Ruby chocolate crinkle cookies are a twist on a classic chocolate crinkle cookie. Crunchy on the outside, soft and moreish on the inside. Not only do they taste sensational, they are really pretty too!
Are the cookies naturally pink?
Yes and no. I have talked about the colour of ruby chocolate in baking before. In my complete guide to ruby chocolate and my ruby chocolate mud cake recipe. It loses some of its "pinkness" when added to liquid, this includes cake and cookie batters too.
Unlike the mud cake, additional colouring was added to these crinkle cookies. I wanted to emphasise the gorgeous ruby colour of the chocolate.
Beetroot Powder is used to “rubyize” the ruby chocolate crinkle cookies. Let’s be serious, if you are going to go the trouble of making these gorgeous cookies you want that colour.
How do they taste?
The ruby chocolate taste isn’t overpowering, but it is there. It’s a different flavour to normal chocolate crackle cookies. It works well.
The cookies are buttery and sweet. The ruby chocolate flavour is mellow, just there, playing with your tastebuds.
- Do not refrigerate your cookie dough in between baking batches. Cold cookie dough will not spread and crackle.
- Do not cook more than one tray at a time. As painful as this is, you will achieve a better crackle effect if the oven heat is evenly baking one tray instead of bouncing around two.
- Coat dough balls well with the icing sugar. You may need to toss them around twice in the icing sugar for thick complete coverage.
- Use large shallow bowls when rolling the dough in the caster sugar (superfine sugar) and icing sugar (confectioner’s sugar). It’s just easier.
Beware of humidity!
Humidity! This is for my Aussie and tropical climate readers. Humidity is a bitch for these cookies. As soon as they have cooled get them into an airtight container pronto.
The moisture in the air will moisten the icing sugar on the baked cookies, giving it a wet feel. They are still perfectly edible, just a bit sticky.
Ruby chocolate is a new chocolate from Callebaut. You can read about Ruby chocolate in my complete guide to ruby chocolate.
Beetroot powder is used to give the cookies a pinker colouring. The powder does not add any taste elements to the cookies, you can use a pink food colour in its place if preferred.
Or don't add any extra colour, they will still be very pretty. You can see the natural colouring in my ruby chocolate mud cake.
These cookies are crunchy on the outside, soft and tender inside. Like a hug from a cute cuddly polar bear. A polar bear in your mind, not one in reality that would eat you, after a solid mauling. That would be not so soft and tender.
Ruby Chocolate Crinkle Cookies
- 200 grams (1 cup + 1 tablespoon)) ruby chocolate callets (see notes)
- 125 grams (½ cup) unsalted butter, softened
- 145 grams (⅔ cup) caster sugar (superfine sugar)
- 5 ml (1 teaspoon) vanilla extract
- 2 eggs
- 300 grams (2 cups) plain flour
- 8 grams (2 teaspoons) baking powder
- 2 teaspoons beetroot powder (optional, see notes)
Sugars to roll cookies in
- 110 grams (½ cup) caster sugar (superfine sugar)
- 120 grams (¾ cup) icing sugar (confectioner's sugar)
- Pre-heat oven 180°C (350°F). Line a cookie sheet with baking paper.
- Melt ruby chocolate in a glass bowl in the microwave until melted. Melt in 30 second intervals, stirring in between each 30 seconds in the microwave. Set aside.
- Place butter, sugar and vanilla in a bowl for a stand mixer, or in a large bowl is using electric hand beaters. Cream for 8 minutes or until the mixture is pale and creamy.
- Add eggs one at a time, beating well after each addition. Continue beating mixture until it is plate and creamy.
- Sift flour, baking powder and beetroot powder (if using) into the creamy butter mixture. Continue beating until well combined.
- Add melted ruby chocolate to the cookie mixture. Beating until well combined and a smooth dough forms.
- Place caster sugar (superfine sugar) in a bowl and place icing sugar (confectioner's sugar) in another bowl.
- Roll walnut sized pieces of dough into a ball. Cover dough ball thoroughly with caster sugar. Then cover the dough ball thoroughly with icing sugar. Place dough ball on prepared cookie sheet leaving enough room for spreading, around 5cm (2 inches).
- Repeat until you have filled your cookie sheet with dough balls.
- Place cookie sheet into the oven on the middle shelf and cook for approximately 12 minutes or until the cookies have spread and cracked, and the edges are golden brown. Once cooked remove from oven and leave to cool on cookie sheet.
- While cookies are in the oven baking, prepare another lined cookie sheet with dough balls. Prepared the same way as your first batch of cookies.
- Once the first batch of cookies are out of the oven and cooling, place your next tray in the oven to bake. Only bake one tray at a time. Repeat until all cookie mixture has been used.
- Once cool keep them in an airtight container. They are best on the day of baking but will survive a week stored in an airtight container.
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.