Almond and Whole-Wheat Ruby Chocolate Cookies
Recipe adapted from Chanah Willis, Last Call Bakery Co.
Almond and Whole-Wheat Ruby Chocolate Cookies
Makes about 18 cookies
Ingredients
1¾ cup plus 2 tablespoons (180 grams) almond flour1 cup (120 grams) all-purpose flour½ cup (60 grams) whole wheat flour1 teaspoon (5 grams) baking soda¾ teaspoon (2.25 grams) kosher salt11/3 cup plus 1 teaspoon (300 grams) light brown sugar1/3 cup plus 2 teaspoons (75 grams) granulated sugar2 large eggs (100 grams)2 egg yolks (38 grams)¾ cup (170) grams unsalted butter, melted and cooled1 tablespoon (18 grams) vanilla bean paste1½ cups (255 grams) ruby chocolate pistoles (see Note)Flaked sea salt, for sprinkling
Instructions
In a medium bowl, whisk together flours, baking soda, and kosher salt.
In a large bowl, whisk together sugars, eggs, and egg yolks, and vanilla until light and fluffy. Whisk in cooled melted butter and vanilla until well combined. Fold flour mixture into butter mixture until no streaks of flour remain. Fold in chocolate.
Using a ¼-cup (75 grams) spring-loaded scoop, scoop dough onto a parchment paper-lined baking sheet, and refrigerate for at least 1 hour or up to overnight.
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Place dough at least 3 inches apart on prepared pans.
Bake for 7 minutes. Remove pans from oven, and lightly tap on countertop to slightly flatten cookies. Bake until edges are browned and center is set, 5 to 8 minutes more. Remove from oven, and sprinkle with sea salt. Let cool on pans for 5 minutes. Remove from pans, and let cool on wire racks for 15 minutes. Best enjoyed warm. Store in an airtight container for up to 3 days.
Notes
Note: Ruby chocolate was first introduced in 2017 by the Callebaut company and is now considered the “4th” type of chocolate, in addition to dark, milk, and white chocolates. Its rosy-pink hue naturally occurs during the processing of the cacao beans, and it tastes slightly tart and berry-like. It can easily be found online.
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