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Chocolate Chip Ricotta Cookies Recipe

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This recipe for Chocolate Chip Ricotta Cookies is from Biscotti Hotties Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups all-purpose flour
½ tsp salt
½ teaspoon baking soda
8 Tblsp unsalted butter, softened
1 cup sugar
1 large egg plus 1 large yolk
1 tsp vanilla extract
8 ounces (1 cup) whole-milk ricotta cheese
¾ cup mini semisweet chocolate chips

Do not use standard-size chocolate chips in this recipe; they will overpower the ricotta.
Directions:
Directions:
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Whisk flour, salt, and baking soda together in bowl; set aside.

Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add egg and yolk and vanilla and beat until combined, about 15 seconds. Reduce speed to low and add flour mixture in 3 additions, alternating with ricotta in 2 additions, scraping down bowl as needed. Stir in chocolate chips by hand.

Working with 1 heaping tablespoon dough at a time, drop dough evenly onto prepared sheets. Bake until cookies are set around edges, 12 to 14 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack and let cool completely. (Cookies can be stored in airtight container for up to 5 days.)
Number Of Servings:
Number Of Servings:
3 dozen

 

 

 

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