|Nutritional Guidelines (per serving)|
These cookies get their superb flavor and texture from the mini semisweet chocolate chips, vanilla, and ricotta cheese. Finely chopped nuts could be added along with the mini chips for a little more crunch.
- 2 cups flour, 9 ounces
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (4 ounces) unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 cup ricotta cheese, whole milk or part skim milk
- 1 1/2 to 2 cups mini semisweet chocolate chips
Heat the oven to 350 F. Line a baking sheet with parchment paper or a silicone baking mat.
Measure the flour, baking powder, soda, and salt into a bowl or sheet of wax paper; set aside.
In a mixing bowl with electric mixer, cream the butter and sugar. Beat in the egg and vanilla until smooth and well blended.
Beat in the ricotta cheese, then gradually add the flour mixture, beating on low speed until blended.
Fold in the mini chocolate chips.
With a small cookie scoop or teaspoon, drop the dough onto the prepared baking sheet.
Bake the cookies for 10 to 12 minutes, or until set and lightly browned on the bottoms.