Have you ever tasted something so unique that it instantly transports you to a different world? That’s exactly what happened when I first combined the delicate bitterness of matcha with the fruity tartness of ruby chocolate. The result was these stunning Ruby Chocolate Matcha Cookies that have since become a staple in my kitchen and a favorite among friends and family.
As someone who has spent years experimenting with different flavor combinations, I can confidently say that the marriage of ruby chocolate and matcha creates a taste experience like no other. The vibrant pink of ruby chocolate against the earthy green of matcha not only creates a visual feast but also delivers a flavor profile that dances between sweet, tart, and subtly bitter notes.
What Makes These Cookies Special?
Ruby chocolate, often called the “fourth chocolate” after dark, milk, and white varieties, was discovered in 2017 by Barry Callebaut. Unlike other chocolates that get their flavor from added ingredients, ruby chocolate derives its distinctive berry-like taste naturally from specific cocoa beans. When paired with the grassy, slightly bitter notes of high-quality matcha powder, you get a flavor combination that’s sophisticated, balanced, and utterly addictive.
But these cookies aren’t just about amazing flavor—they’re also about texture. I’ve crafted this recipe to give you cookies with slightly crisp edges and wonderfully chewy centers, creating the perfect vehicle for the ruby chocolate chunks and matcha infusion.
Ingredients Breakdown
Before we dive into the recipe, let’s explore each key ingredient and why it matters:
Matcha Powder: : Not all matcha is created equal. For baking, I recommend culinary-grade matcha, which offers robust flavor at a more accessible price point than ceremonial grade. The matcha contributes not just color but also antioxidants and a complex, earthy flavor that balances the sweetness.
Ruby Chocolate: : This naturally pink chocolate contains no artificial colors or flavors. Its berry-like acidity and smooth mouthfeel make it perfect for these cookies. If you can’t find ruby chocolate bars, some specialty stores now carry ruby chocolate chips.
Butter: : I use unsalted European-style butter with higher fat content for a richer cookie. Make sure it’s at room temperature for proper creaming.
Sugar Combination: : The recipe uses both granulated and light brown sugar. This combination creates the perfect texture while the molasses in brown sugar adds depth.
Flour: : All-purpose flour works best, but the protein content can vary between brands. I prefer King Arthur or Gold Medal for consistent results.
Eggs: : Always use large eggs at room temperature to ensure they incorporate properly with the butter.
White Chocolate Chips: : These provide pockets of creaminess that complement both the matcha and ruby chocolate.
Equipment Needed
- Stand mixer or hand mixer
- Mixing bowls (various sizes)
- Silicone spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop (2 tablespoon capacity)
- Wire cooling racks
- Kitchen scale (for precision)
- Cutting board and knife (for chopping chocolate)
The Perfect Ruby Chocolate Matcha Cookie Recipe
Ingredients
- 2¼ cups (280g) all-purpose flour
- 2 tablespoons (12g) high-quality matcha powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, at room temperature
- ¾ cup (150g) granulated sugar
- ¾ cup (150g) light brown sugar, packed
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional, enhances the matcha flavor)
- 7 ounces (200g) ruby chocolate, roughly chopped
- ½ cup (85g) white chocolate chips
- ¼ cup (50g) granulated sugar mixed with ½ teaspoon matcha powder (for rolling, optional)
Instructions
- Prepare Your Workspace: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, matcha powder, baking soda, and salt until well combined and no matcha clumps remain. The mixture should be a uniform light green color.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter on medium speed until creamy, about 1 minute. Add both sugars and beat on medium-high until light and fluffy, about 2-3 minutes. Don’t rush this step—proper creaming creates the perfect cookie texture.
- Add Wet Ingredients: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract and almond extract (if using) until just combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients on low speed, mixing just until no flour streaks remain. Over-mixing will develop too much gluten, resulting in tough cookies.
- Add Chocolates: Gently fold in the chopped ruby chocolate and white chocolate chips using a silicone spatula.
- Chill the Dough: Cover the dough and refrigerate for at least 1 hour (or up to 3 days). This resting period allows the matcha flavor to develop and the flour to hydrate fully.
- Shape the Cookies: Using a 2-tablespoon cookie scoop, portion the dough. If desired, roll each portion into a ball and then coat in the matcha-sugar mixture for an extra decorative touch and flavor boost.
- Bake: Place the dough balls on your prepared baking sheets, spacing them about 2 inches apart. Bake for 11-13 minutes, until the edges are set but the centers still look slightly underbaked.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Science Behind the Perfect Cookie Texture
What makes these cookies so irresistibly chewy with crisp edges? It’s all about the science:
- Higher sugar ratio: The amount of sugar in this recipe contributes to spread and creates those crispy edges we all love.
- Room temperature butter: This allows for proper creaming, incorporating air that helps the cookies rise in the oven.
- Chilling the dough: This solidifies the butter, slowing spread during baking and concentrating flavors.
- Slightly underbaking: Removing the cookies when the centers still look soft ensures they remain chewy as they cool.
- The protein in matcha: The amino acids in matcha powder contribute to the Maillard reaction, enhancing browning and flavor development.
Nutrition Information
For those curious about the nutritional content of these delightful treats, here’s a detailed breakdown per cookie (based on a yield of 24 cookies):
| Nutrient | Amount per Cookie |
|---|---|
| Calories | 215 |
| Total Fat | 12g |
| Saturated Fat | 7g |
| Cholesterol | 35mg |
| Sodium | 85mg |
| Total Carbohydrates | 25g |
| Dietary Fiber | 0.5g |
| Sugars | 16g |
| Protein | 2.5g |
| Calcium | 20mg |
| Iron | 1mg |
| Potassium | 50mg |
| Antioxidants (from matcha) | High |
Variations to Try
The beauty of this recipe is how adaptable it is. Here are some of my favorite variations:
- Matcha Ruby Chocolate Thumbprints: Form indentations in the cookies before baking, then fill with melted ruby chocolate after cooling.
- Black Sesame Accent: Add 1 tablespoon of toasted black sesame seeds to the dough for visual contrast and nutty flavor.
- Cranberry Addition: Fold in ⅓ cup dried cranberries to complement the berry notes in ruby chocolate.
- Yuzu Zest: Add 1 teaspoon of yuzu zest (or substitute lemon or orange zest) for a citrus brightness that enhances both the matcha and ruby chocolate.
- White Chocolate Drizzle: After cookies are completely cooled, drizzle with melted white chocolate for extra decadence and visual appeal.
Storage and Make-Ahead Tips
These cookies maintain their best quality when stored properly:
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigerator: While not generally recommended as it can dry cookies out, if your kitchen is particularly warm, refrigeration can help maintain texture for up to 1 week.
- Freezer: Baked cookies freeze beautifully for up to 3 months when properly wrapped.
- Cookie Dough: You can freeze portioned dough balls for up to 3 months. Bake straight from frozen, adding 1-2 minutes to the bake time.
Troubleshooting Common Issues
Even experienced bakers occasionally encounter problems. Here’s how to address common cookie issues:
Cookies Spread Too Much
: Your butter might have been too warm, or you may have used too little flour. Make sure to measure accurately and chill the dough thoroughly.
Cookies Don’t Spread Enough
: Your oven temperature might be too low, or you may have used too much flour. Consider weighing ingredients for precision.
Matcha Flavor Is Too Bitter
: The quality of matcha greatly affects taste. Look for fresher matcha with a vibrant green color rather than dull olive tones, which indicate oxidation.
Ruby Chocolate Loses Its Color
: High baking temperatures can cause ruby chocolate to lose its pink hue. Consider reducing your oven temperature by 25°F and checking for doneness earlier.
Cookies Browning Too Quickly
: The sugar content in the dough may cause faster browning. Place your rack in the middle of the oven and consider using an oven thermometer to verify temperature accuracy.
Serving Suggestions
These cookies deserve to be showcased properly! Here are my favorite ways to serve them:
- Pair with a traditional matcha tea ceremony for an East-meets-West experience
- Serve alongside fresh berries to complement the fruity notes in the ruby chocolate
- Create ice cream sandwiches with vanilla bean or black sesame ice cream
- Arrange on a platter with other tea-infused treats for a sophisticated afternoon tea
- Crumble over matcha ice cream for a delightful dessert
- Package in clear gift bags tied with pink and green ribbon for a beautiful homemade gift
The Cultural Significance
The fusion of Japanese matcha and innovative ruby chocolate in these cookies represents more than just a delicious treat—it symbolizes the beautiful harmony that can come from blending culinary traditions. Matcha has been central to Japanese tea ceremonies for centuries, representing mindfulness and respect. Ruby chocolate, though newer to the culinary scene, brings innovation and unexpected flavor.
When you bite into these cookies, you’re experiencing a small but meaningful cultural exchange—the meditative quality of matcha paired with the surprising delight of ruby chocolate. It’s a reminder that some of the most beautiful culinary creations come from respectful fusion and experimentation.
Sourcing Quality Ingredients
For truly exceptional cookies, sourcing matters:
- Matcha: Look for Japanese-grown matcha that’s vibrant green with no yellowish tint. Culinary grade is perfectly fine for baking.
- Ruby Chocolate: Barry Callebaut is the original creator, but brands like Callebaut, Valrhona, and even Nestlé (in some markets) now offer ruby chocolate products.
- Butter: European-style butter with higher fat content creates superior texture and flavor.
- Vanilla: Pure vanilla extract rather than imitation will make a noticeable difference in your final product.
Frequently Asked Questions
Q: Can I use white chocolate colored pink instead of ruby chocolate?
A: While you can substitute white chocolate for texture, you’ll miss the unique fruity flavor of genuine ruby chocolate. If you use colored white chocolate, consider adding freeze-dried raspberry powder to the dough to mimic some of ruby chocolate’s tartness.
Q: How can I make these cookies vegan?
A: Replace butter with plant-based butter, eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and use vegan white chocolate. Unfortunately, true ruby chocolate is not vegan, so you’ll need to substitute with vegan white chocolate and freeze-dried berries.
Q: Why did my matcha cookies turn brown instead of staying green?
A: This typically happens when using lower-quality matcha that oxidizes quickly or when baking at too high a temperature. Use fresh, vibrant green matcha and consider reducing your oven temperature by 25°F.
Q: Can I reduce the sugar in this recipe?
A: You can reduce the sugar by up to 25% with some texture changes. The cookies will spread less and be less chewy. Consider using a sugar alternative designed for baking if you need to make a significant reduction.
Q: How do I know if my ruby chocolate is authentic?
A: Authentic ruby chocolate should have a naturally pink color without added colorings. Check the ingredients list—ruby chocolate should list cocoa butter, milk solids, sugar, and citric acid, but no artificial colors or flavors.
Q: Can I make these cookies without a mixer?
A: Yes! You can cream the butter and sugar by hand with a wooden spoon, though it will require more effort and time to achieve the same light, fluffy texture that’s crucial for these cookies.
My Personal Connection
I discovered ruby chocolate shortly after it was released to the consumer market. As an avid tea drinker with a particular fondness for matcha, I was struck by how the berry notes in ruby chocolate seemed to dance perfectly with the grassiness of good matcha. After several test batches—and many willing taste-testers later—these cookies were born.
What makes me return to this recipe time and again isn’t just the unique flavor combination but the reactions they elicit. There’s something magical about watching someone taste these cookies for the first time—the look of pleasant surprise as they experience how the earthy matcha and fruity ruby chocolate complement each other so perfectly.
These cookies have become my signature bring-along to gatherings, and I’ve found they’re particularly popular at holiday cookie exchanges where people are looking for something beyond the traditional offerings. They’ve even won me a neighborhood baking contest, though I suspect the striking color combination gave me an edge with the judges!
Whether you’re an experienced baker looking to expand your repertoire or a novice eager to impress, these Ruby Chocolate Matcha Cookies offer the perfect blend of approachable technique and sophisticated flavor. The visual impact of the pink ruby chocolate against the green matcha-infused dough creates a treat that’s as beautiful as it is delicious.
So preheat your oven, gather your ingredients, and prepare to embark on a cross-cultural baking adventure that will delight your senses and impress your guests. Happy baking!
