Go Back
+ servings
ruby chocolate chip cookie close up
Print Recipe
5 from 5 votes

Ruby Chocolate Chip Cookies

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.
Prep Time10 mins
Cook Time10 mins
Chill time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: chocolate chip, cookies, ruby chocolate, soft
Servings: 10
Calories: 299kcal
Author: Dea Kepic


  • 115 g butter at room temperature
  • 100 g brown sugar
  • 40 g sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 160 g flour
  • 1/2 tsp bicarbonate soda
  • 1/4 tsp salt
  • 180 g ruby chocolate chips or chopped chocolate bar


  • Beat the butter and both sugars together for about 2 minutes on medium speed.
  • Add the egg and vanilla extract, mix until well combined.
  • Add the flour, baking soda and salt. Mix for a few seconds and then add 150 g of ruby chocolate chips, leaving the 30 g for placing on top after.
  • Scoop 10 balls of cookie dough with an ice cream scooper or make the balls by hand. Place them in the fridge for one hour (or up to 2 days). Check notes for baking right away.
  • Line a baking tray with parchment paper and preheat the oven to 180°C (350 degrees F).
  • Place the cookie dough balls on the baking tray at least 10 cm (4 inches) apart as the cookies will spread.
  • Bake them for 9 minutes, take them out of the oven, place the remaning chocolate on top of the cookies and return to the oven for additional minute or two. Cookies should just slightly start to brown at the edges. They will maybe look not done yet but do not over-bake them!
  • Take out of the oven and leave to cool.


  • The recipe calls for chilling the dough which improves the overall flavor of the cookies and they spread less, so I would not recommend skipping it.
    BUT, you could bake them right away if you really want, just be aware that they will spread 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, 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, 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.
Tried this recipe?Mention @FreakyBlond or tag #prettysweetblog!