Ruby Chocolate Shortbread Cookies
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These Ruby Chocolate Shortbread Cookies are a fun twist on the classic chocolate chip cookie recipe. They are crisp, tender, and buttery with tart ruby and bittersweet chocolate flavors.
Have you ever heard of or tried ruby chocolate before? If you haven’t had ruby chocolate yet, it is about time!
I just had to get my hands on the ruby chocolate the first time I saw it. The distinctive pink color is what bought me here. If you wonder what ruby chocolate tastes like, it tastes like the combination of white chocolate and raspberry. It is sweet with fruity and tangy notes to it yet still tastes totally like chocolate. In fact, all that pink color and flavor are totally natural.
Simple vanilla shortbread cookies are the perfect vessel for ruby chocolate. I also mixed them with dark chocolate to balance the sweet and tangy ruby chocolate. You are going to love these delicious and easy to make slice and bake Ruby Chocolate Shortbread Cookies. With the classic shortbread texture and delicious buttery flavor, each bite is filled with chunks of fruity ruby chocolate and bittersweet dark chocolate.
What Is Ruby Chocolate?
Ruby Chocolate is considered the fourth chocolate after dark, milk, and white chocolate. It was created by the Belgian chocolate manufacturer Barry Callebaut Group and introduced in late 2017. The chocolate is made from ruby cocoa beans, which are found in Ecuador, Brazil, and Ivory Coast.
According to the Barry Callebaut Group, it has no added colors or flavors. Instead, the pink color is said to come from the under-fermented cacao beans, which can have a natural red-pink color.
If you’re a fan of berries and chocolate, you’ll likely love Ruby Chocolate. Barry Callebaut describes the flavor as “neither bitter, milky, or sweet. It’s rather a tension of fresh berry fruitiness and luscious smoothness.” Other flavor notes include sour, yogurt, tart, and tangy.
Make These Cookies in Advance
These Ruby Chocolate Shortbread Cookies can be made several days in advance. After you make the cookie log, you can refrigerate it, covered, for up to 3 days prior to baking.
If you are making shortbread dough longer than 3 days ahead of time, it is best to freeze the rolled and cut cookies. To do this, freeze the cut cookies on a parchment paper-lined baking pan for 1-2 hours. Then, remove them and stack them in an airtight freezer bag for up to 3 months. Make sure to bake the frozen cookies for a few minutes longer.
Baking Tips
- Chop the chocolate finely. If the chocolate chunk is too big, it will be harder to cut the cookie log into slices. However, don’t chop them super fine in little shards or your cookie dough will be too muddy. You want a good ratio of small shards and some chunks.
- Chill the dough. Chilling the dough before and after shaping will help to retain the shape of the cookies. A short stay in the fridge will firm up the cookies and solidify the butter. This will help keep them from spreading too much and helps concentrate those flavors for your best shortbread. In addition, the cold dough will make the cutting neat with sharp edges.
- Don’t slice the cookie log thinly. You need to slice the cookie log into 1/3 to 1/2-inch or 8-12 cm slices. It tends to break apart when you cut it into thinner slices.
- Press the split cookie dough. If the cookie dough splits or breaks apart during slicing, just press them back together.
- Don’t bake these cookies longer than stated in the recipe. The chocolate at the bottom tends to get burnt easily.
More Shortbread Cookie Recipes
- Earl Grey Shortbread Cookies
- Zebra-Striped Matcha Shortbread Cookies
- Double Chocolate Sable Cookies
- Matcha Shortbread Cookies
- Lemon Shortbread Cookies
Ingredients
- 1/2 cup (113 gr) unsalted butter, room temperature
- 1/2 cup (65 gr) confectioners’ sugar
- 1/4 tsp vanilla extract
- 18 tbsp (140 gr) cake flour
- 1/4 tsp salt
- 1/4 cup (40 gr) chopped ruby chocolate
- 1/4 cup (35 gr) chopped dark chocolate
Instructions
- Using a mixer or spatula, mix butter and confectioners sugar until combined. Add vanilla extract and mix until well combined.
- Sift in cake flour and salt. Mix with a spatula until well incorporated. Add finely chopped chocolate and mix until well combined.
- Refrigerate the dough for 20-30 minutes if it is too sticky. If not, you can skip this step.
- Press the dough into two logs, about 1.2-inch/3.cm in diameter. Wrap the dough with parchment paper or plastic wrap and chill until very firm for at least 2 hours.
- Preheat the oven to 350F/180°C and line two baking pans with parchment papers.
- Slice the log into a 1/2-inch or about 1.2 cm thick with a sharp knife. Arrange the slices on the baking pan, spacing 1-inch apart.
- Bake for 13-15 minutes or until the bottom edges of the cookies are golden brown in color.
- Transfer to a wire sheet to cool completely.
