Name: Ricotta Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Italian-American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 1 cup ricotta cheese (whole milk); 1 large egg; 1 teaspoon vanilla extract; 1 cup semisweet chocolate chips

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If you’ve never experienced the pillowy magic of Ricotta Chocolate Chip Cookies, you’re truly in for a treat! These cookies offer the harmonious blend of a soft, cake-like texture with creamy ricotta, studded generously with luscious chocolate chips. Each bite delivers a melt-in-your-mouth experience, marrying Italian-American baking tradition with everyone’s favorite cookie flavor. Make a batch for family night, share with friends, or hoard them all for yourself—either way, they tend to disappear in a flash.

Ricotta Chocolate Chip Cookies Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient here plays a key part in crafting your Ricotta Chocolate Chip Cookies with irresistible softness, rich flavor, and a gentle hint of vanilla. Gather these basics for a spectacularly memorable cookie that’s easy to whip up in no time.

Unsalted Butter (1/2 cup, softened): Use room temperature butter for perfect creaming and ultra-tender cookies.
Granulated Sugar (1 cup): Adds sweetness and helps with the cookies’ signature light texture.
Whole Milk Ricotta Cheese (1 cup): The secret to soft, fluffy cookies—be sure it’s well-drained for best results.
Large Egg (1): Acts as a binder, giving structure and a touch of richness.
Vanilla Extract (1 teaspoon): Brings all the flavors together with its warm, fragrant notes.
All-Purpose Flour (2 cups): Provides the foundation and just the right chewiness.
Baking Powder (1 teaspoon): Ensures the cookies rise slightly for a cakey bite.
Baking Soda (1/2 teaspoon): Works with the baking powder and ricotta to keep things soft.
Salt (1/4 teaspoon): Balances sweetness and amplifies every flavor.
Semisweet Chocolate Chips (1 cup): Don’t skimp—these bursts of chocolate make each bite irresistible!

How to Make Ricotta Chocolate Chip Cookies

Step 1: Prep the Oven and Baking Sheets

Start by preheating your oven to 350°F. This creates the perfect environment for the cookies to puff up and set just right. Line two baking sheets with parchment paper to prevent sticking and make cleanup a breeze.

Step 2: Cream Butter and Sugar

Grab a large mixing bowl and cream the softened butter with the granulated sugar. Mix until the blend is light, fluffy, and pale—this step traps air in the dough, setting you up for tender, cake-like Ricotta Chocolate Chip Cookies.

Step 3: Add Ricotta, Egg, and Vanilla

Now, mix in the ricotta cheese, egg, and vanilla extract. Beat until the mixture is smooth and fully combined. You’ll notice the dough takes on a creamy, cloud-like texture right away.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution so you don’t get any pockets of bitterness or uneven rising.

Step 5: Bring it All Together

Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Be careful not to over-mix—this keeps your Ricotta Chocolate Chip Cookies soft and tender.

Step 6: Fold in Chocolate Chips

With a spatula, fold in the semisweet chocolate chips. Make sure they’re evenly distributed for the ultimate burst of chocolate in every bite.

Step 7: Scoop and Bake

Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about two inches apart. Bake for 10–12 minutes, until just the edges are lightly golden. Don’t overbake; the inside should stay moist and fluffy.

Step 8: Cool and Enjoy

Let the cookies cool on the baking sheet for five minutes before transferring them to a wire rack. This sets their structure and keeps them perfectly soft. Now stand back and watch them disappear!

How to Serve Ricotta Chocolate Chip Cookies

Garnishes

Give your Ricotta Chocolate Chip Cookies a little upgrade by dusting them lightly with powdered sugar just before serving. For festive occasions, a drizzle of melted dark chocolate or a handful of mini chocolate chips pressed into the tops while still warm adds a charming finish.

Side Dishes

While utterly delightful on their own, these cookies are heavenly with a glass of cold milk, a hot espresso, or even a scoop of vanilla bean gelato. For a dinner party, try pairing them with a tangy citrus salad or fresh berries to balance the richness.

Creative Ways to Present

Stack a few Ricotta Chocolate Chip Cookies in a clear cellophane bag tied with a ribbon for a thoughtful homemade gift. Build a cookie tower for a birthday celebration, or crumble them over a bowl of creamy vanilla yogurt for a decadent breakfast treat. Kids love making sandwich cookies by smearing a bit of Nutella or mascarpone between two cookies—why not give it a whirl?

Make Ahead and Storage

Storing Leftovers

Ricotta Chocolate Chip Cookies stay soft and delicious for several days when stored in an airtight container at room temperature. If you live in a humid climate, you may want to toss in a slice of white bread to help maintain their texture and keep them from getting too moist or sticky.

Freezing

These cookies freeze surprisingly well! Lay them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag or freezer-safe container. They’ll keep their flavor and soft texture for up to three months, making them perfect for prepping ahead or emergency cookie cravings.

Reheating

If you love that fresh-baked warmth, simply pop a cookie in the microwave for 10–15 seconds before eating. This brings back that just-out-of-the-oven softness and makes the chocolate chips extra melty—pure bliss with a cup of coffee!

FAQs

Why use ricotta cheese in cookies?

Ricotta cheese adds incredible moisture and a delicate richness to cookies, making them soft and tender without tasting overtly cheesy. It’s a secret ingredient that transforms classic chocolate chip cookies into something truly special.

Can I use part-skim ricotta?

Whole milk ricotta gives the best texture and flavor, but if part-skim is all you have, it’ll still work—just know that the cookies may be slightly less rich and moist.

How do I prevent the cookies from spreading too much?

Ensure your butter is softened, not melted, and take care not to over-mix the dough. Chilling the dough for 30 minutes before baking is a great trick if your kitchen is especially warm or humid.

Can I add nuts or other mix-ins?

Absolutely! Chopped toasted walnuts, pecans, or even dried cherries all play beautifully with the creamy texture and chocolate chips in these Ricotta Chocolate Chip Cookies.

Are these cookies suitable for freezing as unbaked dough?

Yes, you can portion out the dough and freeze it on a baking sheet before transferring to a bag. Bake directly from frozen—just add an extra minute or two to the baking time for fresh, warm cookies anytime.

Final Thoughts

I can’t wait for you to experience the delight of Ricotta Chocolate Chip Cookies right in your kitchen. They have a way of winning over everyone who tries them—soft, chocolatey, and just a little unexpected. Give this recipe a whirl, share them with friends, and watch them disappear before your eyes!

Ricotta Chocolate Chip Cookies Recipe

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4.7 from 10 reviews

Author: admin
Total Time: 27 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Indulge in these soft and moist Ricotta Chocolate Chip Cookies that are bursting with flavor. The addition of ricotta cheese gives them a delightful texture and richness, making them a favorite for any occasion.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients:

1/2 cup unsalted butter, softened
1 cup granulated sugar
1 cup ricotta cheese (whole milk)
1 large egg
1 teaspoon vanilla extract

Additions:

1 cup semisweet chocolate chips

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Instructions

Preheat: Preheat oven to 350°F and line two baking sheets with parchment paper.
Cream: In a large mixing bowl, cream together butter and sugar until light and fluffy.
Combine: Beat in ricotta cheese, egg, and vanilla extract until smooth.
Mix: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Add Chips: Fold in chocolate chips.
Bake: Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden.
Cool: Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.