Is this not the prettiest cookie you’ve seen? I know you’re wondering how those chocolate chips turned pink. I bet you ‘re thinking that it’s white chocolate with food colouring, right? WRONG! The beautiful pink hue is from the gorgeous Ruby Couverture Callets I received from the kind folks at Callebaut last week.
I’ve worked with this before, when the fabulous Kerry Beal came to work with my boys’ cooking club and knew from then that I love the slightly tangy flavour of the “fourth chocolate” as Callebaut dubs it. The Ruby couverture is made from the ruby cocoa bean which produces a chocolate (or “couverture” as it has to be known in Canada and the US) that is slightly fruity, slightly sour and tangy – so interesting and SO pretty! Read all about it here.
Now, I’m no chocolatier so I was unsure how I would use this pretty ingredient – though I do probably have months of summer at home stretching ahead of me where I will be able to experiment more in the kitchen, right now, I am looking for easy, comfort foods in the kitchen. And what’s more comforting than a chocolate chip cookie? Certainly, the idea of the pink callets (or chips) was appealing!
A recent favourite “chewy” chocolate chip cookie (the flat kind where the centre is chewy and the outside is caramelized) was Dorie Greenspan’s version in Everyday Dorie so I took my cues from there. I also mooched around the internet to find a few versions of chocolate chip cookies using Ruby couverture (here, and here, for example) with the version closest to what I wanted by Constellation Inspiration.
In the end, I took my inspiration from there and Dorie’s chewy cookies to come up with a version of Ruby chocolate chip cookies that I am pretty happy with (so are my neighbours after my experimenting!). In fact, I’m on a mission to recreate this recipe with ALL types of chocolate (milk, dark, white – chunks and chips). So, stay tuned!
- 225g (1 1/2 cups) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 113g (8 tablespoons/ 1/2 cup) salted butter, room temperature
- 100g (1/2 cup) firmly packed dark brown sugar
- 100g (1/2 cup) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 200g (1 cup) ruby couverture “callets”
- (optional) fleur de sel for sprinkling after baking
- In a small bowl, whisk together the flour, baking powder and baking soda and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, or using electric hand beaters, cream the butter and sugars on medium speed until smooth and slightly pale in colour (2-3 minutes).
- Scrape down the sides of the bowl and add the egg and vanilla and continue to mix on medium speed until the egg is fully combined.
- Scrape down the sides of the bowl again and, with the mixer on low speed, add the dry ingredients and mix until just combined.
- Add the chocolate callets and mix until they are evenly distributed through the dough.
- Potion the cookies using a 1 1/2-tablespoon cookie scoop, placing the scooped cookies close together on a large plate or tray that you can fit in your fridge.
- Cover the dough balls with plastic wrap and refrigerate for one hour. Dough balls can also be frozen at this point, see note below.
- Preheat the oven to 350°F and line two large baking trays with parchment paper.
- Remove the cookie dough from the fridge and place the cookies approx. 2 inches apart on the trays (they will spread as they bake).
- Bake for 8 minutes, then remove the pans from the oven, one by one. With your thumbs (in oven mitts!) holding the parchment paper on the trays, bang them on the countertop 5-6 times until the cookies flatten.
- Return pans to the oven and bake for 3 more minutes until the cookies start to turn golden-brown and the centres are just about set (they might look a little “wet”).
- Place the trays on wire cooling racks for 5 minutes (if you are sprinkling with a pinch of salt, now’s the time to do this), then carefully transfer the cookies (still on the parchment paper) to wire cooling racks to cool to room
Note: You can scoop all the cookies at once, freeze them immediately and just bake off what you need. Baking from frozen, they might need a couple of extra minutes but the best advice is to just keep an eye on them as they bake.
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Here’s to pretty comfort foods – something we can all use a little bit more of right now!
Disclosure: I received product from Callebaut Canada in exchange for promoting the Ruby couverture RB1 callets. I did not receive further compensation for this post/ recipe development. All opinions are 100% my own and this post was not reviewed prior to publication.
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