Ricotta Chocolate Chip Cookies

Name: Ricotta Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 2 h 25 min
Yield: 24 serving
Ingredients: ½ cup butter; 1 cup sugar; 2 tsp orange extract; zest from one orange; 1 large egg; 1 cup whole milk ricotta; 2 cups all purpose flour; 2 tsp baking powder; pinch salt; ¾ cup mini chocolate chips; 2 Lindt Orange Chocolate Bars; 1 tsp coconut oil

User Reviews

5.0

168 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
2 hrs 25 mins
Servings
24
Calories
200 kcal
Course
Dessert

Ricotta Chocolate Chip Cookies

Ava Cruz

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A blend of creamy ricotta with plenty of decadent chocolate chips and a chocolate dipped base, this irresistible cookie recipe offers a perfect balance of sweetness and richness. These soft and chewy Ricotta Chocolate Chip Cookies are a heavenly treat that may surprise you as a new favorite.

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Ingredients

Servings

½ cup butter room temperature
1 cup sugar
2 tsp orange extract or sub vanilla or almond extract
zest from one orange ~2 tbsp
1 large egg
1 cup whole milk ricotta
2 cups all purpose flour
2 tsp baking powder
pinch salt
¾ cup mini chocolate chips

For garnish

2 Lindt Orange Chocolate Bars 3.5 oz each
1 tsp coconut oil

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Instructions

In the bowl of an electric stand mixer, Add room temperature butter, sugar, orange extract, and orange zest and beat together. It’s KEY the butter is room temp. It helps achieve that perfectly, fluffy texture.
Scrape down the sides of the bowl and beat again. Add the egg and ricotta cheese, beat until mixed. You may need to scrape down the sides of the bowl again to make sure everything is well combined.
Pour the dry ingredients (all purpose flour, baking powder, and salt) in with the wet ingredients. Continue to mix.
Once the batter is formed, add the mini chocolate chips and let the standmixer spin 4-5 times just so the chips are combined. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
Once the dough is firm, preheat the oven to 350°F. Line two baking sheets with parchment paper. Using a 1.5 T cookie scoop, scoop dough and roll the cookie balls in your hands to shape into smooth spheres. Place on the sheet pans.
Bake 12 cookies per baking sheet for 11-13 minutes. The tops will rise and be fluffy and the edges will turn golden brown. Transfer to a wire cookie rack to cool (or move the parchment paper off the baking sheet and onto a cool surface (like granite)).
Melt the lindt chocolate squares with coconut oil in a small glass bowl. Microwave in 30 second intervals until the chocolate is melted. Once the cookies have cooled, dunk the bottom of each cookie into the chocolate.
Place the cookies back onto the parchment paper and allow chocolate to solidify. The BEST way to do this is pop them in the freezer for 10-15 minutes or until chocolate has hardened. Enjoy!

Notes

These can be stored in an airtight container either on the counter or the refrigerator. They are best within 2-3 days, but can be kept for up to 5 days.
Do not overheat the chocolate! It will "seize" and become stiff.

Nutrition Information

Show Details

Serving 1cookie Calories 200kcal (10%) Carbohydrates 23g (8%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 4g (20%) Monounsaturated Fat 2g Cholesterol 23mg (8%) Sodium 90mg (4%) Potassium 47mg (1%) Fiber 1g (4%) Sugar 11g (22%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 200 kcal

% Daily Value*

Serving	1cookie
Calories	200kcal	10%
Carbohydrates	23g	8%
Protein	3g	6%
Fat	11g	17%
Saturated Fat	4g	20%
Monounsaturated Fat	2g	10%
Cholesterol	23mg	8%
Sodium	90mg	4%
Potassium	47mg	1%
Fiber	1g	4%
Sugar	11g	22%