Recipe adapted from Chanah Willis, Last Call Baking Co. Read all about Last Call Baking Co. here or in our July/August 2024 issue.
Almond and Whole-Wheat Ruby Chocolate Cookies
Makes about 18 cookies
Ingredients
- 1 3/4 cups plus 2 tablespoons (180 grams) almond flour
- 1 cup (120 grams) all-purpose flour
- 1/2 cup (60 grams) whole wheat flour
- 1 teaspoon (5 grams) baking soda
- 3/4 teaspoon (2.25 grams) kosher salt
- 1 1/3 cups plus 1 teaspoon (300 grams) light brown sugar
- 1/3 cup plus 2 teaspoons (75 grams) granulated sugar
- 2 large eggs (100 grams), room temperature
- 2 egg yolks (38 grams), room temperature
- 3/4 cup (170 grams) unsalted butter, melted and cooled
- 1 tablespoon (18 grams) vanilla bean paste
- 1 1/2 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 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 1/4-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.
Tried this recipe?Let us know how it was!
The instructions in this recipe tell us to add the vanilla in twice. When is the correct way to add it in.? Also is the melted butter, a brown butter situation as in the other recipe of this bakers, or is it just regular melted butter and how long do you let it cool?
I look forward to getting your magazine every two months and really enjoy trying all the interesting recipes. It has to offer..
Hi Susan,
Thank you for reaching out and bringing this to our attention. This recipe has been corrected. Happy baking!
I remember reading the feature article and seeing the recipe for these cookies in the magazine (to which I subscribe) but can’t remember which issue it was all in! It would be soooo helpful if you referenced the date of the actual magazine so that those of us who do subscribe could pull the issue and bake from there. I annotate all my magazines and mark them when I have made a recipe. I’m a huge fan, bake consistently from the magazine, but sometimes can’t remember which issue I’ve seen something in. I would love for you to add reference dates to your website!!
Hi Ann,
Thank you for the suggestion! We will definitely take it under advisement. For this recipe, this is an online exclusive recipe, so the full recipe is not available in the magazine. This is a bonus recipe from Chanah Willis of Last Call Baking Co., from our Bakery Profile in our July/August 2024 issue. Happy baking!