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These rich, creamy cookies are ideal for the holidays and beyond. They come together easily and are the perfect mixture of crisp outside, soft inside homemade cookie that is perfect for gift giving, tucking into lunch boxes, and enjoying with an afternoon cup of tea.
Simple Ingredients
Like all the best cookies these come together with very simple pantry staples. As long as you have ricotta, you likely have all the other ingredients already in your pantry.
I used some homemade goat milk ricotta but any brand of ricotta is likely to do. Use something good and flavorful, that you would eat on toast or in lasagna. While the flavor of the ricotta doesn’t necessarily stand out, you don’t want to use something that will ruin the flavor.
You don’t need much ricotta so this is a great way to use up any leftover sitting in the fridge after you’ve made lasagna or stuffed shells.
Basic semi-sweet chocolate chips work just fine but feel free to use your favorite – dark, white, even peanut butter or butterscotch would work. Mini chocolate chips would also be quite nice.
Easily Doubled
The recipe as written makes 2 dozen large cookies. You could easily double the recipe for 4 dozen cookies. They freeze well so don’t be shy if you want to have some on hand for snacking later.
Cookie Size
The recipe as written makes large cookies, you could make them smaller for a bigger batch which might be nice for holiday trays or buffets.
If you make smaller cookies, check for doneness a few minutes earlier. The cookies should be golden brown on the edges.
How to Serve & Gift
No need to get fancy here, serve as you would any cookie: with milk, coffee, hot cocoa, etc.
Package a dozen or so of these cookies in a gift basket with homemade hot cocoa mix or a box of tea. Wrap them well in plastic bags and mail them with a book for a simple but cozy afternoon for a loved one.
Looking for more shippable food gifts? I’ve got you covered with sweet and savory things alike!
How to Store
Keep baked and cooled cookies in an airtight container where they should stay fresh for up to 5 days.
For longer term storage, place cooled cookies into freezer containers or bags and freeze. Use up frozen cookies within 6 months for best flavor. Let frozen cookies thaw on the counter before serving.
Ricotta Chocolate Chip Cookies
Easy, rich homemade cookies that are lightly sweet and full of chocolate chips for a simple dessert.
Ingredients
- 2 Cups Unbleached, All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 Cup Salted Butter , softened
- 1/4 Cup Ricotta
- 1 teaspoon Vanilla Extract
- 1 Cup Sugar
- 1 Egg
- 1/2 Cup Chocolate Chips
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Grease cookies sheets or line with parchment paper or silicone baking sheets.
- In a medium mixing bowl, combine the flour and baking powder. Set aside.
- In a large mixing bowl, or the bowl of a stand mixer, beat together the butter, ricotta, and sugar until light and creamy.
- Add the eggs and vanilla extract beating well.
- Scrape down the sides of the bowl and add the dry ingredients to the wet ingredients. Mix until completely combined.
- Fold in the chocolate chips.
- Drop the cookie dough by Tablespoons full, or use a large cookie scoop, onto prepared cookies sheets, leaving about 2 inches between.
- Bake in preheated oven for 13-15 minutes or until the edges are golden brown.
- Remove the cookies from the sheets and cool on wire racks.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 89Total Fat: 5gSaturated Fat: 3gUnsaturated Fat: 2gCholesterol: 19mgSodium: 89mgCarbohydrates: 11gFiber: 0gSugar: 10gProtein: 1g
We try our best but cannot guarantee that nutrition information is 100% accurate.