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
Scale
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.
