There’s a new chocolate in town, and it’s naturally pink. These soft Ruby Chocolate Chip Cookies are a fresh update on the classic cookie we all love.
I’m all about vibrant natural color in my recipes, so when I came across ruby chocolate I couldn’t wait to get baking. That soft blush pink had me at hello, and I knew it would be perfect in my go-to soft chocolate chip cookie recipe. These ruby chocolate chip cookies have a gourmet edge and a pretty color that’s perfect for Valentine’s Day, Mother’s Day, Easter, showers, weddings… basically everything spring!
What’s ruby chocolate?
Ruby chocolate was introduced in 2017 by the Belgian-Swiss company Barry Callebaut after years of research. It’s considered the “fourth type of chocolate” alongside dark, milk, and white because it uses specific cacao beans and a gentler processing method that naturally reveals a pink color and fruity flavor.
Is it worth the hype?
In a word, yes! This is real chocolate, but totally different from any you’ve had before.
- It’s a natural pink color, there’s no added dye
- It comes from specific ruby cacao beans and a special processing method
- The flavor is pleasantly fruity!
- You can buy it in all the regular chocolate forms: blocks, bars, etc. and use it just like any other chocolate. Of course I used chips for these ruby chocolate chip cookies.
Does ruby chocolate taste like chocolate?
For me the flavor of ruby chocolate is like a combination of chocolate and fruity, tart, rhubarb! It has the same texture, mouthfeel, and melting properties, etc., as chocolate because it is chocolate, just a different variety. This makes ruby chocolate quite an exciting ingredient to play with.
Ruby chocolate chip cookie baking notes
My recipe is very much a regular soft batch chocolate chip cookie, but there are a few specific things to keep in mind when baking with ruby chocolate.
- GENTLE HEAT: Ruby chocolate is delicate, so I bake these cookies pale and keep the heat gentle to protect the pink. High heat can brown the chips, but they stay nice and bright in this soft recipe.
- WHITE SUGAR: I use white sugar in the dough so the chips show up bright and clear.
- EXTRA CHIPS: I always pop a few extra chips on top before baking ~ it makes all the difference. The trick is to place them naturally, and at different angles: otherwise your cookies can take on a weird “face” look with two eyes and a nose 😉
- DON’T OVER BAKE: They will still be pale when done. I take them out of the oven at the first hint of a golden edge.
Ruby chocolate buying guide
Ruby chocolate hasn’t made it into most everyday grocery stores yet. A few specialty shops carry it, but for most of us the most reliable way to buy it is online.
- Online baking suppliers ~ I found my ruby chocolate here.
- Amazon for small bags and brands like Callebaut, and Chocolove
- Specialty chocolate shops in larger cities
- Occasionally at Trader Joe’s or Whole Foods as seasonal bars, not chips
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Ruby Chocolate Chip Cookies
Equipment
- baking sheets
- parchment paper
Ingredients
- ½ cup butter
- ¾ cup white sugar
- 1 large egg + 1 egg yolk
- 2 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cornstarch
- 1½ cups all purpose flour
- 1 cup ruby chocolate chips, plus extra for tops
Instructions
- Preheat oven to 340°F. Line baking sheets with parchment paper.
- Melt butter until mostly but not completely liquid (30–40 seconds in the microwave).
- Beat the butter and sugar until light and creamy. Scrape down the sides of the bowl as necessary. Beat in the egg and yolk as well as the vanilla.
- Blend in the baking soda, salt, and cornstarch.
- Fold in flour with the mixer on low; I do this in several batches. Then fold in ruby chips just until combined.
- Scoop the dough with a 1 7/8" cookie scoop, and roll into balls. Place 2" apart on your lined cookie sheet. If you like you can press 3-4 ruby chips on top for visibility.
- Bake 10–11 minutes ~ the cookies should be puffy and pale, just set at edges. Try not to over bake them.
- Rap the pan once on a hard surface to deflate the centers. Let them cool a few minutes on the pan before moving to a rack.
- Store the cookies lightly covered or under a cake dome at room temperature. They can be frozen for up to 3 months.
Nutrition
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