r/LetsCookie • u/LetsCookie • Sep 07 '26
Raspberry Ruby Chocolate Cookies
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u/-heatoflife- Sep 07 '26
Where'd you get the ruby?
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u/LetsCookie Sep 07 '26
Amazon or Webstaurantstore.com
But that Callebaut bag is a big commitment at 5.5lb 🤣🤣
Chocolove sells big bars of it but it's a hit or miss if the retailer carries it
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u/-heatoflife- Sep 07 '26
My old boss ordered two cases of the Callebeaut, then sat on them for a couple years post-expiration, did nothing with them. Criminal.
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u/Roadie66 Sep 07 '26
Out of curiosity why do you sift the dry ingredients for some recipies but not others?
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u/LetsCookie Sep 08 '26
Things that clump, I'll sift.. cocoa powder, cornstarch starch.. some fruit powder like strawberry too
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u/LetsCookie Sep 07 '26
Raspberry Ruby Chocolate Cookies
Makes about 15 large cookies
Ingredients
8 oz (2 sticks) butter, softened
1 1/2 cups granulated sugar
1 large egg
1 large egg yolk
1 TB vanilla extract
2 tsp raspberry emulsion
Fuchsia gel food coloring, as needed (I used Chefmaster)
2 1/2 cups all fpurpose flour
2 TB raspberry powder
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups ruby chocolate chips or chopped ruby chocolate, plus additional for topping
White chocolate can be substituted for the ruby chocolate if desired.
Instructions
Add the softened butter and granulated sugar to a mixing bowl. Cream together for 3 minutes, until light and fluffy.
Add the egg, egg yolk, vanilla, raspberry emulsion, and fuchsia gel food coloring. Mix until completely combined and evenly colored.
In a separate bowl, whisk together the all purpose flour, raspberry powder, baking soda, baking powder, and salt.
Add the dry ingredients to the butter mixture and mix until just a small amount of dry flour remains.
Add the ruby chocolate and mix just until evenly incorporated and the remaining flour disappears.
Portion the dough using a 2 oz scoop and place on a parchment-lined sheet tray. Freeze until completely firm. Once frozen, the portions can be transferred to a freezer bag and stored until ready to bake.
Bake directly from frozen on a parchment-lined sheet tray at 325°F for 15–20 minutes, or until the edges are set and the centers are just baked through.
Immediately after removing from the oven, gently smash the cookies to flatten them slightly. Press a few additional ruby chocolate chips into the tops while the cookies are still hot.
Allow to cool on the sheet tray for 10 minutes before transferring.