Description
These Ricotta Chocolate Chip Cookies are delightfully soft and moist, combining creamy ricotta cheese with classic chocolate chips for a unique twist on a beloved favorite. They feature a tender crumb and a light, buttery flavor that balances the sweetness perfectly, making them an irresistible treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup ricotta cheese
- 1 cup granulated sugar
- 1 large egg
- ½ cup unsalted butter, softened
- 1 tsp vanilla extract
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: Preheat your 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 unsalted butter and granulated sugar together until the mixture becomes light and fluffy, ensuring an even texture for your cookies.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the butter-sugar mixture, mixing thoroughly to combine all flavors.
- Incorporate Ricotta Cheese: Stir in the ricotta cheese until the batter is smooth, which adds a moist, tender texture to the cookies.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough and keeping the cookies tender.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough.
- Shape Cookies: Using a spoon or cookie scoop, drop dough portions onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden, indicating they are perfectly cooked.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps them set and maintain their shape.
Notes
- For creamier texture, use whole milk ricotta cheese.
- Make sure the butter is softened, not melted, for best creaming results.
- Do not overmix the dough to prevent tough cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Chocolate chips can be substituted with chunks or different types like dark or milk chocolate.
