30-Minute Ricotta Chocolate Chip Cookies
Tender, cake-like cookies made with ricotta cheese for a soft crumb and subtle tang that balances sweet chocolate chips. The ricotta replaces some fat, creating a lighter texture than traditional butter cookies while maintaining richness. These are perfect for everyday snacking, lunchboxes, or casual gatherings. This version prioritizes the delicate ricotta flavor over dense chocolate content, making them less indulgent but more nuanced than standard chocolate chip cookies.
Ingredients
- 10 ounces unbleached all purpose flour, none
- ½ teaspoon salt, none
- ½ teaspoon baking soda, none
- 8 tablespoons unsalted butter, at room temperature
- 7 ounces granulated sugar, none
- 1 large egg, none
- 1 large egg yolk, none
- 1 teaspoon pure vanilla extract, none
- 8 ounces ricotta cheese, none
- 4 ½ ounces mini semisweet chocolate chips, nonechopped dark chocolate1:1chocolatevegan_sub
bolder flavor
Instructions
- 1
Heat oven to 350F with rack positioned in middle. Line 2 half sheet pans with parchment paper.
- 2
Whisk together flour, salt, and baking soda in a bowl.
- 3
Beat butter and sugar on medium-high speed until fluffy, about 3 minutes.
- 4
Add egg, egg yolk, and vanilla, beat until combined.
- 5
Reduce speed to low. Add flour in thirds, alternating with ricotta in 2 additions.
- 6
Stir chocolate chips in by hand.
- 7
Drop dough by tablespoon scoop onto baking sheets.
- 8
Bake one sheet at a time for 12 to 14 minutes until set on edges.
- 9
Cool on baking sheets for 5 minutes, then transfer to wire rack.
Tips
Room temperature butter creams faster and incorporates more air, creating fluffier cookies. Remove from fridge 30-45 minutes before mixing.
Add ricotta in 2 additions to prevent overmixing, which toughens the dough. Fold gently when combining.
Bake one sheet at a time for even browning. Cookies on upper and lower racks bake at different rates.
Good to Know
Airtight container at room temperature for up to 5 days. Cookies soften slightly as they age.
Dough can be refrigerated up to 2 days or frozen up to 1 month. Bake from chilled or frozen dough, adding 1-2 minutes to baking time.
Serve at room temperature with milk, coffee, or tea. Good for lunchboxes, dessert platters, or casual gatherings.
Common Mistakes
Overmix dough to avoid tough, dense cookies with poor rise.
Use cold ricotta to avoid breaking down the batter emulsion; let it sit at room temperature first.
Bake both sheets simultaneously to avoid uneven browning and timing confusion.
Substitutions
Dairy-Free Swaps
Vegan Options
bolder flavor
General Alternatives
FAQ
Can I make these without a stand mixer?
Yes. Cream butter and sugar by hand with a wooden spoon for 4-5 minutes until pale. Use a whisk to beat eggs in, then fold in flour and ricotta gently with a spatula.
What if my cookies spread too thin?
Dough may be too warm or soft. Chill dough 30 minutes before baking. Ensure butter was at room temperature, not melted. Ricotta should be well-drained to avoid excess moisture.
How long can I keep baked cookies?
Store in an airtight container at room temperature for up to 5 days. Cookies gradually soften. Freeze baked cookies up to 3 months; thaw at room temperature before serving.