Description
Delightfully soft and creamy Ricotta Chocolate Chip Cookies made with ricotta cheese to add moisture and a tender crumb, combined with classic semi-sweet chocolate chips for a perfect balance of sweetness and texture. These cookies bake to a golden edge with a rich, melt-in-your-mouth center, perfect 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
- ½ tsp salt
- 1 tsp baking powder
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, use a mixer to beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which helps incorporate air for a tender cookie texture.
- Add Egg and Vanilla: Mix in the large egg and vanilla extract thoroughly to combine, providing structure and flavor to the dough.
- Incorporate Ricotta: Stir in the ricotta cheese until the batter is smooth and creamy, which adds moisture and softness 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 agents and seasoning.
- Combine Dry and Wet: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overworking the dough, which keeps cookies tender.
- Fold in Chocolate Chips: Carefully fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough for delicious chocolate bursts in every bite.
- Scoop Dough: Use a spoon or cookie scoop to portion out the dough onto the prepared baking sheet, spacing each scoop about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 12–15 minutes, or until the edges turn lightly golden brown while the centers remain soft and moist.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps them set and prevents breaking.
Notes
- Ensure butter is softened, not melted, for proper creaming with sugar.
- Do not overmix the dough after adding flour to keep cookies tender.
- Use full-fat ricotta cheese for best flavor and texture.
- Cookies will be softer when warm; let them cool fully for best consistency.
- Chocolate chips can be substituted with chunks or a mix of dark and milk chocolate for variation.
- Store cookies in an airtight container to keep them fresh for up to 5 days.
