My raspberry ruby chocolate cookies are chewy and dense and packed with lots of beautiful flavours! Delicious deeply chocolatey cookies are packed with ruby and white chocolate chips and freeze dried raspberries for pops of yummy flavour. Perfect for a fruity chocolatey cookie fix!
What is the difference between cookies and biscuits?
Cookies are generally made from a dough that is much softer than biscuit dough, in that you can’t roll or stamp it out. When baked, cookies tend to be softer and chunkier than biscuits, often with a bit of chewiness too which means you can almost “bend” your cookies. Biscuits on the other hand will bake much firmer and will have a more delicate texture to them meaning they can snap or be broken and not bend. Biscuits tend to be used more often when a filling is required, or if decorating with icing art, but cookies can be “stuffed” resulting in the filling being baked within the cookie itself.
Having said all this, I am well aware the word “biscuits” are used in parts of the world to also mean a tender baked dough not dissimilar to what we in the UK call “scones”. They are both made in a very similar way, but served differently.
Ah the joys of the English language!
What is ruby chocolate?
Ruby chocolate is one of the newer types of chocolate to come on the market. It was introduced as recently as 2017 by the infamous cocoa company Callebaut, and is unlike any other chocolate on the market!
What does ruby chocolate taste like?
The ruby chocolate taste is really unique and rather interesting. I actually suspect it is a little like marmite/vegemite, where you either love it or hate it. For me, the initial taste is smooth and creamy, like rich white chocolate. As the flavours develop, the sweetness gives way to a wonderful fruity and tangy flavour, reminiscent of delicious red berries. Personally, I absolutely adore the flavour journey of this unique chocolate, and am excited to be baking with it!
What ingredients do I need to make these raspberry ruby chocolate cookies?
- Unsalted butter: I like to use unsalted butter so I can control how much salt is in the bake. For best results, use butter at room temperature
- Brown sugar: for sweetness, but also chewiness, in the ruby chocolate cookies.
- Caster sugar: for sweetness, and a little crisp, in the cookies.
- Vanilla: for delicious flavour!
- Flour: I use plain/all purpose flour to make these ruby cookies. I prefer adding raising agents separately, as I do with salt, so I can control the rise of each of my bakes.
- Cocoa powder: because chocolate cookies!
- Cornflour/cornstarch: gives the cookies that beautiful soft tenderness in texture we all love!
- Baking powder/bicarbonate of soda: the leavening agents in this bake, to give the cookies enough lightness so they bake into chewy delights!
- Salt: enhances the flavours in the cookie. You won’t taste it, I promise!
- Chocolate chips: this recipe uses ruby and white chocolate chips, giving a gorgeous creamy and tangy contrast in flavours alongside the deep chocolate of the cookie.
- Freeze dried raspberries: I use freeze dried raspberries for beautiful pops of raspberry flavour throughout these cookies, without taking away from the unique flavour of the ruby chocolate cookies.
- Egg: helps with the binding and structure of the cookies.
What equipment do I need to make cookies?
- Baking tray*: to bake the cookies on. I would recommend at least couple of baking trays so you can bake multiple trays of cookies at a time.
- Digital kitchen scales*: I always recommend using digital kitchen scales to weigh ingredients out over using a volume based measuring system, as cups. Weighing out the ingredients is much more accurate than measuring by volume, and will ensure better results in the cookies, so I would definitely take the plunge if you have not already.
- Measuring spoons*: for measuring smaller quantities such as tablespoons (tbsp) and teaspoons (tsp), a set of dedicated measuring spoons is a must! These are far more accurate than everyday eating spoons, and are really easy to get hold of too.
- Mixing bowl*: to mix all the ingredients together to make the raspberry ruby chocolate cookies
- Stand mixer*/Handheld electric mixer*: investing in a good electric mixer, whether stand mixer or hand held electric mixer, is a brilliant help with all baking, and will make baking these cookies a total breeze!
- Sieve*: to remove lumps from the dry ingredients, ensuring everything gets mixed together evenly.
- Spatula*: to help with mixing ingredients and scraping the mixing bowl down
- Ice cream scoop*: helps to portion out the cookie dough evenly into cookies so they bake up evenly in the oven. My scoop holds about 2 tbsp or 50g of cookie dough, so measuring using either of these methods would work too!
How to make my homemade raspberry ruby chocolate cookies
Cookies are one of my favourite bakes, mainly because they actually come together so quickly and easily! The hardest part is the waiting for them to bake and then set after baking. If you can get past this little bump, cookie making will be effortless!
Step 1: Line two baking trays with parchment paper and set them aside. Preheat the oven to 180C/350F.
Step 2: In the bowl of a stand mixer or a large mixing bowl, cream together the butter and sugars until smooth and slightly paler in colour. Add in the vanilla and mix through. Sift the flour, cocoa powder, cornflour, baking powder, bicarbonate of soda (baking soda) and salt into the mixing bowl. Beat together until the mixture resembles coarse wet chocolatey sand.
Step 3: Tip in the beaten egg and mix until just combined and the mixture is starting to form large clumps of cookie dough. Finally, add in the white and ruby chocolate chips and the freeze dried raspberries and gently fold through to disperse evenly.
Step 4: Divide the mixture evenly into about a dozen cookie dough balls. You can do this using a cookie/ice cream scoop or by measuring out two tablespoons of dough for each cookie. If you prefer weighing the cookie dough, each ball will weigh about 50g. Gently press each cookie dough ball together just enough so it holds together. Place the cookie balls on the baking trays, allowing enough space for them to spread as they bake.
Step 5: Pop the baking trays in the hot oven and bake for 9-10 minutes or until little cracks have made their way to the middle of the cookies.
Step 6: Whilst the cookies bake, prepare the additional chocolate chips and a large round tool such as a cookie cutter, mug or small bowl.
Finishing off the cookies
Step 1: As soon as the cookies are out of the oven, quickly use the round cookie cutter to encircle each cookie. Move the cutter in a circle around the cookie to even the edges so the cookies are perfectly round.
Step 2: Next, place a few additional white chocolate and ruby chocolate chips on each cookie. Now leave to cool on the tray. The heat from the cookies will melt the chocolate chips, giving you pretty (and not browned from baking!) white and ruby chips on the outside of the cookies. Enjoy!
There are several factors that can affect your cookies and how they turn out. Whilst I will try to answer as many questions as I can, I’m bound to miss some, so please ask away in the comments below!
Why should I use cornflour (cornstarch) in my cookies?
Cornflour, or cornstarch, gives the cookies a soft and tender consistency that just flour alone doesn’t achieve. It also helps keep the cookies thick when baked. You can swap it out for the same amount of flour if you wish, but you will love the result of it in the cookies so I would definitely recommend including it!
How do I make chewy chocolate cookies?
I have found I prefer a mix of white and brown sugar in my cookies. The white sugar adds to the crispy outside of the cookies. However, it is the brown sugar that is key for a wonderfully chewy cookie. The reason for this is the molasses in brown sugar. Molasses helps retain more moisture in the cookies, making them thicker, softer and deliciously chewier!
Can I use oil instead of butter in my cookies?
Oil and butter are unfortunately not interchangeable particularly in my cookie recipes. This is because oil has a lower melting temperature to butter. The result is they will spread more when baking, even after chilling, so it just is not possible to get the same final results.
What if my cookie dough is too soft?
If your cookie dough feels too soft, chill your dough for 10-15 minutes before separating into balls. Please keep in mind if you did not use block butter when making the cookies, they will remain soft and not firm up. I always use block butter, not oil or the kind that is spreadable from a tub, in my cookies. Using butter should result in the cookies really firming up, especially if chilled or frozen, and holding their shape beautifully when baked.
How do I know if my raspberry ruby chocolate cookies are done?
You know the raspberry ruby chocolate cookies are done if the edges are slightly darker and the little cracks on top have found their way to the middle of the cookie. Remove them from the oven, but keep them on the baking tray! They will continue to bake in the residual heat from within the cookie and the baking tray. Leaving them on the tray to cool and firm up is super important for beautiful chewy cookies.
Why are my cookies cakey?
There are several reasons why cookies might have turned out cakey. The most likely is that there was too much leavening agent or egg in the cookie mixture. Egg can act as a leavening agent and give cookies more rise than desired, making them cakey.
Why are my cookies crumbly?
Again, there are many reasons cookies turning out crumbly, but there are two highly likely culprits. It could be that they were baked too long, and so have dried out. Or alternatively, it might be that too much flour was used when making the cookie dough, hence leading to drier cookies.
How long will these ruby chocolate cookies keep? And how should I store them?
These raspberry ruby chocolate cookies never last long when I make them! Having said that, they are at their best if devoured within 3-4 days from baking, and kept in an airtight container.
Can I freeze these raspberry ruby chocolate cookies?
Yes! You can freeze them both unbaked and baked. Keep reading for how to freeze both unbaked and baked cookies.
For unbaked cookies, freeze the cookie dough in individual cookie balls for a couple of hours until really firm. Once frozen, transfer them into a lidded container suitable for the freezer. These dough balls will keep for two months in the freezer.
For baked cookies, make sure they are fully cool, then wrap individually tightly in cling film and place in a lidded container before freezing.
How do I thaw my cookies?
If you froze the cookies as unbaked cookie dough, simply remove the frozen cookies and place them on a lined baking tray. Remember to leave about 2 inches between each cookie ball for them to spread as they bake. Pop them in a preheated oven straight from frozen, and bake. It really is that simple! Just remember to add a couple of minutes extra to the baking time due to them being frozen.
If you baked the cookies before freezing, you can just defrost them fully at room temperature and enjoy. However, if you want to get the crunchy edges and soft middle back, you might need to reheat them. Simply pop them on a cookie sheet (no need to spread out too much, since they are just being heated up again) and reheat in the oven at 180C/350F for about 3-5 minutes, then leave on a cooling rack for a few minutes before enjoying.
Additional tips for making this raspberry ruby chocolate cookies recipe
- Prepare all your tools and ingredients before you start mixing. And remember to preheat the oven too, as these cookies come together super quickly!
- Take time to read through the recipe so you are familiar with what steps come next. Do not skip details, ingredients and instructions given as it could affect the results of your final bake.
- When adding the egg towards the end, remember this: don’t beat it too much! You want to mix it in so it is combined but not beaten to add any additional air into the mixture nor to make the cookie tough. The chewy density of these cookies comes from the ingredients being just combined. That’s what makes it such a beauty of a recipe!
- If you would rather have plain cookies rather than chocolate flavoured ones, just replace the cocoa powder with the same amount of plain (all purpose) flour.
- To make these into giant cookies, increase the amount of dough used in each cookie. You can easily double the amount of cookie dough, and make just six or seven cookies if you wish. Just remember to adjust the baking time accordingly, as larger cookies will require longer to bake through.
If you have any other questions about this recipe, please leave me a comment below, I will do my best to help you. And if you do make this recipe for raspberry ruby chocolate cookies, please do leave me a rating and review below. I would so appreciate your feedback and it is incredibly helpful for others looking for a recipe too. Additionally, you could also post a picture on Instagram and tag me when you share it with the world. Please do, you know I would love to see it!
More chocolate recipes for you to enjoy
Please do check out these other unmissable recipes on my blog:
Brownie cookies aka brookies: If you have ever been stuck choosing between cookies and brownies, fear not! You can make both in one delicious bake: these brownie cookies! These yummy double chocolate brownie cookies bring the best of both worlds together in a wonderfully fudgy, chewy creation. A perfect mix of half brownie half cookie!
Biscoff cookies: Soft and chewy, these easy to make Biscoff butter cookies are packed with smooth cookie butter spread and extra Biscoff biscuit chunks. Pure Biscoff heaven!
Chocolate raspberry cupcakes: These are delicious light and fluffy chocolate cupcakes topped with a tangy and sweet fresh raspberry buttercream. It is crowned with chocolate curls and a single raspberry to finish. Perfection!
Thanks for joining me today, my friends. Enjoy these unusual and gorgeous cookies and happy baking! x