|Nutritional Guidelines (per serving)|
|Servings: About 2 1/2 Dozen (serves 30)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Whether you are in the mood for a twist on chocolate chip cookies or searching for something to do with leftover ricotta cheese, you are in luck. Try these ricotta chocolate chip cookies for a new take on a classic cookie. You won't be disappointed. These cookies get their superb flavor and texture from the mini semisweet chocolate chips, vanilla, and ricotta cheese. The ricotta adds moisture and richness to the standard cookie. The cookies will be soft and moist on the inside, but still crispy on the outside.
They are perfect for a holiday party, dessert plate, or cookie swap since they provide something new for cookie aficionados to try.
As with other chocolate chip cookies, if you like, you could add finely chopped nuts along with the mini chips for a little more crunch. Walnuts or peanuts would work well, just chop them very fine to match the size of the mini chips. If you don't have or can't find mini chocolate chips, you can use standard sized chips. You can chop them up a bit or use as is. For an added bit of flavor (that might be appreciated more by adults than children), add in a bit of lemon or lime zest with the wet ingredients. The citrus will balance well with the ricotta and add an unexpected zip to the flavor of the cookies.
Another option is once the cookies have been made into balls, roll the balls around in granulated sugar. Once the balls are fully coated in the sugar, place them on the baking sheet to cook. This sugar coating adds an additional crunch to the cookies. Try it with some and see if you like it!
Serve the cookies warm or at room temperature. If you have any leftovers (doubtful, once you taste them), store them on a plate for a day or two or in a sealed container at room temperature.
- 2 cups/9 ounces flour
- 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 this mixture 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.