RASPBERRY RUBY CHUNK COOKIES
Ruby doesn’t like to be baked, but this is a sneaky way to get Ruby chunks into cookies!
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup butter, room temperature
1 cup light brown sugar
1/2 cup sugar
1 large egg
1/4 cup sour cream
2 tsp vanilla extract
Approx. 1 1/4 cups Ruby Couverture, chopped (plus more for tasting while you work, obviously)
Approx. 1/4 cup freeze-dried raspberries, crushed (available at health food or specialty stores)
About 1/2 c chopped dried strawberries, cherries, or cran-cherries
Sliced or slivered almonds
- Preheat oven to 350F / 175C.
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda and salt.
- In a large bowl, cream together butter and sugars until light and creamy. Beat in egg, followed by sour cream and vanilla extract. Stir in the flour mixture until the dough comes together.
- Shape dough into 1-inch balls and arrange 6 on prepared baking sheet. Pat cookies down slightly. Cookies will spread.
- Place pieces of chopped fruit and nuts (optional) on top of cookie, or if you prefer, dip the tops of the cookies into chopped fruit and nuts. Alternatively, you can
Bake for 11-13 minutes, or until the edges of the cookies are golden. Do not overbake.
Once the baking sheet comes out of the oven, carefully arrange or sprinkle (your choice!) the chopped Ruby pieces on top of each cookie. Ruby will start to melt and stick to the cookies almost immediately. Allow the cookies to cool for 3 minutes, then, if you have it, sprinkle crushed freeze-dried raspberries on top (optional). After 5-7 minutes on the baking sheets, transfer cookies to a wire rack to cool completely.
Makes about 30 cookies.
Recipe and photo courtesy of BakingBites.com