Ruby Chocolate Chip Cookies

These soft Ruby Chocolate Chip Cookies are a fun twist on a classic chocolate chip cookie recipe. They are thin, soft and a bit chewy in the middle but crispy around at the edges with tart ruby chocolate flavor throughout. And pretty in pink.

What is ruby chocolate?

As I have written in my Ruby Blondies recipe post, which btw is the most popular post on my blog, ruby chocolate is actually a new, 4th type of chocolate joining our beloved dark, milk, and white chocolate.
Its color is completely natural, no colorants, additives or fruits are added to achieve the pink chocolate.
The natural taste and color of ruby chocolate are achieved by making it with unfermented cocoa beans (or so we believe as the process is a company secret), contrary to the classic chocolate that we know which is made with fermented cocoa beans.

It blew me off when I first tried it, I loved it and the taste was so unexpected. Need I say I love the colour? A pink chocolate, how fun is that?!

What does ruby chocolate taste like?

Sweet, sour, fruity. There are notes that remind of berries and there is a very good balance between sour and sweet. Something like yogurt with berries. But really nothing like the other chocolates we know.

Working with ruby chocolate in recipes

So the pink chocolate looks great, tastes great. But there is one thing that makes it a bit hard to work with, or rather it has to be approached differently.

Ruby chocolate contains citric acid and it’s pretty acidic, which in contact with more basic ingredients like cream and milk results in a reaction that turns it grayish and changes the taste somewhat.
It’s been recommended to use ruby chocolate with the least amount of processing, mostly for bonbons, mixing it with fat-based ingredients like butter (buttercream), chocolate decorations, and chocolate shells.
So basically, it’s best to temper it and use it in its most natural form.

Chefs around the world are using freeze-dried (liofilizied) red berry or beet powder to keep ruby chocolate desserts pink.

You can check where to find Callebaut ruby chocolate and read more about it here.

You don’t have to use Callebaut, I’ve seen other brands making it now and you can buy whichever you find!

Tip for ruby chocolate chip cookies: ruby chocolate is unstable while baking, the color of the ruby chocolate chips in and on the cookies will lose its vibrancy after some time. Even after baking, the color will be somewhat less vibrant.
I recommend eating them in 2 days. This is “the fresher the better” kind of chocolate chip cookie!

I have a few more recipes with ruby chocolate, where I utilize it in different ways than tempering.

Check out more recipes with ruby chocolate:

• Home-made Ice Cream Cookie Sandwiches with Chocolate and Macadamia Nut Brittle – for which these cookies are a base
• New Year Champagne Cake with Pomegranate and Ruby Chocolate -a very unique cake recipe
• Ruby chocolate blondies – the most popular recipe on my blog.

Can I freeze ruby chocolate cookies?
Yes. You can freeze them either unbaked or baked.

Unbaked: After you make the dough, shape it into cookie balls and freeze them on a tray. When they are frozen, you can put all the cookie balls together in a zip-lock bag and save them in the freezer for up to 3 months.
Bake the frozen cookies for about 2 minutes longer as the dough is frozen.

Baked: Leave the baked cookies to cool completely on the baking tray and then freeze them for up to 3 months in a ziplock bag or an air-tight container.

Tips for making ruby chocolate chip cookies

• The recipe calls for chilling the dough which just improves the overall flavor of the cookies, so I would not recommend skipping it.
  BUT, you could bake them right away if you really really want, just be aware that they will spread a lot more.
• I used ruby chocolate chips which hold their shape after baking. You can use a chopped ruby chocolate bar to get pools of melted ruby chocolate.
• I love the combination of white and ruby chocolate maybe even more than using just ruby, so I encourage you to try it with both types of chocolate together. Just replace a third of the ruby chocolate chips with white chocolate chips (or a chopped bar).
• These are thin, chewy, soft cookies with crispy edges, and best eaten fresh. To get the most of them, freeze any cookie dough balls that you would not eat immediately and bake one or two whenever you want.
• Or, freeze baked and cooled cookies. Warm the cookies up and enjoy a fresh cookie!
• For an even more unique cookie, mix 3 tablespoons of freeze-dried strawberry or raspberry powder into the cookie dough. This will pair great and you will have a very fruity cookie.

How to make a perfectly chewy cookie

Don’t over-bake the cookies!
I can’t stress this enough. Over-baked cookies will turn out a completely different texture than intended.
You will get thin and crispy cookies instead of chewy in the middle and crispy on the outside. If your intention is to get thin crispy cookies, then, by all means, bake the cookies 1-3 minutes longer than intended.

For the best results, bake one test cookie and time it to see how long your oven needs to get that perfect texture you are looking for.
Every oven is different and every minute counts here :).

These ruby chocolate chip cookies are soft and chewy in the middle and crispy on the outside. So easy to make, and so quick too!

Hope you will love them as much as I do <3.

If you are looking for no-chill time cookies that you can bake right away check out my Ben’s cookies copycat white chocolate and macadamia cookies. You can easily use ruby chocolate instead of white!

Because it’s obvious you are a cookie lover, check out my other amazing cookies here:

• Thin almond biscotti
• Cinnamon cookies with a lemon glaze
• Black cocoa shortbread cookies
• Lemon lavender shortbread cookies
• Chocolate and walnut cookies