Everyone has their own idea of what constitutes their perfect chocolate chip cookie. For me, the perfect cookie has crisp edges, a chewy and slightly soft center and giant pools of chocolate (preferably dark). However, I know that there are so many different kinds of cookies and preferences. Soft cookies, crunchy cookies, Chips Ahoy cookies etc. For Valentine’s Day this year, I put a twist on my favourite chocolate chunk cookie by adding ruby chocolate and Double Stuf Oreos! Check out my recipe for Ruby Chocolate Chunk Oreo Cookies below.
Ruby chocolate is the newest trendy chocolate of last year. The chocolate gets its lovely pink colour from ruby cocoa beans that have a shorter fermentation process. The flavour of ruby chocolate is slightly tart with a berry finish. I personally love it, and I find that it goes very well with dark chocolate. Ruby chocolate is on the sweeter side, so if you’re a fan of white chocolate – this is up your alley.
If you don’t have a cookie scoop yet, you need to get one. They help make the most perfect cookies. Unfortunately for me, mine broke half way while I was baking, so I had some imperfect cookies this batch. However they were still delicious!
The flavour of these cookies are perfect. The ruby chocolate adds a subtle tang to the cookies and the Oreos add a nice crunch. These cookies are very indulgent and sweet, so it’s best enjoyed with a tall glass of milk or a cup of coffee.
Ruby Chocolate Chunk Oreo Cookies
Ingredients
- 140 g unsalted butter (room temperature)
- 126 g brown sugar
- 50 g granulated sugar
- 2 tsp vanilla extract
- 1 large egg
- 220 g all purpose flour
- pinch of salt
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 100 g chopped Oreos
- 100 g chopped Ruby chocolate (I used Purdy's)
- 50 g chopped milk chocolate
- 50 g chopped dark chocolate
Instructions
- In a large bowl cream together your butter, brown sugar and granulated sugar until the mixture is smooth.
- Add vanilla and egg to the creamed butter mixture and mix until it is fully combined. Scrape down the sides of the bowl.
- In a separate bowl combine your flour, salt, baking powder and baking soda. Add in two parts to your butter mixture. Combine with a spatula.
- Add your Oreos and chocolate pieces. Reserve a handful of chocolates to press into your cookie balls before baking. Mix with a spatula until just combined.
- Preheat your oven to 350°F.
- On a lined baking sheet, use a cookie scoop to form dough balls and place them on your baking sheet. Make sure they are spaced out. Press your remaining chocolate pieces onto each dough ball.
- Bake your cookies for 15 minutes, or until the edges are golden brown. For that signature crinkled edge cookie, tap your pan a few times on the rack.
- Let your cookies rest for 5 minutes on the tray before transferring to a wire rack to cool completely.