It’s the time of year when we start to get excited about all things pumpkin spice and everything nice, so I thought it would be a great idea to share my recipe for ruby chocolate chip cookies!
These sweet little bites are perfect for cold winter nights and they’re really easy to make too.
What is Ruby Chocolate? The History of Ruby Chocolate
Chocolate has been around for centuries.
It was originally discovered in Latin America when Aztec people drank chocolate warm and bitter as a beverage. The Mayans and the Aztecs used it to decorate pottery, their clothes, even ritual sacrifices.
Ruby chocolate, however, is a much more recent discovery. It is a type of swiss-made pink chocolate that was only developed in the last decade, and it is made from expensive ingredients grown at high altitudes.
Ruby chocolate was developed by the scientists at the Swiss-based chocolate company Barry Callebaut in September 2017.
They used a new kind of bean with pink and purple colors which were discovered in Ecuador several years ago. The beans are also called “ruby cocoa beans” or “pink cocoa” because they have more intense flavors than regular cocoa beans.
The rare pink color comes from anthocyanins, antioxidants that give the cocoa its distinctive red-pink hue. Barry Callebaut extracts these anthocyanins from the bean to get a natural ruby coloring to create Ruby chocolate. The processed powder is then mixed with pure chocolate liquor and sugar before forming into bars or other products.
Nowadays, it’s known as the 4th kind of chocolate. It has a unique taste that isn’t too sweet and it’s not bitter like traditional chocolate (but you still might find it slightly bitter because I’m personally not a fan). The experience of eating Ruby chocolate is quite different in comparison to eating regular or dark chocolate. You can taste the fruity, berry flavors in the pink cocoa bean.
Ingredients: Makes 36 cookies
- 3 cups flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar plus 1 tablespoon for rolling the dough balls in.
- 2 eggs, beaten lightly with a fork in a small bowl.
- 1 ½ cups Ruby Chocolate Chips
Steps to Make the Chocolate
List the steps to make ruby chocolate chips cookies
- Preheat the oven to 375°F
- Combine all of the dry ingredients in a bowl
- Add the butter and mix with an electric mixer on low speed until combined
- Gradually add the sugar, increase the speed of the mixer, and beat together for 3 minutes or until light in color
- Add eggs, one at a time, scraping down the sides of the bowl after each addition
- Add ruby chocolate chips and mix by hand to combine
- Scrape down the sides of the bowl before transferring the mixture to a piping bag fitted with a large round piping nozzle (this will make it easier to shape balls without shattering them)
- Roll dough between your hands into balls about 1″ in diameter and place them on a tray lined with parchment paper
- Roll each ball in the remaining sugar until completely coated and place them on a tray
- Bake the cookies for 8 to 10 minutes, rotating halfway through
- Let cool and enjoy!
Tips and Tricks for Making Ruby Chocolate Chip Cookies
- You will need about half of the dough rolled into balls to use as the top layer, but this is an extra step you can omit if you’d like.
- If you’re using a piping bag with small tips, don’t over-fill them or they may burst when pushed out. Just leave enough space at the top so there isn’t too much pressure pushing against the tip when it goes through your mixture.
- If the dough is too sticky, you can add a little more flour to help it firm up.
- You can use any kind of chocolate you’d like for this recipe, just make sure you chop it up into small chunks or chips before adding it in. The smaller the pieces, the better!
- It’s best to store these cookies in an airtight container and refrigerate them if not consumed immediately. They will keep fresh for up to 1 week when stored properly in the fridge.