If you’ve ever dreamed of the perfect cookie that’s soft, tender, and packed with chocolatey goodness, then this Ricotta Chocolate Chip Cookies Recipe is going to be your new best friend. These cookies are uniquely moist and have an irresistibly delicate crumb thanks to the addition of creamy ricotta cheese, which sets them apart from your traditional chocolate chip cookie. Every bite melts in your mouth, balancing sweet richness with subtle hints of vanilla and a lovely buttery flavor. Whether you’re baking for a cozy afternoon treat or a special occasion, this recipe delivers easy steps and spectacular results that will make you want to bake them again and again.
Ingredients You’ll Need
This Ricotta Chocolate Chip Cookies Recipe relies on simple, everyday ingredients that come together to create an extraordinary flavor and texture. Each component plays a key role in making these cookies irresistibly soft and delightfully rich.
- All-purpose flour: Provides structure and the classic cookie texture.
- Baking powder: Helps the cookies rise and become light.
- Baking soda: Works alongside baking powder to ensure perfect leavening.
- Salt: Enhances all the flavors and balances sweetness.
- Unsalted butter (softened): Adds richness and a tender crumb.
- Granulated sugar: Sweetens the dough and helps create a slightly crisp edge.
- Ricotta cheese (whole milk): The secret to moist, soft, and cake-like cookies.
- Large egg: Binds ingredients together and adds moisture.
- Vanilla extract: Brings out the flavors with warm, aromatic notes.
- Semi-sweet chocolate chips: The classic melty pockets of chocolate everyone loves.
How to Make Ricotta Chocolate Chip Cookies Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350°F and line two baking sheets with parchment paper to prevent sticking. Then mix the all-purpose flour, baking powder, baking soda, and salt in a medium bowl. This ensures even distribution of the leavening agents and seasoning, helping your cookies bake perfectly every time.
Step 2: Cream Butter and Sugar
In a larger bowl, beat the softened butter with the granulated sugar until the mixture becomes light and fluffy. This step is vital to incorporate air, which will give your cookies a lovely tender texture and a bit of lift as they bake.
Step 3: Add Ricotta, Egg, and Vanilla
Next, mix in the ricotta cheese, followed by the egg and vanilla extract. The ricotta is what gives these cookies their signature moist and cake-like texture, so make sure to blend until smooth and the batter looks creamy and luscious.
Step 4: Combine Dry Ingredients with Wet
Gradually add the flour mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix here, or you’ll risk developing too much gluten which could toughen the cookies.
Step 5: Fold in Chocolate Chips
Finally, fold in the semi-sweet chocolate chips so they’re evenly distributed throughout the dough. If you prefer, mini chocolate chips work beautifully here for a more consistent chocolate presence in every bite.
Step 6: Bake to Perfection
Drop rounded tablespoons of dough about 2 inches apart on your prepared baking sheets. Bake in the preheated oven for 12 to 15 minutes until the edges are just turning golden. Remove the cookies from the oven and let them cool directly on the baking sheet for 5 minutes before transferring to a wire rack. This resting time allows the cookies to firm up without losing their soft, tender inside.
How to Serve Ricotta Chocolate Chip Cookies Recipe
Garnishes
Sprinkle a light dusting of powdered sugar or a few extra mini chocolate chips on top for an extra touch of charm and sweetness. A tiny pinch of flaky sea salt can also elevate the flavors beautifully by balancing sweetness with a hint of saltiness.
Side Dishes
Serve these cookies alongside a tall glass of cold milk or a warm cup of coffee or tea for the perfect snack or dessert pairing. The creamy beverage complements the rich texture of the ricotta cookies and makes the experience truly comforting.
Creative Ways to Present
Try stacking two cookies with a scoop of your favorite vanilla or chocolate ice cream in between for an irresistible cookie sandwich. You can also drizzle melted chocolate or caramel over the top for a restaurant-style presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cookies fresh by storing them in an airtight container at room temperature. They will stay soft and delicious for up to four days, making them a fantastic grab-and-go treat to enjoy throughout the week.
Freezing
If you want to enjoy the Ricotta Chocolate Chip Cookies Recipe later, freeze the baked cookies in a sealed container or freezer bag. When stored properly, they can last up to three months without losing their wonderful flavor or texture.
Reheating
When you’re ready to enjoy frozen cookies, let them thaw at room temperature. For that freshly-baked warmth, pop them in a preheated 300°F oven for about 5 minutes, or microwave for 10 to 15 seconds to revive their soft, gooey deliciousness.
FAQs
Can I use low-fat ricotta cheese instead of whole milk ricotta?
While you can substitute low-fat ricotta, the cookies may lose some of their rich, moist texture. Whole milk ricotta gives the best results for soft and tender cookies.
What if I don’t have semi-sweet chocolate chips?
You can use milk chocolate, dark chocolate, or even white chocolate chips. Each will bring a slightly different flavor, but all pair beautifully with the ricotta base.
Is it possible to make these cookies gluten-free?
Yes! Simply replace the all-purpose flour with a gluten-free flour blend designed for baking. Just make sure it includes a binder like xanthan gum for the best texture.
Why do we add ricotta cheese to cookie dough?
Ricotta adds moisture and a tender crumb, resulting in cookies that remain soft and cake-like rather than crispy or hard. It also adds a subtle creamy flavor that enhances the overall cookie experience.
How large should I make each cookie?
Using rounded tablespoons of dough is ideal, spacing them about 2 inches apart to allow even baking and perfect size. This usually yields around 24 cookies.
Final Thoughts
Trust me, once you make this Ricotta Chocolate Chip Cookies Recipe, you’ll be absolutely hooked on the deliciously soft texture and rich, comforting flavors that ricotta brings to the table. It’s an easy recipe but wonderfully impressive, perfect for sharing with family and friends or simply treating yourself. So grab your mixing bowl, turn on the oven, and get ready to bake up a batch of these unforgettable cookies today!
Print
Ricotta Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
These Ricotta Chocolate Chip Cookies are soft, cake-like treats with a delightful texture and rich flavor. Made with creamy ricotta cheese and studded with semi-sweet chocolate chips, they offer a unique twist on a classic favorite, delivering moistness and tenderness in every bite.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 cup ricotta cheese (whole milk)
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies don’t stick and bake evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until thoroughly combined.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color, which helps create a tender cookie.
- Add Wet Ingredients: Incorporate the ricotta cheese, egg, and vanilla extract into the butter and sugar mixture, mixing until the batter is smooth and homogenous.
- Combine Dry and Wet Mixtures: Gradually add the whisked dry ingredients into the wet ingredients, stirring gently until just combined to avoid overworking the dough and keep the cookies tender.
- Fold in Chocolate Chips: Carefully fold in the semi-sweet chocolate chips, distributing them evenly through the dough.
- Portion Cookies: Using rounded tablespoons, drop dollops of cookie dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 12–15 minutes, or until the edges turn lightly golden while the centers remain soft.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- The ricotta cheese keeps these cookies soft and cake-like in texture.
- For a more uniform chocolate distribution, swap semi-sweet chocolate chips with mini chocolate chips.
- Store cookies in an airtight container at room temperature for up to 4 days.
- For longer storage, freeze the baked cookies and thaw before serving.
