Description
These Ricotta Chocolate Chip Cookies are soft, moist, and incredibly flavorful thanks to the addition of creamy ricotta cheese. With a tender crumb and melty chocolate chips in every bite, they offer a delightful twist on classic chocolate chip cookies. Perfect for anyone looking for a richer, more indulgent homemade cookie.
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 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, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which incorporates air for a tender cookie.
- Add Egg and Vanilla: Crack in the large egg and add vanilla extract, mixing thoroughly to combine these wet ingredients well.
- Incorporate Ricotta Cheese: Stir in the ricotta cheese until the batter is smooth and homogenous, which adds moisture and richness.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing which can toughen cookies.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough so they are evenly dispersed throughout.
- Shape Cookies: Scoop spoonfuls of dough onto the prepared baking sheet spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden but the centers remain soft.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely, which helps them set and prevents breaking.
Notes
- For softer cookies, do not overbake; remove as soon as edges turn golden.
- Ricotta cheese adds moisture and a slight tang, enhancing cookie texture and flavor.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips according to preference.
- Ensure butter is softened but not melted for proper creaming with sugar.
- Storing cookies in an airtight container keeps them fresh for up to 4 days.
