Here is a beautiful and very different version of the chocolate chip cookie from Constellation Inspiration. Made with Ruby Chocolate, the fourth chocolate. They are sweet and a bit fruity with a salty finish. You will have to order your Ruby Chocolate on line most likely but, it will be totally worth it.
Ruby and White Chocolate Chunk Cookies
Yields 16 cookies
1/2 cup + 2 tablespoon unsalted butter, room temperature
1/2 cup and 2 tablespoons brown sugar
1/2 cup granulated sugar
2 teaspoon vanilla extract
1 large egg
1 1/2 cup + 6 tablespoons all-purpose flour
1 teaspoon sea salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
4.5 oz (~3/4 cup) ruby chocolate, coarsely chopped
3 oz (~1/2 cup) white chocolate, coarsely chopped
Maldon flakey salt, to sprinkle
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars until smooth, about 1 minute.
Add the vanilla extract and egg to the butter mixture and mix on medium speed until fully incorporated, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. With the mixer on low, add the dry ingredients to the butter mixture and mix until just combined.
Add the chocolate and mix until just incorporated.
Cover the dough with plastic wrap or place in an airtight container, and then refrigerate it for at least one hour.
After an hour, preheat the oven to 350°F and line a baking sheet with parchment paper.
With a standard ice cream scoop, scoop balls of dough and place them about 2 inches apart on the trays. These cookies will spread a bit.
Bake for about 10 minutes and remove the pan from the oven and bang it on the top of the counter to produce the first layer of ripples. Return pan to the oven and bake again for another 3 minutes before removing it and repeating the banging step. Bake the cookies for a total of 15 - 16 minutes, or until the cookies are browned and caramelized along the edges and centres are just set.
Top each cookie with a sprinkling of the flakey salt. Allow cookies to cool on trays for 5 minutes and transfer to a rack to continue cooling.