Chocolate Chip Ricotta Cookies Recipe
Introduction
These Chocolate Chip Ricotta Cookies are soft, tender, and perfectly balanced with creamy ricotta and sweet chocolate chips. They offer a delightful twist on the classic cookie, with a subtle richness that makes them irresistibly tasty. Perfect for any occasion and easy to make at home.
Ingredients
- 2 cups All-purpose flour
- 1 cup Ricotta cheese (Full fat)
- ½ cup Butter (Unsalted, Room temperature)
- ½ cup Brown sugar
- ½ cup Granulated sugar
- 1 cup Chocolate chips (Semisweet)
- 1 Egg (Large, Room temperature)
- 1 tsp Vanilla extract
- ¼ tsp Baking soda
- 1 tsp Baking powder
- ½ cup Additional granulated sugar (For rolling cookie dough balls)
Instructions
- Step 1: Add butter, granulated sugar, and brown sugar to a mixing bowl and beat everything together until creamy.
- Step 2: Add the egg and vanilla extract, mixing until just combined.
- Step 3: Mix in the ricotta cheese gently until just combined.
- Step 4: In a separate bowl, whisk together the flour, baking powder, and baking soda.
- Step 5: Gradually add the dry flour mixture into the wet ingredients, mixing until just combined.
- Step 6: Stir in the chocolate chips, then chill the dough in the refrigerator for about an hour to make it easier to handle.
- Step 7: Scoop tablespoons of dough and roll each ball in the additional granulated sugar until fully coated.
- Step 8: Place the coated dough balls on a baking tray lined with parchment paper, spacing them apart.
- Step 9: Bake at 350 degrees F for 12-15 minutes, or until the edges are slightly crispy and golden brown.
- Step 10: Allow cookies to cool to room temperature before enjoying.
Tips & Variations
- Use full-fat ricotta for the creamiest texture; low-fat versions may result in drier cookies.
- Try adding chopped nuts like walnuts or pecans for extra crunch.
- For a citrus twist, add a teaspoon of lemon zest to the dough.
- If you prefer softer cookies, slightly underbake and let them cool on the tray.
Storage
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a sealed container for up to 2 months. To reheat, warm in a low oven or microwave for a few seconds to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use part-skim ricotta instead of full-fat?
Yes, but full-fat ricotta yields the best texture. Part-skim may make cookies less tender and slightly drier.
Do I need to chill the dough before baking?
Chilling the dough helps it firm up, making it easier to handle and preventing excessive spreading during baking.
Print
Chocolate Chip Ricotta Cookies Recipe
- Total Time: 1 hour 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightfully soft and tender Chocolate Chip Ricotta Cookies that combine the richness of ricotta cheese with sweet semi-sweet chocolate chips. These cookies have a unique creamy texture, are rolled in sugar for a slight crunch, and baked to golden perfection. Perfect for an indulgent treat or sharing with friends and family.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour
- ¼ tsp Baking soda
- 1 tsp Baking powder
- ½ cup Additional granulated sugar (for rolling cookie dough balls)
Wet Ingredients
- ½ cup Butter (Unsalted, Room temperature)
- ½ cup Brown sugar
- ½ cup Granulated sugar
- 1 Egg (Large, Room temperature)
- 1 tsp Vanilla extract
- 1 cup Ricotta cheese (Full fat)
Additions
- 1 cup Chocolate chips (Semisweet)
Instructions
- Cream Butter and Sugars: Add butter, granulated sugar, and brown sugar into a mixing bowl and beat together until the mixture is smooth and creamy.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture and mix until just combined, ensuring the batter is smooth but not over-mixed.
- Mix in Ricotta Cheese: Add the ricotta cheese and blend gently until incorporated into the wet ingredients, maintaining a creamy texture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda to evenly distribute the leavening agents.
- Mix Dry Into Wet: Gradually add the dry flour mixture into the wet batter and mix until just combined, being careful not to overwork the dough.
- Fold in Chocolate Chips and Chill: Stir in the semi-sweet chocolate chips evenly throughout the dough, then chill the dough in the refrigerator for about one hour to firm it and make it easier to handle.
- Prepare Dough Balls: Scoop tablespoons of chilled dough and roll each ball in the additional granulated sugar until well coated, creating a sugary crust.
- Arrange on Baking Tray: Place the coated dough balls onto a parchment paper-lined cookie tray, spacing them adequately to allow for spreading during baking.
- Bake Cookies: Preheat the oven to 350°F (175°C) and bake the cookies for 12-15 minutes or until the edges are slightly crispy and golden brown, while the centers remain soft.
- Cool and Serve: Allow the cookies to cool to room temperature on the tray before serving to set their texture and enjoy their creamy, soft bite.
Notes
- Chilling the dough is important to prevent excessive spreading and to enhance the texture.
- Using full-fat ricotta cheese will result in a moister and tender cookie.
- Be careful not to overmix the batter after adding flour to avoid tough cookies.
- Cookies can be stored in an airtight container for up to 3 days or frozen for longer storage.
- For a variation, you can substitute semi-sweet chocolate chips with dark or white chocolate chips.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate chip ricotta cookies, soft cookies, ricotta cheese cookies, homemade cookies, sweet treats
