Huh. Interesting. My reaction to the dough after adding in the ricotta.
Huh. Interesting. My reaction to the very sticky dough while dropping it onto the cookie sheet.
Huh. Yummy! My reaction after tasting one of the soft pillows of loveliness.
I happened to have a good amount of ricotta left over after making a pesto, tomato, red onion pizza. So I looked up what recipes might be out there for ricotta other than the usual lemon/ricotta ones.
This recipe grabbed my attention because it was specifically made for left over ricotta. It was also written in such an approachable way, anyone could succeed in baking these delightful cookies. I also loved that the author was extremely flexible in the ingredients. Kinda like, go with what you’ve got mentality. Right up my alley.
This is gonna sound weird but if a cookie could be creamy, this would be it. When I pulled them from the oven, they still looked raw even though they were fully cooked. They were incredibly moist. I’ve never quite had a cookie like this before. And the fact that they were easy as pie (pardon the pun), this is a go to recipe.
Bake them for a lunch, dinner, brunch, back to school event, afternoon snack, high tea, whatever. Enjoy thoroughly!
Notes: I could only find regular sized chocolate chips and didn’t bother chopping them up (laziest baker ever). I also added the zest of one lemon. I was a little hesitant about the lemon zest, but I’m so stoked I added it. It brought a light, freshness to the cookie.
Ricotta Chocolate Chip Cookies (recipe care of thespruceeats.com)
INGREDIENTS: 2 cups/9 ounces flour, 3/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup/4 ounces unsalted butter (softened), 1/2 cup brown sugar (packed), 1/2 cup granulated sugar, 1 large egg, 1 1/2 teaspoons vanilla extract, 1 cup ricotta cheese (whole milk or part skim milk), 1 1/2 to 2 cups mini semisweet chocolate chips
DIRECTIONS: Heat the oven to 350 F. Line a baking sheet with parchment paper or a silicone baking mat. Measure the flour, baking powder, soda, and salt into a bowl or sheet of wax paper. Set this mixture aside. In a mixing bowl with electric mixer, cream the butter and sugar. Beat in the egg and vanilla until smooth and well blended. Beat in the ricotta cheese, then gradually add the flour mixture, beating on low speed until blended. Fold in the mini chocolate chips. With a small cookie scoop or teaspoon, drop the dough onto the prepared baking sheet. Bake the cookies for 10 to 12 minutes, or until set and lightly browned on the bottoms.