If you’ve never tried Ricotta Chocolate Chip Cookies, prepare to be instantly smitten! These cookies are pillowy-soft, irresistibly moist, and speckled with melty chocolate chips in every bite. Ricotta brings a subtle, creamy richness that elevates the humble chocolate chip cookie, making each bite feel a little bit decadent and totally special. Perfect for bake sales, afternoon treats, or cozy weekends with a cup of coffee, this recipe is about to become your new favorite cookie adventure!
Ingredients You’ll Need
Don’t you just love it when a recipe calls for simple ingredients that work a little magic together? Each component here brings something specific to the texture, flavor, or color of these Ricotta Chocolate Chip Cookies—so let’s take a closer look at what makes them shine.
- All-purpose flour: Gives the cookies their structure and that light, cake-like crumb we all crave!
- Baking powder: Adds lift for a pillowy, soft cookie rather than something dense or heavy.
- Baking soda: Ensures just the right amount of spread and beautiful golden edges.
- Salt: Balances the sweetness and makes each bite more flavorful.
- Unsalted butter (softened): Adds needed richness and a melt-in-your-mouth texture.
- Granulated sugar: Sweetens the dough and also contributes to that perfect tender crumb.
- Ricotta cheese (whole milk): The superstar ingredient! It keeps cookies soft and gives them their uniquely moist, cake-like sensation.
- Large egg: Binds everything together and strengthens the dough.
- Vanilla extract: Adds a warm, aromatic depth that pairs beautifully with both ricotta and chocolate.
- Semi-sweet chocolate chips: The classic cookie treat—use mini chips if you’d like more even chocolate throughout!
How to Make Ricotta Chocolate Chip Cookies
Step 1: Prep Your Baking Tools
Preheat your oven to 350°F for that ideal low-and-slow bake. Grab two baking sheets and line them with parchment paper—this not only prevents sticking, but also makes cleanup a breeze. It’s the little things!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step is all about even distribution, which helps your Ricotta Chocolate Chip Cookies bake up with the perfect texture from the very first batch.
Step 3: Cream Butter and Sugar
In a separate large bowl, beat the softened butter and granulated sugar until the mixture looks light, fluffy, and pale. This process introduces air, making every cookie softer and slightly taller!
Step 4: Blend in Ricotta, Egg, and Vanilla
Add the ricotta cheese, egg, and vanilla extract to your creamy butter-sugar mixture. Beat until everything looks smooth and luscious—this ensures every bite of your Ricotta Chocolate Chip Cookies has that signature tenderness.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet bowl, stirring just until combined. Be gentle here: over-mixing can make your cookies tough rather than tender and cakey.
Step 6: Add Chocolate Chips
Fold in the semi-sweet chocolate chips with a spatula so they’re evenly spread throughout the dough. You’ll start seeing and smelling the magic taking shape already!
Step 7: Shape and Bake
Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them two inches apart so they have room to puff up and spread. Bake for 12–15 minutes, or until the edges turn a delicate golden color and the centers look set.
Step 8: Cool and Enjoy
Let your Ricotta Chocolate Chip Cookies cool on the baking sheet for five minutes—this lets them firm up just enough. Then, carefully transfer to a wire rack to finish cooling (or sneak a warm one—no judgment here!).
How to Serve Ricotta Chocolate Chip Cookies
Garnishes
For an extra special touch, dust your cooled cookies with a little powdered sugar or add a few extra chocolate chips on top right before baking. A sprinkle of flaky sea salt works wonders, too—your taste buds will be doing a happy dance.
Side Dishes
Pair these cookies with a glass of cold milk, a frothy cappuccino, or even a scoop of vanilla gelato for a classic Italian-American treat. They’re also fantastic alongside fresh berries or orange wedges for a lovely color contrast and fruity brightness.
Creative Ways to Present
Stack your Ricotta Chocolate Chip Cookies on a pretty cake stand for a tea party, or wrap them in parchment and baker’s twine as adorable edible gifts. For parties, make mini versions and serve with tiny cups of espresso—every bite feels fancy and fun.
Make Ahead and Storage
Storing Leftovers
Keep your Ricotta Chocolate Chip Cookies soft by storing them in an airtight container at room temperature. A slice of bread added to the container can help keep them moist for up to four days—if they last that long!
Freezing
To save some for later, freeze fully cooled cookies in a zip-top bag or airtight container, with parchment between layers to prevent sticking. They’ll stay delicious for up to three months—just pull them out whenever a craving strikes.
Reheating
If you want to recreate that fresh-from-the-oven magic, pop chilled or frozen cookies in a 300°F oven for 3-5 minutes. You’ll bring back the softness and get those chocolate chips melty once again.
FAQs
Can I use low-fat ricotta instead of whole milk ricotta?
Yes, you can use low-fat ricotta, but be aware that the cookies may turn out slightly less rich and moist. Whole milk ricotta really gives Ricotta Chocolate Chip Cookies their signature creamy texture, but the lighter option works in a pinch.
What’s the best way to measure flour for these cookies?
For the most accurate results, fluff the flour with a spoon, sprinkle it into your measuring cup, and level it off with a knife. Too much flour can make the cookies dry, so avoid scooping directly from the bag.
Can I substitute something else for the chocolate chips?
Absolutely! Try white chocolate chips, dried cherries, or chopped nuts. Ricotta Chocolate Chip Cookies are wonderfully versatile, so feel free to get creative with your mix-ins.
How do I know when the cookies are done?
Look for edges that are lightly golden and centers that no longer appear wet. The cookies will set up more as they cool, so don’t overbake—soft centers mean ultra-tender, delicious results.
Can I refrigerate the dough before baking?
Definitely! Chilling the dough for 30 minutes (or up to overnight) will make slightly puffier cookies and enhance the flavors. Just let it sit at room temp for a few minutes before scooping so it’s easy to handle.
Final Thoughts
I can’t wait for you to experience how delightful Ricotta Chocolate Chip Cookies truly are! They bring a touch of Italian charm to an everyday classic, and every bite is pure comfort and joy. Bake a batch soon—you might just discover your new go-to cookie recipe!
Print
Ricotta Chocolate Chip Cookies Recipe
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Ricotta Chocolate Chip Cookies are soft, cake-like, and bursting with rich chocolate flavor. The addition of ricotta cheese gives them a unique texture, making them a delightful treat for any occasion.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 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
Mix-ins:
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix wet ingredients: In a large bowl, beat the butter and sugar until light and fluffy. Add the ricotta cheese, egg, and vanilla extract, mixing until smooth.
- Combine and bake: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips. Drop rounded tablespoons of dough onto the prepared baking sheets and bake for 12–15 minutes until lightly golden. Cool before transferring to a wire rack.
Notes
- These cookies stay soft and cake-like thanks to the ricotta.
- You can swap in mini chocolate chips for more even distribution.
- Store in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 11 g
- Sodium: 80 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
