Ruby Chocolate Drop Cookies
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
These ruby chocolate drop cookies are absolutely dreamy and honestly so easy to make. What I love most is that they come together in under an hour from start to finish, making them perfect for when you want homemade treats without spending all day in the kitchen. The ruby chocolate chips give these cookies a beautiful pink hue and a unique fruity flavor that feels special, plus chocolate contains antioxidants that are genuinely good for you. Best of all, the ingredients are simple pantry staples you probably already have at home, so there's no need for expensive specialty shopping. Just mix, drop, and bake your way to cookies that look fancy but taste even better.
Ella x
Ingredients
- 250all-purpose flour
- 150ruby chocolate chips
- 100 gunsalted butter
- 150 ggranulated sugar
- 100 gbrown sugar
- 2large eggs
- 1 mlvanilla extract
- 1baking soda
- ½ gsalt
- 100 gruby chocolate ganache (see note)(Make by heating 100ml of heavy cream and 100g of ruby chocolate in a saucepan over low heat, stirring until smooth.)
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
Tip: Use a lined baking tray to prevent the cookies from sticking.
- 2
Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
Tip: Make sure to whisk well to avoid lumps.
- 3
In a large bowl, cream together the butter and sugars until light and fluffy.
Tip: Use an electric mixer for best results.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Make sure each egg is fully incorporated before adding the next.
- 5
Gradually mix in the flour mixture until just combined, being careful not to overmix.
Tip: Stop as soon as the dough comes together in a ball.
- 6
Stir in the ruby chocolate chips.
Tip: Make sure to distribute the chocolate evenly.
- 7
Scoop the dough into balls, about 1 tablespoon each. Place the balls onto the prepared baking tray, leaving about 2 inches of space between each cookie.
Tip: Use a cookie scoop for uniform cookies.
- 8
Bake for 12-15 minutes, or until the edges are lightly golden.
Tip: Don't overbake, as the cookies will be soft and chewy.
- 9
Remove the cookies from the oven and let them cool on the tray for 5 minutes.
Tip: Let the cookies cool completely before serving.
- 10
Drizzle the ruby chocolate ganache over the cooled cookies.
Tip: Use a spatula or spoon to create a swirly design.
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