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Chocolate-Chip Ricotta Cookies

Soft, moist & cake-like cookies with melting chocolate chips!

Makes 22 cookies

Prep 20 min

Chill 1 hour (min)

Bake 15–18 min

Oven 180°C / 350°F

Ingredients

• 270 g all-purpose flour (2 cups + 2 tbsp)
• 4 g baking powder (1 tsp)
• 1.5 g salt (1/4 tsp)
• 250 g full-fat ricotta, very well drained (1 cup)
• 150 g granulated sugar (3/4 cup)
• 1 large egg (~50 g without shell)
• 5 ml vanilla extract (1 tsp)

How to make

1. 1
   In a large bowl whisk together flour, baking powder and salt.
2. 2
   In a mixing bowl, using an electric mixer, beat ricotta and sugar until creamy. Add the egg and vanilla and beat to combine.
3. 3
   Add the dry ingredients and beat on low just to combine.
4. 4
   Stir in the chocolate chips.
5. 5
   Cover and chill the dough for at least 1 hour.
6. 6
   Scoop about 1-inch balls of dough and place on a parchment-lined baking sheet. Lightly flatten with a floured fork.
7. 7
   Chill the shaped cookies while the oven preheats to 180°C (350°F).
8. 8
   Bake for 15–18 minutes or until lightly golden around the edges. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired.

Recipe tips

• Strain ricotta if watery: place in a strainer and drain for 60 minutes.
• Don’t skip chilling: chill dough for at least 1 hour (up to 24 hours).
• Flatten slightly before baking: cookies don’t spread much.
• To keep moist: store with a small piece of bread in an airtight container.

Fun variations

• Orange: add up to 2 tbsp orange zest.
• Extract swap: use orange or almond extract instead of vanilla.
• Double chocolate: replace 45 g (1/3 cup) of flour with cocoa powder.
• Dip in chocolate: dip the bottom of cooled cookies in dark chocolate.
• Garnish: dust with powdered sugar or drizzle with a simple glaze.

Store in an airtight container at room temperature for up to 5 days.