Chocolate Chip Ricotta Cookies Recipe

Ricotta Chocolate Chip Cookies are the softest! One bite of this ricotta cheese and micro chocolate chip treat will hook you!

– 2 cups all purpose flour (270 grams) – 2 teaspoons baking powder – ½ teaspoon salt – ½ cup unsalted butter, softened – 1 cup granulated sugar – 1 cup ricotta cheese, drained (whole milk) – 1 large egg – 1 teaspoon vanilla – ¾ cup mini chocolate chip

Ingredient

Direction

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1

Flour, baking powder, and salt should be mixed together in a bowl using a whisk, and then left aside.

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2

In a separate bowl, use a hand mixer to combine butter, sugar, and ricotta cheese. Mix for two minutes until frothy and light.

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3

Stir in the vanilla and egg until combined. Add the flour mixture and stir well. Cut and mix chocolate chips using a rubber spoon.

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4

Wrap the bowl in plastic wrap and put it in the fridge for at least two hours or up to 24 hours.

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5

Heat the oven to 350 degrees when you're ready to bake. Put baking paper or a nonstick baking mat on the bottom of a baking sheet.

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6

Roll dough balls using a cookie scoop and lay them on a cookie sheet with two inches between them. Twelve cookies per baking sheet.

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7

Bake the cookie for 12–13 minutes till it rises. Limit baking time. After 5 minutes in the baking pan, finish cooling on a wire rack.

Also See

Orange Ricotta Cake Recipe