Recipe: Pretty in pink cookies
Ruby chocolate, or the fourth type of chocolate, was introduced in 2017 by a Belgian-Swiss cocoa company. It is notable for its natural pink colour and slightly sour flavour.
I bought some ruby chocolate buttons from The New Forest Chocolate Co. (more about them in a later post) to make some pink cookies. Although the colour fades slightly on baking, this recipe allows the centres to stay gooey and pink.
Makes 15 cookies
Ingredients:
110g plain flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
100g ruby chocolate buttons
1/2 tsp vanilla bean paste (or 1tsp vanilla extract)
1 medium egg
50g dark brown sugar
50g golden caster sugar
55g salted butter, room temperature
Method:
Mix the flour, baking powder and bicarbonate of soda.
In another bowl, cream the butter and sugars with an electric whisk until smooth and pale in colour.
Scrape down the bowl, then whisk in the egg and vanilla.
Next, add the dry ingredients and whisk until combined.
Gently stir in the ruby chocolate buttons.
Make the cookie dough into 15 balls, and refrigerate for an hour.
Heat the oven to 160°C fan and line 2-3 baking trays with greaseproof paper.
Space the cookie balls out well, as they will spread in the oven.
Bake for 8 minutes, then get them out for a bash! (Bash the baking tray against a hard surface a few times until the cookies flatten).
Return to the oven for another 2 minutes, or until golden brown.
Carefully transfer the greaseproof paper and cookies to a cooling rack.
