Made with ruby chocolate instead of white, buttermilk instead of whole, and rye flour as a nod to iconic NYC deli breads, these Black and Ruby Cookies from Smallorchids are a fancy and delicious version of classic Black and White cookies. GET THE RECIPE:
AdvertisementIn a stand mixer fitted with a paddle attachment, beat the sugar and butter on low speed until blended. Increase the speed to medium and beat until the mixture is pale yellow and fluffy, scraping down the bowl once or twice, 2 to 5 minutes. Beat in the egg. Scrape down the bowl once more. In a small bowl, mix the buttermilk and vanilla; on low speed, beat into the butter mixture.In a separate medium bowl, stir together the all-purpose flour, rye flour, baking soda, and salt.
Place dark chocolate and corn syrup in a medium bowl; place ruby chocolate and salt in a separate medium bowl. Heat 1 cup heavy cream in a small saucepan until just about to simmer. Pour 1/2 cup hot cream into each bowl of chocolate; let stand for 1 minute. Using separate spatulas or whisks, stir the ruby chocolate ganache until chocolate is melted; repeat with dark chocolate ganache. Set aside both bowls to cool slightly until thickened enough to spread on the cookies, about 10 minutes.
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