Do you ever get home after working a long eight hour shift, sit down on your couch, and eat four cookies? Well you guys, I did that this week. Three times.
And it’s not because I was sad, mad, tired, or stressed. No. It was because of these Ruby Chocolate Chip Cookies. They are chewy. They are sweet. They are slightly salty (yes!). They are everything a chocolate chip cookie should be… and there’s even a twist.
Now, you might have read the name of this weeks recipe and thought, “Ruby Chocolate? What is that? White chocolate with pink dye??” The answer is NO. Ruby Chocolate is aaaaall natural. It is made from Ruby (pink) Cocoa Beans, and when processed, you get beautiful pink chocolate without using any artificial coloring or flavoring. The most interesting thing about Ruby Chocolate is of course, the flavor.
It doesn’t taste like milk, dark, or white chocolate. It is creamy, milky, tangy, and has a very pronounced ‘berry’ flavor. It has such an interesting flavor profile so the first time I tried it I was shocked! I knew I had to try a few desserts with it. Since it’s slightly tangy, I knew it would pair perfectly with a sugary dessert (cough cough cookies). I decided I would make a classic dessert, Chocolate Chip Cookies, but as always, with a twist! And then the Ruby Chocolate Chip Cookies were born.
Now, finding Ruby Chocolate can be kind of hard… but don’t let that discourage you! I will link below on where to get it. If you live near a Trader Joe’s I highly suggest calling them and seeing if they have Ruby Chocolate Morsels in stock because they are the only grocery store that I know of that carries them (I LOVE TRADER JOE’S!). From my limited understanding, Ruby Chocolate is hard to get because it is patented and a bunch of other things. However, like I said, there are some places online that you can get it.
This recipe is basically your classic “Chocolate Chip Cookie” recipe that uses Ruby Chocolate Chips instead! It is simple, easy, and quick to make and your left with two dozen delicious and unique cookies! Trust me you guys, Jake and I have been munching HARD on these cookies for over a week now. If you don’t “need” two dozen cookies you can always freeze half of them for later baking! I like to portion them out on a sheet tray, freeze them, and then transfer them to an airtight container or ziplock baggie. They will keep for up to six months in the freezer, making anytime cookie time!
If you try this recipe or any other one from A Common Kitchen, please share your feedback and photos with me. I would love to hear from you! Happy baking everyone! Xx
Ruby Chocolate Chip Cookies
2 ¼ Cups All Purpose Flour
1 Teaspoon Baking Soda
1 ½ Teaspoons Kosher Salt
16 Tablespoons Butter, softened to room temperature
1 Cup White Granulated Sugar
½ Cup Brown Sugar, tightly packed
½ Vanilla Bean, split in half and seeds scraped out (or 1 teaspoon vanilla extract)
2 Tablespoons Milk
8 Ounces Ruby Chocolate Morsels (*See note for links on where to buy!)
In a medium sized bowl, whisk together the flour, salt, and baking soda until evenly combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, both sugars, and the vanilla bean seeds (or extract if using) on medium-high speed until slightly fluffy, about 2 minutes. Add the egg and mix for another 30-45 seconds or until fully combined. Add in the milk and mix until fully combined. Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula. Mix for another 30 seconds until combined.
Dump in the dry ingredients and mix just until combined— about 45 seconds. Add in the Ruby Chocolate Morsels and mix until until they are evenly distributed.
Cover the bowl with plastic wrap and refrigerate for 1 hour or preferably overnight (trust me, it makes a huge difference to rest the dough overnight!)
Once the dough has chilled for at least one hour, preheat the oven to 375℉ and line as many baking sheets as you have with parchment paper.
Portion out about 1 ½ tablespoons of dough on to the baking sheets, spacing them out about 2 inches apart (these cookies will spread quite a bit!).
Bake the cookies for 10-11 minutes or until just slightly golden brown around the edges. Let the cookies cool on the cookie sheet for about five minutes before transferring to a cooling rack.
* Here are some links on where to buy Ruby Chocolate:
Amazon - Two (5 ounce) Bags from Trader Joe’s
Chelsea Market Basket Wafers— you would want to roughly chop these ones
Fortnum and Mason— you would want to roughly chop up the bars
Or go to the inventors of the Ruby Chocolate, Callebaut— I believe you can order directly from them or use the “store locator” near the bottom fo the page to see if somewhere near you has them in stock!