Ricotta Chocolate Chip Cookies
User Reviews
5
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Prep Time
10 mins
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Cook Time
12 mins
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Total Time
2 hrs 25 mins
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Servings
24
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Calories
200 kcal
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Course
Dessert
Ricotta Chocolate Chip Cookies
Description
This cookie recipe uses ricotta cheese alongside butter and sugar to produce a dough that bakes into soft, tender cookies with moistness contributed by the ricotta. Orange extract and zest add a fragrant citrus aroma, complementing the sweet mini chocolate chips folded gently into the batter.
The process includes beating room temperature butter and sugar for a fluffy base, then incorporating wet ingredients before mixing in dry ingredients. Chilling the dough overnight helps control spread during baking and improves texture by firming the dough.
Cookies are portioned using a cookie scoop and hand-rolled into smooth spheres before baking at 350°F. This careful shaping supports evenly sized cookies with gentle rise and consistent baking.
Stored in an airtight container, these cookies remain fresh for several days. Notes caution against overheating chocolate during garnish preparation to avoid seizing, maintaining smoothness for drizzling or decoration.
Ingredients
- ½ cup butter room temperature
- 1 cup sugar
- 2 tsp orange extract or sub vanilla or almond extract
- orange ~2 tbsp, zest from one
- 1 egg large
- 1 cup ricotta cheese whole milk
- 2 cups all-purpose flour
- 2 tsp baking powder
- pinch salt
- ¾ cup mini chocolate chips
For garnish
- 2 chocolate bars 3.5 oz each, Lindt Orange flavor
- 1 tsp coconut oil
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
- Store cookies airtight at room temperature or refrigerated; best consumed within 2-3 days but can last up to 5 days.
- Use room temperature butter to achieve the correct batter texture for fluffy cookies.
- Do not overheat chocolate when melting for garnish to prevent it from seizing and becoming unusable.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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