Ruby Chocolate Chip Cookies

These ruby chocolate chip cookies are made with a buttery cookie dough loaded with pink ruby chocolate chips for a delicious and unique treat. They put a fun twist on traditional chocolate chip cookie recipes and will be a hit with everyone who loves thick and soft cookies.

Homemade ruby chocolate chip cookies

When my sister Irena shared her ruby rose chocolate lip balm a few weeks ago, we were left with a big bag of ruby chocolate chips. So, what does a girl do? Bake delicious cookies, of course!

I mean, my love for all things pink and sweet is well established here. Case in point: Rosewater cookies, rose truffles, and pink moon milk, to name just a few of my favorites.

And these super chewy and tender cookies are sweet perfection. They are gooey and soft in the center with chewy edges, and every bite has the perfect mouthful of chocolate chips. I’m so excited for you to try these!

Ingredients

The exact amounts are listed in the recipe card at the end of the post.

• Ruby chocolate: This irresistible cookies switch things up by adding a generous amount of rub chocolate chips. Ruby chocolate gives the cookies a fruity, slightly tangy aroma that will have you swooning.
• All-purpose flour: For the best results, measure the flour with a digital kitchen scale. Too much flour can result in dry and dense cookies. In case you don’t have a scale, spoon and level the flour into your measuring cup, and be careful not to pack the flour in.
• Sugar: Light brown sugar gives the cookies flavor + texture and white sugar ensures your ruby chocolate chip cookies spread while baking. If you like your cookies thin and crisp, use only granulated sugar.
• Salted butter: 1 stick of room temperature butter makes for very delicious ruby cookies. Leave the butter out on the counter 30 minutes to an hour before baking. I usually use salted butter in my baking, but unsalted butter + 1/4 tsp salt does the trick, too.
• Cream cheese is used in lieu of eggs in this ruby chocolate recipe. The slightly tangy aroma of cream cheese accentuates the ruby chocolate and makes the cookies incredibly tender. Be sure to let the cream cheese soften before baking.
• Baking powder helps the cookies spread and will result in a chewy, soft consistency.
• Vanilla extract (optional) heightens the aroma of the other ingredients. If you like to experiment with the flavor, you can add a splash of raspberry flavoring or strawberry flavor to bring out the fruity notes even more.

Where can I buy ruby chocolate?

Until a few years ago, ruby chocolate was hard to track down. Now, Whole Foods is offering ruby chocolate bars, and Trader Joe’s is selling ruby cacao wafers. Still, availability might vary from market to market.

The most convenient and accessible option is to order ruby chocolate online. You can find both ruby chocolate bars and ruby chocolate chips on places like Amazon. I highly recommend the ones from Callebaut, which I also used for my ruby chocolate ganache recipe.

Instructions

1. Preheat oven

• Position a baking rack in the center of your oven and preheat to 350°F.
• Line 2 cookie sheets (trays) with parchment paper (baking paper).

2. Cream wet ingredients

• To a large mixing bowl, add the softened butter, softened cream cheese, light brown sugar, granulated sugar, and vanilla extract.
• Mix with an electric mixer on medium speed until the mixture looks light and fluffy, about 1 minute. You can also use a stand mixer fitted with the paddle attachment for this step.

3. Add dry ingredients

• Add the all-purpose flour and baking soda.
• Mix until just combined, and you no longer see streaks of flour in the dough.

4. Fold in ruby chocolate chips

• Using a large spoon or spatula, gently fold in the ruby chocolate chips.

5. Scoop cookies

• Using a medium-sized cookie scoop, scoop out portions of dough and place them on the prepared baking sheets. The cookies will expand while baking, so space them 2 in / 5 cm apart from each other.

6. Bake

• Bake the cookies for 10 to 12 minutes.
• Remove the cookies from the oven when the edges just start to brown. The cookies may seem undercooked but will continue to bake as they cool on the baking sheet (tray).

7. Cool

• Let the ruby chocolate chip cookies rest on the baking tray for 10 minutes before transferring them to a wire rack to cool completely.

Tips

• Portion the dough with a cookie scoop. Using a cookie scoop makes forming the cookies a breeze and ensures that each cookie has the same size.
• Under bake a little. Undercooking the cookies slightly gives them a tender and gooey center that will remain softer over time than a cookie that starts out overbaked and dry.
• Don’t skimp on the ruby chocolate. My favorite trick to amp up the chocolate flavor is to press a few extra ruby chocolate chips immediately after removing the cookies from the oven. The chocolate chips will sink right into the soft cookies and create melty pools of chocolate that are simply irresistible.

Storage instructions

• Store: Keep your baked cookies in an airtight container or ziptop bag. Air will dry out the cookies, so keep the container tightly sealed. Enjoy the cookies within 5 to 7 days. Store unbaked cookie dough in a tightly covered bowl or container in the reiterator for up to a week.
• Freeze baked cookies: You can freeze baked ruby chocolate chip cookies for 2 to 3 months. Simply warm a room temperature a couple of hours before serving.
• Freeze cookie dough: Scoop out balls of dough and arrange them on a lined baking sheet. Freeze for 2 to 3 hours, and then move the frozen dough balls into a freezer-safe container or bag. Bake the cookies from frozen and add a few extra minutes to the baking time.

More chocolate chip cookie recipes

• Lemon Chocolate Chip Cookies
• Sprinkle Cookies
• Matcha Chocolate Chip Cookies
• White Sugar Choc Chip Cookies