Ricotta Chocolate Chip Cookies (Print Version)

Soft cookies with ricotta and chocolate chips for a delightful texture and rich, sweet flavor.

# Components:

→ Dairy

01 - 1 cup (250g) whole milk ricotta cheese
02 - 1/2 cup (115g) unsalted butter, softened

→ Baking Essentials

03 - 1 cup (200g) granulated sugar
04 - 1 large egg
05 - 1 teaspoon vanilla extract
06 - 2 cups (250g) all-purpose flour
07 - 1 teaspoon baking powder
08 - 1/4 teaspoon baking soda
09 - 1/4 teaspoon salt

→ Add-ins

10 - 1 cup (170g) semi-sweet chocolate chips

# Preparation Steps:

01 - Preheat your oven to 350°F (175°C) and equip two baking sheets with parchment paper.
02 - In a capacious mixing bowl, cream together the softened butter, ricotta cheese, and granulated sugar until the mixture achieves a light and fluffy consistency, approximately 2 minutes.
03 - Introduce the large egg and vanilla extract to the creamed mixture, beating until thoroughly integrated.
04 - In a separate bowl, deftly whisk together the all-purpose flour, baking powder, baking soda, and salt.
05 - Gradually incorporate the whisked dry ingredients into the wet ingredients, blending just until a cohesive dough forms.
06 - Gently fold the semi-sweet chocolate chips into the cookie dough.
07 - Utilize rounded tablespoons to drop portions of dough onto the prepared baking sheets, ensuring a spacing of approximately 2 inches between each mound.
08 - Bake the cookies for 11 to 13 minutes, or until the edges appear set and the tops register as just dry.
09 - Allow the cookies to cool on the baking sheet for 5 minutes. Subsequently, transfer them to a wire rack to achieve complete cooling.

# Expert Advice:

01 -
  • Soft and cake-like texture that stays fresh for days
  • Easy to make with simple pantry and fridge staples
  • Delightfully different from the usual chocolate chip cookie
02 -
  • Soft and fluffy from the ricotta so the cookies do not dry out even after days
  • Easy to customize with your favorite chocolate chips or even nuts
  • Great for make-ahead as the dough lasts well in the fridge
03 -
  • Creaming the butter and ricotta thoroughly at the start is what gives these cookies their airy yet moist crumb
  • Do not skip sifting or whisking your flour mixture so no pockets of leavener remain
  • If you love gooey chocolate chips press a few extra on top of the cookies before baking

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