Chocolate Chip Ricotta Cookies

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!

Course Dessert

Cuisine Italian

Keyword Ricotta Cookies

Prep Time 10

Cook Time 12

Chill Time 2

Total Time 2 22

Servings cookies

Calories 102kcal

Author Angela Allison

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.

Nutrition