozen for up to a month.