Ricotta Chocolate Chip Cookies

These ricotta chocolate chip cookies are so soft and cake-like. They are pretty much little cakes in a cookie form.

While most chocolate chip cookies are either crispy or chewy, these ricotta chocolate chip cookies are tender and soft. They get this way from the ricotta cheese. It's pretty magical.

Be sure to use mini chocolate chips in these ricotta chocolate chip cookies so that the cookies will form into fluffy rounds with the chips evenly distributed throughout the cookies.

I took these cookies to work to share, and they were a huge hit. They are perfect for when you are craving a soft cookie. In addition, they would be easy to ship during the holidays because they would hold their shape and not turn into crumbs. Plus, they stay fresh for up to 5 days in an airtight container.

cookies, ricotta, chocolate chip

cookies, dessert

American

Yield: 36 cookies

Ricotta Chocolate Chip Cookies

ingredients:

• 10 ounces (2 cups) unbleached all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 8 tablespoons unsalted butter, at room temperature
• 7 ounces (1 cup) granulated sugar
• 1 large egg plus one large egg yolk
• 1 teaspoon pure vanilla extract
• 8 ounces (1 cup) ricotta cheese
• 4 1/2 ounces (3/4 cup) mini semisweet chocolate chips

instructions:

1. Heat your oven to 350 degrees F with an oven rack in the middle. Line 2 half sheet pans with parchment paper. 
2. In a bowl, whisk together the flour, salt, and baking soda. 
3. In a stand mixer with the paddle attachment, beat the butter and sugar on medium-high until fluffy, about 3 minutes. Add the egg, egg yolk, and the vanilla, and beat until combined. 
4. Reduce the speed to low and add the flour in thirds, alternating with the ricotta in 2 additions. 
5. Stir in the chocolate chips by hand. 
6. Using a tablespoon scoop or a heaping tablespoon, drop the dough onto the baking sheets. Bake the cookies, one sheet at a time, for 12 to 14 minutes, until set on the edges. 
7. Cool the cookies on the baking sheets for 5 minutes, and then transfer them to a wire rack. 

https://www.karenskitchenstories.com/2018/05/ricotta-chocolate-chip-cookies.html

Recipe adapted from Cook's Country Magazine Feb/Mar 2018

If you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

• Sensational Snickerdoodles from All That's Left Are The Crumbs
• Ricotta Chocolate Chip Cookies from Karen's Kitchen Stories
• Coconut brownies from Flours and Frostings
• Strawberry Rhubarb Crumble Bars with Pistachios from The Spiced Life