Chocolate Chip Ricotta Cookies are the softest chocolate chip cookies out there! Made with ricotta cheese and mini chocolate chips, one bite and you’ll be hooked!
If you love soft and moist cookies, these Chocolate Chip Ricotta Cookies are for you. Light and fluffy, these cookies are an Italian-inspired take on traditional chocolate chip cookies.
Chocolate cookie fans, don’t miss these Italian Almond Chocolate Cookies, classic Anise Cookies, or these Triple Chocolate Chip Cookies. And, for a real chocolatey treat, check out these Chocolate Espresso Cookies or this thick and rich Italian Hot Chocolate.
Why You Need to Make These Cookies!
One bite of these super soft Chocolate Chip Ricotta Cookies and you’ll be hooked! They are perfect balance of sweetness and sure to be a new favorite.
If you love traditional soft ricotta cookies, you’ll love this version that’s filled with mini chocolate chips. They stay soft for days and are great for any occasion.
This is also a great recipe to use up leftover ricotta cheese. Just be sure to drain the ricotta ahead of time so the batter isn’t too wet.
I like to make these to have on hand for the week. They are the perfect addition to lunches and just a fun treat to have on hand.
This recipe does require that the dough chill for at least two hours before baking. You could even make the dough a day in advance and chill overnight.
Be sure to give these Chocolate Chip Ricotta Cookies a try! You’re going to love this sweet and unique take on a classic cookie!
Ingredients and Substitutions
- Butter: here I use unsalted room temperature butter. If you only have salted butter, use that and omit the additional salt in the batter.
- All Purpose Flour: use regular unbleached flour and weigh it for accurate measurement.
- Ricotta Cheese: regular whole milk ricotta cheese is ideal. Be sure to strain it before using to remove any additional moisture.
- Sugar: I just use regular granulated sugar. You could use less if you wanted to cut down on the amount of sugar used.
- Mini Chocolate Chips: I like the way the mini chocolate chips find their way into every bite of the cookie. You can substitute regular-sized semi sweet chocolate chips here.
How to Make Chocolate Chip Ricotta Cookies
These Chocolate Chip Ricotta Cookies are simple to make. They do require chill time before baking, so plan ahead when making them.
Step 1: make the batter
Firstly, whisk together the dry ingredients in a medium bowl and set aside. Then, in a large bowl combine the drained ricotta, softened butter, and sugar. Use a handheld mixer to mix until light and fluffy; about 2 minutes. Mix in the egg and vanilla, then add in the dry ingredients and mix until just combined.
Step 2: add in the chocolate chips and chill
The last step for preparing the batter is folding in the chocolate chips. Then, cover the bowl with a lid or plastic wrap and chill in the refrigerator for at least two hours or up to 24 hours.
Step 3: roll into balls
Once the dough has chilled, preheat oven to 350 degrees. Use a cookie scoop or spoon to portion out dough and roll into balls. If your hands get sticky, dampen them before rolling. This recipe makes about 3 dozen cookies total.
Step 4: bake the cookies
The final step to making Chocolate Chip Ricotta Cookies is to bake the dough balls. Place in a preheated 350 degree and bake for about 10-12 minutes. Note that the cookies won’t change color much. Let them cool on the baking sheet before moving to a rack to cool completely.
Recipe Tips
- If your ricotta seems wet, be sure to drain it before using. You can do this by placing the ricotta in a fine mesh sieve over a bowl for about an hour before using.
- Be sure you are using room temperature butter so that the ingredients mix together well.
- You can make the batter up to 24 hours in advance, but be sure to chill for at least two hours before baking.
- Note that the cookies won’t change color much when baking. You will know they are done when they begin to flatten and get slightly darker underneath.
- Store cooled Chocolate Chip Ricotta Cookies in an airtight container in the refrigerator for up to a week. You can also freeze for up to two months.
Frequently Asked Questions
Most store-bought ricotta cheeses are dry and don’t need a full straining before using. If your ricotta appears wet, be sure to place it in a fine mesh sieve over a bowl and let sit an hour before using.
While Italians don’t make traditional chocolate chip cookies, they do have many chocolate-based cookies that use chocolate chips like these Chocolate Chip Ricotta Cookies.
Ricotta cookies should be stored in an airtight container in the refrigerator and stay fresh for up to a week. You can also freeze in an airtight container for up to two months.
More Ricotta Cookies!
Love this recipe? Please leave a 5-star rating in the recipe card below and/or review in the comments section further down the page.
Love this recipe? Please leave a 5-star rating in the recipe card below and/or review in the comments section further down the page.
Chocolate Chip Ricotta Cookies
Equipment
- baking sheet
Ingredients
- 2 cups all purpose flour (270 grams)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup ricotta cheese, drained (whole milk)
- 1 large egg
- 1 teaspoon vanilla
- ¾ cup mini chocolate chips
Instructions
- In a bowl, whisk together the flour, baking powder, and salt; set aside.
- In a separate bowl, use a handheld mixer to mix together the butter, sugar, and ricotta cheese. Mix for about 2 minutes until light and fluffy. Add in the egg and vanilla, and mix until just combined. Pour in the flour mixture and mix until combined. Use a rubber spatula to stir in the mini chocolate chips.
- Cover the mixing bowl with plastic wrap and chill in the refrigerator for at least two hours or up to 24 hours.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Use a cookie scoop to roll out balls of dough and place on cookie sheet leaving about two inches between each cookie (you should be able to get a dozen cookies on each baking sheet).
- Bake for 12-13 minutes, or until the cookie starts to puff up. Be careful not to over bake. Let cool on baking pan for 5 minutes, then transfer to wire rack to cool completely.
Video
Notes
- If your ricotta seems wet, be sure to drain it before using. You can do this by placing the ricotta in a fine mesh sieve over a bowl for about an hour before using.
- Be sure you are using room temperature butter so that the ingredients mix together well.
- You can make the batter up to 24 hours in advance, but be sure to chill for at least two hours before baking.
- Note that the cookies won’t change color much when baking. You will know they are done when they begin to puff up and get slightly darker underneath.
- Store cooled Chocolate Chip Ricotta Cookies in an airtight container in the refrigerator for up to a week. You can also freeze for up to two months.
Hi! Just want to confirm that it is 1/2 cup of butter(one stick/8tbsp)? It looks like half of a stick in the picture of all of the ingredients… thanks!
yes! It’s 1/2 a cup (one stick). Hope you love the cookies!
My dough was dense and shaggy almost like bread. I don’t know if I did something wrong?
I’m sorry to hear that. It sounds like you must have left out an ingredient since the dough should be soft and scoop-able. I hope you try this recipe again!
Can you swap the regular flour with Gluten free if need be?
I’ve never done that with this recipe but I find the cup-for-cup GF flour brands are the best for baking.
Hi, I made the chocolate chip ricotta cookies and they were the best I have ever had. My question is if I wanted to make them a chocolate chocolate chip ricotta cookie how would I do that? I assume I would have to mix cocoa powder with all the other ingredients but I do not know how much to use.
Hi Victor. I’m so happy you loved the cookie. If you want to add cocoa powder, I’d start with about 1/4 a cup mixed into the batter. Let me know how it works for you. enjoy!
Maybe look at some other chocolate chocolate chip cookie recipes and go from there. It may be a few times of guesswork before getting there. Wish I had a better answer!
Awesome cookies!
Thank you! 🙂
Never tried ricotta cookies before. Sounds delicious. Thanks for sharing
I had no idea that ricotta will add so much flavor and beautiful texture to these cookies. Loved these.
It’s my go-to ingredient for so many baked goods!
Love how fluffy these turn out due to the ricotta! Never baked with ricotta before and now, I’m a big fan!
Such a great idea to use ricotta in these cookies! They look delicious
I’ve made these and now they are my favorite cookies
yay! I’m so happy to hear that. They are so good 🙂
Has anyone ever frosted these?
I would recommend just using a simple glaze with powdered sugar and milk, yum!
Is the calories &sugar for one cookie
yes!