An easy Ruby Chocolate Chip Cookie recipe made with ruby chocolate chips and a classic soft cookie dough. Perfect for Valentine cookies, spring baking, and everyday treats.
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.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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