Soft and chewy chocolate chip cookies retain the lovely pink shade of the ruby chocolate callets. Two ways to retain the color are to lower the oven temperature and to only use baking powder as a rising agent.
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This recipe is similar to the big, 6-ounce Levain-style cookies, but there are distinct differences. My recipe calls for ruby chocolate, the cookies are slightly smaller at four ounces, and I used three different types of sugar to enhance these distinctive cookies’ flavor.
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