Description
These Ricotta Chocolate Chip Cookies are soft, rich, and uniquely creamy thanks to the addition of ricotta cheese. They combine classic cookie flavors with a moist texture that melts in your mouth, making them perfect for dessert or an indulgent snack.
Ingredients
Scale
Wet Ingredients
- 1 cup ricotta cheese
- 1 large egg
- ½ cup unsalted butter, softened
- 1 tsp vanilla extract
- 1 cup granulated sugar
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Heat the oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, incorporating air for a tender cookie.
- Add Egg and Vanilla: Mix in the egg and vanilla extract thoroughly until the batter is smooth and evenly combined.
- Incorporate Ricotta Cheese: Stir in the ricotta cheese carefully, ensuring the mixture remains smooth and creamy without lumps.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ricotta mixture, mixing just until combined to avoid overworking the dough, which can make cookies tough.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips ensuring they are evenly distributed throughout the dough.
- Scoop Dough: Using a spoon or cookie scoop, drop dough portions onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading.
- Bake: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes or until the cookie edges turn a light golden color.
- Cool: Let the cookies cool on the baking sheet for a few minutes so they set up, then transfer them to a wire rack to cool completely before serving.
Notes
- For softer cookies, slightly underbake and let cool fully to finish cooking on the baking sheet.
- Ricotta cheese adds moisture; if desired, you can substitute with cream cheese but expect a different texture.
- Chill the dough briefly if it feels too sticky to handle for easier scooping.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
