Description
These Ricotta Chocolate Chip Cookies are soft, cake-like treats that combine the creamy richness of ricotta cheese with classic semi-sweet chocolate chips, resulting in a moist and tender dessert perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup ricotta cheese (whole milk)
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Prepare the oven and baking sheets. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Mix dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined, ensuring a uniform texture in the dough.
- Cream butter and sugar. In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add ricotta, egg, and vanilla. Incorporate the ricotta cheese, egg, and vanilla extract into the butter-sugar mixture, mixing until the batter is smooth and homogeneous.
- Combine dry and wet ingredients. Gradually add the dry flour mixture to the wet ingredients, stirring gently just until combined to avoid overmixing which can produce tough cookies.
- Fold in chocolate chips. Carefully fold in the semi-sweet chocolate chips to distribute them evenly throughout the dough.
- Scoop dough onto baking sheets. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading during baking.
- Bake the cookies. Place the baking sheets in the oven and bake for 12 to 15 minutes, or until the edges of the cookies turn lightly golden, indicating they are cooked through but still soft.
- Cool before serving. Allow the cookies to cool on the baking sheets for 5 minutes to set, then transfer them to a wire rack to cool completely or serve warm.
Notes
- Ricotta cheese keeps these cookies soft and gives them a moist, cake-like texture.
- You can substitute mini chocolate chips for more even distribution of chocolate throughout the cookies.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- For longer storage, freeze the cookies and thaw them before serving.
