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Smooth, creamy, and delicious, this Ricotta Chocolate Chip Cookies so easy to enter one bowl and it tastes amazing straight from the oven.
You can just stop at one!
If you know my recipes, you also know I’m a fan from ricotta cheese. I changed it to fresh, sharp Italy the cheese turned out great pasta dishes, sauces, And appetizing muffins And cake.
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Today, I will take you Ricotta Chocolate Chip Cookies!
They buttered, beautifully, soft crumbsand the most delicious to eat freshly baked and still warm, with gooey chocolate chips and a crunchy texture.
And they pair up very with a cup of coffee, tea, or even ice cream! Yes, we guarantee it’s the perfect accompaniment to a creamy, fresh treat like this almond goodness.
The best part? The recipe is VERY EASY: combine everything in it one bowl, refrigerate to improve the texture, then shape the cookies, bake, and enjoy!
But don’t take our word for it, grab the ingredients, and let’s make ricotta chocolate chip cookies breakfast, dessert, or a sweet treat to enjoy any time of the day!
List of ingredients
- Ricotta is full fat
- Dark chocolate chips
- Egg yolk
- Sugar
- Flour + baking powder
- Vanilla extract
- Butter
- Salt
HOW TO MAKE RICOTTA CHOCOLATE CHIP CAKES
(Note: this is a short description; The complete recipe is at the bottom of the page.)
- Using a whisk or electric mixer, combine the wet ingredients in a large bowl until smooth.
- Stir the flour mixture into the wet mixture.
- Add chocolate chips, stir until mixed.
- Finish folding the dough by hand, and let cool.
- Finally, divide the dough into small pieces and shape into balls.
- Place on the prepared baking sheet.
- Bake until slightly golden.
- Sprinkle with powdered sugar, and enjoy straight from the oven!
Recipe notes
Chocolate chip ricotta cake ingredients
Ricotta: You need half a glass full fat ricotta cheese for this cake recipe, and you can use any leftovers for this 1 pot of tomato paste. But it’s also easy to double the recipe and make a better cake!.
Chocolate chips: I recommend using high quality dark chocolate chips to enjoy the rich chocolate taste. For more texture, you can also add some chopped hazelnuts or walnuts along with the mini chips.
Egg: We only use egg yolk here, because the egg whites add unnecessary moisture, and the ricotta cheese, with its water content, makes the cake batter quite moist.
Butter: This helps create chewier edges and a slightly crispy exterior.
Sugar: To add sweetness. Ordinary sugar or caster sugar (in England, caster sugar has finer grains than regular sugar) and powdered sugar for sprinkling (optional).
Flour & baking powder: The recipe can be used with all-purpose flour. I haven’t tested the recipe with gluten-free flour.
Vanilla extract & salt: Add extra flavor; You can add 1 teaspoon of orange zest for vanilla if you want.
Baking tips`
Cool time: From 30 minutes to 24 hours. This improves the final texture and makes forming the cake easier. Don’t miss it.
Don’t miss the butter: This ricotta cake is already moist and tender, but if you don’t use any butter at all, it will end up looking more like bread than cake.
Don’t overmix: Gently fold the mixture with your hands just to make sure everything is mixed and even.
Try to make cakes of the same size: Roll the cookie dough into perfectly round, uniform balls to ensure even baking.
Storage tips
These chocolate chip ricotta cookies it’s best when freshly baked and eaten straight from the oven. However they stay fresh and moist for 3–4 days in an airtight container at room temperature, or 5 days in the refrigerator; keep in mind the texture will be soft. They do too freezes very well up to 1 month.
Cake recipes to try!
If you make this Ricotta Chocolate Chip Cookies the recipe, tell me! Leave a comment and rate the recipe. I’d love to hear your thoughts!
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Ricotta Chocolate Chip Cookies
Portion: 22
Calories: 81kcal
- 1 egg yolk
- ¼ cup (60 grams) sugar
- ½ cup (125 grams) Full fat ricotta cheese
- 3 tablespoons (45 grams) butter, melted
- ½ bit teaspoon vanilla extract
- 1 ⅓ cup (155 grams) flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ⅓ stacked cup (60-70 grams) dark chocolate chips
- 1-2 tablespoon powdered sugar, to clean dust (optional)
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Add egg yolks, sugar, ricotta cheese, melted butter, vanilla extract to a mixing bowl. Using a whisk or electric mixer on low speed, mix until well combined and smooth.
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Mix the flour, baking powder and salt, put them in a bowl, then using a spatula or wooden spoon, fold the dry ingredients into the wet mixture.
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Add the chocolate chips, and try to stir them in using a spatula. Next, transfer the dough to a surface, knead for a few seconds until it forms a nice, round ball. You want the chocolate chips to be evenly distributed and no visible flour, but don’t stir too much.
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Wrap the dough in cling film and refrigerate for about 30 minutes to 24 hours.
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Preheat the oven first 350℉/175℃ and line a baking sheet or baking sheet with parchment paper or a silicone mat. Divide the dough into equal parts (approximately 7oz/20 g per piece), or approximately the volume of one tablespoon. Roll each ball, place on a baking sheet, spacing them 2 inches apart (spread out), and bake for 12-14 minutes or until the edges are lightly golden.
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Transfer to a wire rack, and sprinkle with powdered sugar before serving. It’s best when freshly baked and still warm!
Calories: 81kcal | Carbohydrate: 10G | Proteins: 2G | Fat: 4G | Saturated fat: 3G | Polyunsaturated fats: 0.2G | Monounsaturated fats: 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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