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ricotta chocolate chip cookies recipe

Ricotta Chocolate Chip Cookies

These Ricotta Chocolate Chip Cookies are soft, cake-like, and tender with a slight tang from the whole-milk ricotta. They bake to perfection with pale tops and golden edges, making them a perfect treat for cookie exchanges or coffee hours. The mini chocolate chips ensure a burst of chocolate in every bite.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 people
Course: Dessert, Snack
Cuisine: Italian-American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup whole-milk ricotta cheese strained for 60 minutes if watery
  • 3/4 cup granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1/2 –3/4 cup semi-sweet mini chocolate chips
  • Optional: 2 tablespoons orange zest or 1/3 cup unsweetened cocoa powder for variations

Method
 

Prepare dry ingredients:
  1. In a medium bowl, whisk together flour, baking powder, and salt. This helps the leavening to distribute evenly throughout the dough.
Beat ricotta and sugar:
  1. In a separate bowl, beat ricotta and sugar for about 2 minutes until the mixture is creamy and slightly aerated.
Add egg and vanilla:
  1. Add the egg and vanilla extract to the ricotta-sugar mixture and mix until smooth.
Combine wet and dry ingredients:
  1. Gradually add the dry ingredients to the wet mixture, mixing on low until just combined. Be careful not to overmix to avoid a tough texture.
Fold in chocolate chips:
  1. Gently fold in the mini chocolate chips until evenly distributed throughout the dough.
Chill dough:
  1. Cover the dough and chill for at least 1 hour, up to 24 hours. Chilling the dough helps with texture and ensures the cookies hold their shape when baked.
Preheat oven:
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Form and bake cookies:
  1. Scoop 1-inch balls of dough, lightly flatten with a floured fork, and place them on the baking sheet. Bake for about 15 minutes until the tops are pale and the edges are lightly golden.
Cool and enjoy:
  1. Let the cookies rest on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Notes

  • If your ricotta looks watery, make sure to strain it for 60 minutes to prevent soggy dough.
  • You can experiment with flavors by adding a tablespoon of orange zest or swapping a third of the flour with cocoa powder for a double chocolate version.
  • Store the cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread to keep them soft.
  • These cookies freeze well for up to two months. You can also freeze the dough, portion it, and bake directly from the freezer.