Callebaut’s ruby chocolate is still quite the novelty if you consider the steep price and having to purchase them online, but I’m still convinced of the slightly tart and fruity flavor, and let’s face it – that color of pink!
I’ve been working on this recipe to get the sweetness from the sugar and ruby chocolate in line. With ruby chocolate, my regular chocolate chip recipe yielded a cookie that was achingly sweet. Now that I know less sugar doesn’t drastically change the dough that much, I’ll stick with this version from now on. The addition of powdered ginger compliments ruby chocolate’s fruity notes so you get a taste of sweet, tart, fruit, and spice all in one bite.
Makes approximately 30-32 cookies
140 grams butter at room temperature (5 ounces or 1¼ stick butter)
90 grams granulated sugar (1/2 cup minus 1 tablespoon)
90 grams coarse brown sugar (1/2 cup)
1 large egg
240 grams all-purpose/tipo “00” flour (1.75 cups)
3/4 teaspoon baking powder
1 teaspoon powdered ginger (1/2 teaspoon for a more subtle flavor)
150 grams chocolate chips (1 cup)
15 brazil nuts, shelled and chopped coarsely
Preheat oven to 180°C/360°F; fan on.
Cream butter with both sugars until light and fluffy. Beat in egg.
Sift together flour, baking powder and powdered ginger.
Gently stir the dry ingredients into creamed mixture and beat to combine well.
Stir in ruby chocolate chips and brazil nuts.
Place heaped tablespoonfuls of dough onto prepared cookie sheets.
No need to press but if you like flatter cookies, press gently as dough will spread slightly.
Bake until golden brown, about 18-20 minutes, turning cookie sheets halfway through baking.
Cool and store in an airtight tin, or freeze for later.