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Ricotta Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 61 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: About 15 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Ricotta Chocolate Chip Cookies are soft, moist, and delightfully rich thanks to creamy ricotta cheese mixed into the batter. Perfectly balanced sweetness and melty semi-sweet chocolate chips make these cookies an irresistible treat for any occasion.

Ingredients

Wet Ingredients

  • 1 cup ricotta cheese
  • 1 cup granulated sugar
  • 1 large egg
  • ½ cup unsalted butter, softened
  • 1 tsp vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt

Add-ins

  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure cookies don’t stick and bake evenly.
  2. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, creating a smooth base for the dough.
  3. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture, mixing thoroughly to combine all wet flavors evenly.
  4. Mix in Ricotta: Stir in the ricotta cheese carefully until the batter is smooth and well combined, adding extra moisture and tenderness to the cookies.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
  6. Incorporate Dry Ingredients: Gradually add the dry mixture into the wet ingredients, mixing gently until just combined to avoid overworking the dough.
  7. Add Chocolate Chips: Fold in the semi-sweet chocolate chips evenly throughout the dough for delicious melty pockets in every bite.
  8. Scoop Dough: Using a spoon or cookie scoop, place dollops of dough onto the prepared baking sheet, leaving about 2 inches between each cookie for spreading.
  9. Bake Cookies: Bake in the preheated oven for 12–15 minutes or until the edges turn lightly golden, signaling they are perfectly baked.
  10. Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they set properly.

Notes

  • For best texture, use full-fat ricotta cheese and soften butter to room temperature before starting.
  • Do not overmix the dough once the flour is added to keep cookies tender.
  • If you prefer, substitute semi-sweet chocolate chips with dark or milk chocolate chips according to taste.
  • Store cookies in an airtight container at room temperature for up to 3 days.
  • This recipe can be doubled for a larger batch; just adjust baking times slightly if making more cookies per sheet.

Find it online: https://slsrecipes.com/ricotta-chocolate-chip-cookies-recipe/