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.

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