Ricotta Chocolate Chip Cookies – The clever meal
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Delicate, fluffy, and delicious, these ricotta chocolate chip cookies are so easy to make in one bowl and taste amazing straight out of the oven.
You can stop at just one!
If you know my recipes, you also know I’m a big fan of ricotta cheese. I turn this fresh, tangy Italian cheese into amazing pasta dishes, dips, and mouthwatering muffins and cakes.
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Today, I’m bringing you ricotta chocolate chip cookies!
They’re buttery, with lovely, soft crumbs, and they are best eaten freshly baked and still warm, with gooey chocolate chips and a crispy-edged texture.
And they pair wonderfully with your cup of coffee, tea, or even ice cream! Yes, we can guarantee they are the perfect complement to a creamy, fresh treat like this wonderful almond goodness.
Best part? The recipe is SUPER EASY: combine everything in one bowl, refrigerate to improve the texture, then shape the cookies, bake, and enjoy!
But don’t take my word for it, grab the ingredients, and let’s make chocolate chip ricotta cookies for breakfast, dessert, or a sweet treat to enjoy any time of the day!
List of the ingredients
- Full-fat ricotta
- Dark chocolate chips
- Egg yolk
- Sugar
- Flour + baking powder
- Vanilla extract
- Butter
- Salt
HOW TO MAKE RICOTTA CHOCOLATE CHIP COOKIES
(Note: this is a quick description; the full recipe is at the bottom of the page.)
- Using a whisk or an electric mixer, combine the wet ingredients in a large bowl until smooth.
- Stir the flour mixture into the wet mixture.
- Add the chocolate chips, mix to combine.
- Finish folding the dough by hand, and refrigerate.
- Finally, divide the dough into small pieces and shape them into balls.
- Place them on the prepared baking sheet.
- Bake until slightly golden.
- Dust them with powdered sugar, and enjoy them straight out of the oven!
Recipe notes
Chocolate chip ricotta cookie ingredients
Ricotta: You need half a cup of full-fat ricotta cheese for this cookie recipe, and you can use any leftover for this 1-pot tomato pasta. But it’s also a breeze to double the recipe and make more delightful cookies!.
Chocolate chips: I recommend using high-quality dark chocolate chips to savor a rich chocolate flavor. For more texture, you can also add some chopped hazelnuts or walnuts along with the mini chips.
Egg: We use only the yolk here, since the egg white adds unnecessary moisture, and the ricotta cheese, with its water content, makes the cookie dough moist enough.
Butter: It helps to create chewier edges and a lightly crispy exterior.
Sugar: To add sweetness. Regular sugar or caster sugar (in the UK, caster sugar has finer grains than regular sugar) and powdered sugar for dusting (optional).
Flour & baking powder: The recipe works with all-purpose flour. I’ve never tested the recipe with gluten-free flour.
Vanilla extract & salt: Add extra flavor; you might sub 1 teaspoon of orange zest for the vanilla if you wish.
Baking tips`
Chilling time: From 30 minutes to 24 hours. It improves the final texture and makes it easier to shape the cookies. Don’t skip it.
Don’t skip the butter: These ricotta cookies are already moist and fluffy, but if you skip the butter altogether, they turn out more like buns than cookies.
Do not overmix: Gently fold the dough by hand just to ensure everything is combined and evenly distributed.
Try to make equal-sized cookies: Roll the cookie dough into perfectly round, uniform balls to ensure even baking.
Storage tips
These chocolate chip ricotta cookies are best when freshly baked and eaten straight out of the oven. But they stay fresh and moist for 3–4 days in an airtight container at room temperature, or 5 days in the refrigerator; just keep in mind their texture will be soft. They also freeze very well for up to 1 month.
Cookie recipes to try!
If you make this ricotta chocolate chip cookie recipe, let me know! Leave a comment and rate the recipe. I would love to hear from you!
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Ricotta Chocolate Chip Cookies
Servings: 22
Calories: 81kcal
- 1 egg yolk
- ¼ cup (60 grams) sugar
- ½ cup (125 grams) Full-fat ricotta cheese
- 3 tablespoon (45 grams) butter, melted
- ½ scant teaspoon vanilla extract
- 1 ⅓ cup (155 grams) flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ⅓ heaped cup (60-70 grams) dark chocolate chips
- 1-2 tablespoons powdered sugar, for dusting (optional)
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Add the egg yolk, sugar, ricotta cheese, melted butter, vanilla extract to a mixing bowl. Using a whisk or an electric mixer on low speed, mix until well combined and smooth.
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Mix flour, baking powder, and salt, add them to the bowl, and using a spatula or a wooden spoon, incorporate these dry ingredients into the wet mixture.
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Add the chocolate chips, and try to mix them in using the spatula. Next, transfer the dough onto a surface, knead it for a few seconds just to make a nice and round ball. You want the chocolate chips evenly distributed and no visible flour, but don’t overmix.
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Wrap the dough with cling film and refrigerate for about 30 minutes to 24 hours.
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Preheat the oven to 350℉/175℃ and line a baking sheet or pan with parchment paper or a silicon mat. Divide the dough into equal pieces (about 7oz/20 g per piece), or more or less the volume of a tablespoon. Roll each ball, place them on the baking sheet, keeping them 2 inches apart (they spread), and bake for 12-14 minutes or until slightly golden on the edges.
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Transfer them to a wire rack, and dust them with powdered sugar before serving. They are best freshly baked and still warm!
Calories: 81kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 54mg | Potassium: 35mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 89IU | Vitamin C: 0.02mg | Calcium: 35mg | Iron: 0.4mg
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