A twist on a classic crackle cookie, ruby chocolate crackle cookies are crunchy on the outside, soft and moreish on the inside. Plus, pretty as can be using ruby chocolate.
Having written a complete guide to ruby chocolate and sharing a ruby chocolate mud cake recipe with you all, I felt it was now time for some cookies. This is a big batch recipe that will make approximately 30 crackle cookies. Perfect for the holiday season.
Unlike the mud cake, I used additional colouring for these cookies. I wanted to emphasise the gorgeous ruby colour of the chocolate. As I have previously mentioned ruby chocolate loses some of its pink colouring when added to liquid, this includes cake/cookie batters.
Beetroot powder is used to “rubyize” my ruby chocolate crackle cookies. Let’s be serious, if you are going to go the trouble of making these gorgeous cookies you want that colour.
The 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.
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.
Recipe pressure points
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.
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.
Coat dough balls well with the icing sugar. You may need to toss them around twice in the icing sugar for thick complete coverage.
Special equipment for this recipe
None, but I do have a tip. I use large shallow bowls when rolling my dough in the caster sugar (superfine sugar) and icing sugar (confectioner’s sugar). It’s just easier.
Special Ingredients for this Recipe
Ruby chocolate is a new chocolate from Callebaut. You can read about Ruby chocolate in our complete guide here.
Beetroot powder is used to give the cookies a pinker colouring. Ruby chocolate loses its ruby pink colouring when added to liquids, this includes cookie mixtures. It will turn a greyish pink. You can see the natural colouring in our ruby chocolate mud cake recipe.
The beetroot powder does not add any taste elements to the cookies, you can use a pink food colour in its place. Or don’t add any extra colour, they will still be very pretty.
What to do with any leftovers
Keep them in an airtight container. They are best on the day of baking but will survive a week stored in an airtight container.
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Ruby Chocolate Crackle Cookies
- 200 grams (1 cup + 1 tablespoon)) ruby chocolate callets (see notes)
- 125 grams (1/2 cup) unsalted butter, softened
- 145 grams (2/3 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 (1/2 cup) caster sugar (superfine sugar)
- 120 grams (3/4 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.