Save Ricotta chocolate chip cookies are the tender treat I whip up whenever I want something special but easy. The ricotta creates unusually moist cookies and the chocolate chips make every bite nostalgic yet a bit elevated. If you are curious about what a creamy cheese can do for a classic cookie, this recipe is about to become your new favorite.
I first baked these on a rainy weekend when I needed comforting baking therapy a little different from my usual lineup. They have quickly become my cozy Sunday ritual.
Ingredients
- Ricotta cheese: whole milk for a pillowy soft texture look for a creamy dense ricotta from the deli section not the watery kind in tubs
- Unsalted butter: softened for rich flavor and structure use the best quality you can find
- Granulated sugar: sweetens and helps create tender crumb look for fine white sugar for the best texture
- Egg: brings it all together and gives structure use large and fresh for best results
- Vanilla extract: deepens flavor pure extract is worth it if you have it
- All-purpose flour: gives cookies their body sift if lumpy for the most even dough
- Baking powder: adds lift and airiness check freshness so cookies rise perfectly
- Baking soda: adds tenderness and helps browning
- Salt: balances the sweetness and rounds out flavors choose fine sea salt for even distribution
- Semi-sweet chocolate chips: create gooey puddles use a good brand that melts well
Instructions
- Preheat the Oven:
- Turn on your oven to three hundred fifty degrees Fahrenheit after making sure the rack is in the center position Line two baking sheets with parchment paper to prevent sticking
- Cream the Wet Ingredients:
- In a large bowl combine softened butter ricotta and sugar Beat with an electric mixer or a sturdy whisk for about two minutes until the mixture is fluffy and pale in color This step makes a big difference in your final cookie texture
- Add Egg and Vanilla:
- Crack in the egg and pour in vanilla extract Keep mixing until both are thoroughly integrated into the creamy base A smooth batter here means even cookies later
- Mix Dry Ingredients:
- In a separate medium bowl whisk flour baking powder baking soda and salt together This ensures the leavener and salt are dispersed evenly
- Combine Wet and Dry:
- Add the dry mixture to the wet in batches stirring gently after each addition Stop as soon as no dry flour remains to avoid overmixing which can make cookies tough
- Fold in Chocolate Chips:
- Use a gentle folding motion to blend in the chocolate chips This method keeps the dough soft and prevents streaks
- Shape the Cookies:
- Scoop out dough in rounded tablespoons and drop onto your prepared baking sheets Each scoop should be about two inches apart to allow for spreading
- Bake to Perfection:
- Slide trays into your oven and bake for eleven to thirteen minutes Rotate trays if needed for even baking Look for set edges and a surface that is just matte but not browned for the classic ricotta softness
- Cool Completely:
- Let cookies rest on the baking sheet for five minutes then transfer to a wire rack for complete cooling Texture improves as they cool and set
Save Ricotta cheese is my favorite touch in these cookies It makes them feel almost like little cakes Each time I bake them I am reminded of my grandmother’s Italian desserts and the surprise joy of family recipes passed down
Storage Tips
Keep cookies in an airtight container at room temperature for up to four days For longer storage you can freeze the fully baked cookies They thaw quickly and keep their tender bite well
Ingredient Substitutions
Mascarpone cheese can stand in for ricotta for an ultra creamy texture If you want to change up the flavor try dark chocolate chips or swirl in a bit of orange or lemon zest to the dough
Serving Suggestions
These are lovely with a cup of coffee or a glass of cold milk For dessert sandwiches I have filled them with vanilla ice cream for an extra treat
Cultural Context
Ricotta cookies have their roots in Italian baking using the cheese to transform basic bakes into something uniquely tender This version brings in American chocolate chip cookie personality for something all its own
Seasonal Adaptations
In spring and summer add lemon zest or berries for a fresher flavor
For winter stir in a little cinnamon or clove for warmth
During holidays drizzle with a simple glaze or dip half of each cookie in melted chocolate for festive flair
A few helpful notes
Cookies spread very little so shape gently for the best round tops
Be careful not to overbake or you will lose that signature moisture
For a richer flavor use chips with sixty percent cacao or higher
Success Stories
I have brought these to countless potlucks and gatherings and they are always the first platter empty Once a friend who claimed to dislike ricotta took the recipe and now makes it for her own family
Freezer Meal Conversion
To freeze simply form the dough balls and arrange them on a tray Freeze until solid then transfer to a zip top bag and keep up to two months Bake directly from frozen adding one to two minutes to the cook time
Save Enjoy these tender, cloud-like cookies any time you need a little sweet indulgence. They are sure to become a treasured part of your baking repertoire.
Recipe FAQ
- → What makes these cookies so soft?
Ricotta cheese gives these cookies a tender, pillowy texture while keeping them moist and light.
- → Can I substitute the chocolate chips?
Yes, try using dark, white, or even flavored chips to personalize sweetness and flavor to your taste.
- → Is chilling the dough necessary?
No, the dough can be baked right away. Chilling is optional but helps cookies stay thick and chewy.
- → How do I store these cookies?
Store in an airtight container at room temperature for up to 4 days to keep them fresh and soft.
- → Are there ways to enhance the flavor?
Add a pinch of cinnamon or a bit of orange zest to the dough for a bright, aromatic twist.
- → Can I freeze the cookies?
Yes, freeze fully baked cookies or the dough balls for up to two months. Bake from frozen, adding a minute or two as needed.