Ruby, Yoghurt & Raspberry Chocolate Chip Cookies

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By Darren Purchese

We love cookies and are always trying out variations on classic flavours. For this deliciously sour and tangy cookie we have used Callebaut Ruby chocolate buttons along with white chocolate. To complement the flavour, we have added yoghurt to the mix and finished with raspberries for a tangy, creamy, sweet and sour cookie combination.

Time

0

hour

30

minutes

Degree of Difficulty

Easy

Save

1

Portions

18
servings

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Ingredients

Servings

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COOKIE DOUGH

220g unsalted butter
200g brown sugar, light
180g caster sugar
20g salt
5g bicarbonate of soda (1 tsp)
1 vanilla pod
100g eggs, (2 medium whole)
400g plain flour
100g yoghurt powder
150g white chocolate buttons
250g Ruby chocolate Callebaut buttons

TOPPING

 white chocolate buttons – as needed
 Ruby chocolate Callebaut buttons – as needed
18g freeze dried raspberries, whole crushed
1

For the cookie dough… cream the butter, the sugars, salt, bicarbonate soda & vanilla seeds together slowly with the paddle attachment in an electric stand mixer. Continue until the mix is pale and smooth, use a scraper to scrape the insides of the bowl to ensure it has evenly mixed. Add the eggs one at a time while continuing to beat on a low to medium speed, mix well before again scraping down the sides. Add the flour, cocoa nibs and chocolates and mix slowly to combine. Remove from the machine and use lightly floured hands and scales to weigh 85 g balls of dough. Roll these into balls and reserve on a tray and refrigerate.

 

2

To bake the cookies… preheat the oven to 180°C and place cookie balls onto a baking tray lined with paper, I suggest cooking 6 cookies at a time depending on the size of your oven or trays. Bake for 18-20 minutes, remove from the oven and press each cookie down gently with a weight such as the base of a saucepan. Do not squash completely, just flatten slightly. This will make the cookie crunchy on the outside and chewy in the middle. These cookies can all be rolled and then stored in the fridge for up to a week or covered in the freezer for up to a couple of months. Bake longer from frozen or remove and allow to defrost in the fridge overnight before baking as instructed above.

 

3

To finish the cookies… Dot extra chocolate buttons onto the surface of the warm cookie as shown and place them back into the still warm oven for 30 seconds to melt. Top with crushed pieces of whole freeze-dried raspberry.

 

 

1
0 hours 0 minutes

For the cookie dough… cream the butter, the sugars, salt, bicarbonate soda & vanilla seeds together slowly with the paddle attachment in an electric stand mixer. Continue until the mix is pale and smooth, use a scraper to scrape the insides of the bowl to ensure it has evenly mixed. Add the eggs one at a time while continuing to beat on a low to medium speed, mix well before again scraping down the sides. Add the flour, cocoa nibs and chocolates and mix slowly to combine. Remove from the machine and use lightly floured hands and scales to weigh 85 g balls of dough. Roll these into balls and reserve on a tray and refrigerate.

2
0 hours 0 minutes

To bake the cookies… preheat the oven to 180°C and place cookie balls onto a baking tray lined with paper, I suggest cooking 6 cookies at a time depending on the size of your oven or trays. Bake for 18-20 minutes, remove from the oven and press each cookie down gently with a weight such as the base of a saucepan. Do not squash completely, just flatten slightly. This will make the cookie crunchy on the outside and chewy in the middle. These cookies can all be rolled and then stored in the fridge for up to a week or covered in the freezer for up to a couple of months. Bake longer from frozen or remove and allow to defrost in the fridge overnight before baking as instructed above.

3
0 hours 0 minutes

To finish the cookies… Dot extra chocolate buttons onto the surface of the warm cookie as shown and place them back into the still warm oven for 30 seconds to melt. Top with crushed pieces of whole freeze-dried raspberry.