Strawberry & Ruby Chocolate Chunk Cookies

Ruby chocolate is the newest member of the chocolate family. We thought the smooth sweet taste with hints of berry would be perfect for these gorgeous cookies. And we were right. Make them your go-to for picnics and sunshiny days.

Prep Time
15 minutes
1 hour 15 minutes chilling time
Bake Time
10 to 12 minutes

Redpath® Golden Yellow Sugar & Redpath® Special Fine Granulated Sugar 2kg

Redpath® Golden Yellow Sugar

Redpath® Golden Yellow Sugar

Light-coloured and just right for baking, the subtle notes of caramel and moist texture make it ideal for allowing delicate flavours to shine through in your creations.

Redpath® Golden Yellow Sugar

Redpath® Special Fine Granulated Sugar 2kg

Redpath® Special Fine Granulated Sugar 2kg

An economically-sized bag of our versatile granulated sugar, it’s ideal for sweetening coffee and tea, baking, preserving, canning, and cooking.

Redpath® Special Fine Granulated Sugar 2kg

Large baking sheets

Parchment paper

Cutting board

Paring knife

Paper towels

Large bowls


Stand mixer with paddle attachment OR a hand mixer

Scale OR measuring cups

Measuring spoons

Microplane OR grater

Rubber spatula

Small ice cream scoop (trigger-style)

Wire cooling rack

approximately 30 cookies
  • 1 cup (144 g) fresh strawberries, washed and hulled
  • 1¼ cup + 2 tbsp (172 g) all-purpose flour, divided
  • 1 cup + 2 tbsp (135 g) bread flour
  • ½ tsp (3 g) baking powder
  • ½ tsp (3 g) baking soda
  • ½ tsp (3 g) salt
  • ⅔ cup (151 g) butter, melted and cooled completely
  • ⅔ cup (145 g) Redpath® Golden Yellow Sugar, packed
  • ⅓ cup (67 g) Redpath® Granulated Sugar
  • 1 egg
  • 1 tbsp (15 ml) pure vanilla extract
  • 1 tbsp (6 g) lemon zest, finely grated
  • ⅔ cup (113 g) ruby chocolate, roughly chopped
  • ⅓ cup (57 g) white chocolate, roughly chopped

Step 1

Line two large baking sheets with parchment paper.

Step 2

Dice strawberries and spread on a paper towel-lined plate. Blot dry. Set aside with a layer of paper towel over the strawberries to allow any extra moisture to be absorbed.

Step 3

In a bowl, whisk together 1¼ cup (156 grams) of the all-purpose flour, bread flour, baking powder, baking soda, and salt until thoroughly mixed.

Step 4

In the bowl of a stand mixer with the paddle attachment, or a large bowl using a hand mixer, add the melted and cooled butter, the Redpath® Golden Yellow Sugar, and the Redpath® Granulated Sugar. Blend on medium speed until thoroughly combined; about 2 minutes.

Step 5

Add the egg, vanilla extract, and lemon zest; mix until fully incorporated into the batter.

Step 6

Transfer half of the dry ingredients into the batter. Mix on low speed until just combined. Add in the remainder of the flour mixture. Mix on medium-low speed until well blended; about 1 minute.

Step 7

At low speed, add the chopped ruby chocolate and white chocolate until evenly distributed throughout the dough.

Step 8

In a small bowl, toss the strawberries that have been blotted dry with the remaining two tablespoons of flour (16 g) until evenly coated. With a rubber spatula, gently fold the strawberries (and any flour that did not coat the strawberries) into the dough.

Step 9

Step 10

Preheat oven to 350°F (177°C).

Step 11

With a small ice cream scoop or a tablespoon, scoop even-sized balls of dough onto the prepared baking sheets. Roll the dough into balls. The dough will be quite sticky.

Step 12

Gently flatten the cookies to ½-inch thick with the bottom of a flat-bottomed glass that has been dipped in flour. Return cookies to the fridge to chill; at least 15 minutes.

Step 13

Place into the preheated oven and bake for 10 to 12 minutes or until the edges are golden brown.

Step 14

Allow to cool on the baking sheet for 10 minutes before carefully transferring cookies to a wire cooling rack; cool completely. Store in an airtight container at room temperature for up to a day, but best kept in the fridge for up to one week.

A parchment lined tin filled with strawberry and ruby chocolate chunk cookies