Perfectly pink, ruby chocolate chip cookies are as sweet as they look! Just right for Valentine’s Day or any other day of the year.
Pink chocolate! These ruby chocolate chip cookies are the perfect low-effort Valentine’s Day treat, with just a few minutes of mixing and baking time needed. Studded through with sweet-sour ruby chocolate, they’re effortlessly cute.
A mix of white and brown sugar make for a classic chocolate chip cookie flavour, and this is a thick and chewy cookie. More on the cake-like side of things, with a delicate crumb, they’re a nice afternoon treat.
If you need some more chocolate inspiration for Sunday, check out our collection of chocolate recipes for Valentine’s Day!
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Ingredients
Method
Preheat the oven to 350°F (180°C) and line two cookie sheets with parchment paper.
Add the butter, white sugar, brown sugar, and vanilla to a large mixing bowl. Use an electric hand mixer to beat on high speed for a couple of minutes, until light and fluffy.
Add the egg and beat again until well incorporated.
Add the flour, baking powder, and salt, and mix again on low speed until combined. Stir in the chocolate chips by hand to evenly incorporate.
Scoop 10 equal balls of dough, placing them onto the prepared baking sheets with about 6cm (2 in.) space between.
Bake the cookies for 9-11 minutes, or until lightly golden. Cool on the baking sheets for five minutes before cooling fully on a rack.
The cookies will keep for a few days in an airtight container at room temperature, and can be frozen for up to a month.
Tips and Notes
For extra pink cookies, add a tablespoon of freeze-dried raspberry or strawberry powder to the dough! You could also add some matcha for Neapolitan-style cookies.
Make sure to leave enough space between the cookies for spread – use two sheets unless you have massive baking sheets.
The dough can be frozen, and baked straight from the freezer. Scoop balls of dough and place them into a parchment lined tray. Freeze, and once the individual balls are frozen, place them into airtight containers. Bake at the same temperature for an extra 1-2 minutes from frozen (this is a great way to have individual cookies!).
What is Ruby Chocolate?
Ruby chocolate is a naturally pink type of chocolate, made with a specific type of cacao beans that, by using a certain method, produce a reddish pink chocolate. It’s quite new, only publicly available since 2017.
Apart from the colour, it has a distinctive sweet-sour taste, a bit like a raspberry. It’s not much more expensive than other types of chocolate, and there’s some debate about whether it is a different or new type of chocolate at all.
In any case, it does taste a bit different from other types, and looks pretty cute! We think these ruby chocolate cookies highlight the flavour and pretty colour nicely, especially for romantic holidays or pink-obsessed kids.
Substitutions
Of course you can use any kind of chocolate as the chips in this recipe, but you will miss out on the unique flavour of ruby chocolate.
Use vegan butter for dairy-free cookies.
More Cookie Recipes
- Flower Cookies
- Chocolate Marshmallow Cookies
- Small Batch Chocolate Chip Cookies
- Chocolate Chunk Sourdough Cookies
- Sugar Cookies with Sprinkles
If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.
Recipe
Ruby Chocolate Chip Cookies
Description
Equipment
- 2 baking sheets
- Parchment paper
- Mixing bowl
- Hand mixer
- Cookie scoop
- Measuring cups and spoons or a digital kitchen scale
- Wire rack
Ingredients
- 1¼ cups white flour
- ½ teaspoon baking powder
- ¼ salt
- 6 tablespoon salted butter, room temperature
- 6 tablespoon light packed brown sugar
- 6 tablespoon granulated sugar
- 1 teaspoon vanilla
- 1 large egg
- ½ cup ruby chocolate chips
Instructions
- Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Add the butter, white sugar, brown sugar, and vanilla to a large mixing bowl. Use an electric hand mixer to beat on high speed for a couple of minutes, until light and fluffy.
- Add the egg and beat again until well incorporated.
- Add the flour, baking powder, and salt, and mix again on low speed until
combined. Stir in the chocolate chips by hand to evenly incorporate. - Scoop 10 equal balls of dough, placing them onto the prepared baking sheets with about 6cm (2 inches) space between.
- Bake the cookies for 9-11 minutes, or until lightly golden. Cool on the
baking sheets for five minutes before cooling fully on a rack. - The cookies will keep for a few days in an airtight container at room temperature, and can be frozen for up to a month.
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