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

Scale

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