Have you ever heard of ruby chocolate? If not, don’t be embarrassed – it was only introduced in 2017 so it’s fairly new! I just love it, though. It’s a beautiful pink color, and tastes sweet, tart, and almost berry-like. I’d been wanting to bake with it for quite some time now, but wanted to find the right use for it. Something unique that really made this dainty chocolate sing. After much deliberation, I landed on raspberry and ruby chocolate brown butter sugar cookies. I’m a big raspberry fan. My husband makes fun of me because I’ll eat an entire carton of raspberries in the span of about 5 minutes. Pairing them with ruby chocolate made all the sense in the world to me. In an effort to keep things light and bright, I opted for a sugar cookie base. And let me tell you I’m absolutely thrilled with the results.
So uh, where do I get ruby chocolate?
Good question. I have a tendency to send you on wild goose chases, don’t I? Sorry about that! I just love to celebrate ingredients that excite me, and they aren’t always sold in the average grocery store. Thankfully, these seem to be gaining traction in the grocery store scene. I was able to find ruby chocolate chips at Sprouts so if you have one of those nearby, check there. Mine came from the bulk bins. I’ve also seen ruby chocolate at Whole Foods. And then of course there’s the good old internet. I haven’t tried any of the brands I found while scrolling through Amazon, so I won’t link to them. But I did find quite a few ruby chocolate listings there.
Do the raspberries have to be freeze dried?
Yes. I’ve tried making cookies with fresh raspberries before and they were absolute garbage. Trust me, you don’t want to go down that road. You see, fresh raspberries are just too moist. Cookie dough really only includes subtly moist ingredients. Things like eggs, butter, vanilla extract and brown sugar (when applicable). And fresh raspberries are pretty juicy, so they add a lot of moisture. Thankfully, freeze dried raspberries are cheap and pretty easy to find! I buy mine at Trader Joe’s, but I’m sure there are other places you can get them.
Do I have to pan bang?
You don’t have to do anything you don’t want to do. That said, I like the ripples and cracks you get from slamming a pan of cookies down on the counter after pulling them out of the oven. I also think that pan banging a little bit helps the cookies spread out in a really nice way. I’m not calling for anything wild here. Just two or three slams on the counter or stove at the end of the bake.
Raspberry and Ruby Chocolate Brown Butter Sugar Cookies
- 1 cup Butter (Unsalted)
- 1 3/4 cup Granulated sugar
- 1 Large egg
- 1 Large egg yolk (Save the egg white for an omelette, scramble, or meringue!)
- 1 tsp Vanilla extract
- 2 cups All purpose flour
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 1/2 cups Ruby chocolate chips
- 1 cup Freeze dried raspberries (Roughly chopped so you aren't left with full berries.)
- Preheat the oven to 350° Fahrenheit. Line a large pan with parchment paper or your favorite baking mat.
- Brown the butter. To do this, place the butter in a small pan over medium low heat. Let it melt and cook for a few minutes, or until it reaches a deep amber hue. You’ll see it slowly start to brown throughout this process. When it's done, remove it from heat and set it aside to cool to room temperature.
- While the butter cools, add the flour, baking soda, and salt to a medium sized bowl and whisk to combine.
- Cream together the brown butter and sugar. I like to use a stand mixer for this, but using a hand mixer or whisk will work, too. Add in one egg, plus the yolk of another egg, and the vanilla extract and continue to mix until incorporated.
- Add the flour mixture to the wet one and mix just until combined, being careful not to overmix.
- Fold in the ruby chocolate and freeze dried raspberries and scoop dough into balls (I used 3 tbsp per ball). Try and ensure that no large raspberry chunks are hanging out on the surface, as they burn easily.
- Place 6-9 cookies equidistant on your lined pan (depending on the size of the pan) and bake for 8-10 minutes. They'll still seem a bit raw when you pull them out but that's perfectly fine! When you take them out, slam them down onto your stove or counter top to knock excess air out of them. Let cool for a few minutes before transferring to a cooling rack. Repeat this process until the rest of the dough is gone!
I hope you like these beautiful, summery sugar cookies as much as I did! If you make them, let me know what you think in the comments or on Instagram! I always love hearing from and connecting with you.