Push aside the Valentine’s Day candy and assorted truffle boxes (basically the most disappointing aspect of a woman’s life), because these cookies are the only treat we need on this lovey dovey holiday.
Let’s take a moment to express some gratitude. Gratitude for the fact that we live in a time where chocolate comes in pink.
Yes, I finally got my hands on some of the coveted ruby chocolate. Just look at that rosy hue!
I stumbled onto this edible treasure at Trader Joe’s last week and I just knew that this tiny bag of chocolate had to make its way into our Valentine’s Day menu.
If you are unfamiliar with the concept of ruby chocolate, this all-natural pink color is achieved through special processing of cocoa beans. Not only does this process achieve the gorgeous color, it also gives the chocolate an unmistakably tangy, berry flavor.
The striking chocolate is still relatively hardly to find, so drive up to your favorite Trader Joe’s in a hurry and stock up! I am already dreaming of creamy cups of pink hot cocoa.
Though the chips are encapsulated in a rich, chocolate cookie dough, the distinct flavor of the ruby chocolate shines through.
Cocoa powder, dark chocolate, and ruby chocolate all make appearances in these decadent cookies.
As the cookies bake, they will spread quite a bit, creating an extra crisp, crackly cookie with a chewy center.
If you look closely, you can see our brilliant pink chips peeping through the brownie-like exterior of these cookies.
These cookies might just be cuter than your Valentine, but we won’t tell him.
Sooo much better than those assorted boxes of unwelcome surprises.
CRISPIEST CHOCOLATE COOKIES with RUBY CHOCOLATE CHIPS
makes roughly two dozen
1/2 cup roughly chopped dark chocolate
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup natural cocoa powder
5 ounces ruby chocolate chips
Preheat oven to 350 degrees F.
Place dark chocolate into a small, microwave-safe dish and microwave for thirty seconds. Stir well, then return to the microwave for an additional thirty seconds. Repeat until the chocolate is smooth and very shiny. Set aside and allow the chocolate to cool while you prepare the cookie batter.
Place butter in the bowl of your stand mixer and beat on medium speed for one minute. Add granulated sugar to the bowl. With the mixture on medium speed, cream butter and sugar together for about 2 minutes; until well-combined and fluffy.
Scrape down the sides of the bowl and reduce speed to low. Slowly beat in eggs, one at a time, until all ingredients all well-combined. Beat in vanilla extract.
In a medium mixing bowl, whisk together flour, baking soda, salt, and cocoa powder. With the mixer on its lowest speed, begin adding the dry ingredients to your butter mixture. Once all the ingredients are incorporated, increase speed to medium to bring the dough together.
Pour in the melted dark chocolate and mix well, then toss in the ruby chocolate chips and mix util the chips are evenly distributed.
Place the dough in the freezer for 10 minutes to chill.
Line several baking sheets with parchment paper. Use a cookie scoop to portion out even balls of the dough, spacing the cookies 3 inches apart.
Bake for 10-12 minutes; until the cookies are flat and the edges are crisp.
Transfer the cookies to cooling racks and allow to cool completely before eating.