Remember when you were a kid and would stick one of your school projects on the fridge? It’d have some fantastic number written at the top in red Sharpie, perhaps with a sticker or smiley-faced stamp along with it, a monument of your utter awesomeness for all the family to see.
That’s how I feel about these cookies. I want to take a magnet and clip them to my fridge. I don’t care if it’s unsanitary and goes against the laws of physics, I want everyone to know about this recipe that I came up with all on my own.
As someone who tends to mess up even the most precise, well-written recipes for baked goods, I was astonished that this one came out so well. It basically came about by me staring in the fridge at a container of unused ricotta cheese and thinking, “I wonder what this would do in cookies?” I’ll tell you. What it does is take regular chocolate chip cookies and elevate them to a level of soft, fluffy goodness the likes of which you have never even dared to imagine. From there it was just a matter of recalling the basic ingredients found in most cookies and eyeballing the measurements.
All you do is combine whole-milk ricotta cheese…
…softened butter…
…granulated sugar, and brown sugar in the bowl of an electric mixer.
After blending them together, add an egg and some vanilla extract.
Give that another whirl and then add all-purpose flour, baking soda, baking powder, and salt.
Now comes the time for three different kinds of chocolate chips. Three, I tell you! This trio of chocolatey yummyness includes milk chocolate…
…semi-sweet chocolate…
…and dark chocolate chips.
Mix that all together, cover the bowl with plastic wrap, and place it in the freezer for twenty minutes. This is so the cookies will stay puffy, rather than spreading out while baking.
Once they’re chilled, use an ice cream scoop to place them on some cookie sheets.
Bake ‘em for 15-20 minutes, until they’re golden brown around the edges, and you’re done!
Congratulations! You are now the proud owner of a dozen ridiculously delicious chocolate chip cookies.
Pretty, pretty please give them a try—you’ll be simply enchanted by these little beauties.
Ricotta Chocolate Chip Cookies
A La Kocinera Original Recipe
1 cup whole-milk ricotta cheese
1/2 stick unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 1/2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
1/2 cup dark chocolate chips
In the bowl of a stand mixer, combine the ricotta cheese, butter, granulated sugar, and brown sugar, whipping until well blended and slightly fluffy. Mix in the egg and vanilla.
To the wet mixture, add the flour, baking soda, baking powder, and salt, mixing well to combine. To this mixture, add the three types of chocolate chips, again stirring until well blended.
Cover the bowl with plastic wrap and place in the freezer for 20 minutes. Preheat the oven to 350 degrees.
Once chilled, use an ice cream scoop to place golf ball sized pieces of dough on baking sheets covered with parchment paper or cooking spray. Bake for 15-20 minutes, until the edges are lightly browned.
Makes about 12 cookies—more like 24 if you don’t make them as gargantuan-sized as I do.
Omg, scrumptious cookies..
What an awesome recipe! I applaud you for coming up with it on your own : )
I loooove ricotta cheese but wouldn't have thought to put them in cookies.
I actually made Pear Ricotta Muffins ( muffinegg.wordpress.com/2010/10/19/pear-ricotta-muffins-and-a-little-extreme-baking/) last week and they were delicious despite some technical difficulties.
I do have some ricotta leftover so perhaps I'll make your cookies for my dinner guests tonight!
What a great idea! I bet they are so light and delicious with the ricotta. Good for you 🙂
Koci, these are awesome looking chocolate chip cookie! Love how big and fluffy they are! Great creation :o)
Nice job, Koci! Doesn't it feel good when you make up a recipe all on your own? so cool. I like how fluffy and chunky they are…got a little drool forming at the edge of my mouth now. Thanks, Koci.
Ooh. That looks amazing.
@Priya: Thank you!
@Rachel: Oooh, I bet ricotta makes for delicious muffins!
@Dana: Thanks! They're almost cake-like, rather than crunchy cookie.
@Susi: Thank you! I can't stop eating them! 😀
@Lauren: Thanks! It really is pretty fun to come up with my own recipes.
@Drackar: Thank you!
So very delicious….the photographs are so good and tempting. I would love to give it a shot at this….thanks sooooooo much 🙂
Replacing the butter with Ricotta is a great idea. The choc chip cookie has just got even better!
I have some leftover ricotta in my fridge right now and this is a fabulous way to use it up. Thanks for the great recipe!
This looks like a keeper. I have something set up for next week's sweet bake(Halloween) but I will star this recipe in my book and give it a try.
I'm so curious how the flavors turn out. This is amazing.
Koci, great job with this recipe! These cookies are so fluffy and puffy. You've proven that ricotta works magic in cookies. I wish I had one right now!
How clever… I can imagine it would be flavorful. I need to try it when I am in the baking mood.
Oh, wow. Those look scrumptious! Love all the airy pockets!
I made ricotta and choc chips scones and cakes but never cookies. I loooove this recipe
Yummy! Congratulations for your blog and awesome pictures!
I love how fluffy these are! I always have trouble with cookies getting hard in the fridge, but it looks like your ricotta is the solution! Yum!!!!
Oh Koci – you are discovering the wonders of ricotta. I grew up with ricotta cookies and they just add texture and sweetness to cookies – your are flavorful proof-positive!
@Sabby: Thank you! I had a hard time not munching on them while taking pictures. 😀
@Hester: Thanks!!
@tryit: This is perfect for leftover ricotta–very easy to throw together.
@Carolyn: I love Halloween baking! There's so much room for creativity. Can't wait to see what you come up with!
@Marisa: I was amazed at how brownie/cake-like the texture is. Thanks!
@Adelina: They get a lot of flavor from the chocolate chips, since ricotta is such a mild cheese. It's definitely important to fill these cookies with chocolate, which is hardly a chore. 😀
@Kay: Thank you!
@Sara: Cool! I bet ricotta scones and cakes are amazing!!
@ThatsHowIRoll: Thanks! 🙂
@Becky: These will definitely stay nice and moist in the fridge, if you keep them in an airtight container, that is.
@Claudia: Aren't ricotta cookies the best? I can't wait to experiment some more with them.
Gosh! they look soolovely but I am such a lazy bum when it cums to baking =(
Yum those look divine! I must try them! They look so fluffy and light but with all the chocolaty goodness.
x
Nicole
nicolefranzen.blogspot.com/
the cookie mixture is in my freezer chilling as I post this comment 🙂 ur cookies inspired me…will let you know how they came out soon on my blog =)
Oh man these look scrumptious! I love the different takes on chocolate chip cookies and to add ricotta into the batter is a great tip! Can't wait to try this one out!
@Cardamom Hills: haha Thank you!
@Nicole: Chocolate + fluffy is a very good thing. 😀
@Cardamom Hills: Yaaaaay!! hehehe Hope you like them!
@Peggy: Thanks! Ricotta definitely adds some lovely fluffiness. 😀
These sound soooooo good! Lovely pictures too. Thanks for sharing! 🙂
Mmm, these look and sound delicious!
Your photography is phenomenal!!! I can't wait to try this recipe and others! You are such an inspiration. Have you considered making a cookbook?
Great recipe!! I made these tonight and everyone loved them!!
Hey, I am checking this blog using the phone and this appears to be kind of odd. Thought you'd wish to know. This is a great write-up nevertheless, did not mess that up.
– David
Thanks for the head's up, David! I'll look into that bit of wonkyness. 😀
I tried making these today and let me just say, WOW!!! I loved the softness and the texture the ricotta gave these cookies, PERFECT!!!
One comment/question:
I added 12 oz. of semi-sweet chocolate chips which gave the cookies a lot of their sweetness, but the cookie itself had very little sweetness – which is better than being too sweet (ick!). As an novice baker I don't know how to turn up the sweetness…just a little bit. Can you help?
I want to keep this recipe FOREVER!! Thanks for sharing this one!
First of all–Yay! I'm so glad you liked them! 😀
Second, as far as adding a bit of extra sweetness, I would suggest increasing the granulated sugar or brown sugar amount by 1/4 cup or even a 1/2 cup depending on how much more sweet you'd like them.
I know I'm a little late to the Ricotta Cookie train, but I just ate two of these (gigantic) cookies…they are the greatest! Thanks for creating and sharing, I will be making these again (probably in two days when I finish the first batch).
I just found your blog and recipe doing a google search for ricotta cookies. I wanted to make something to take to a party this afternoon. They are out of the oven and absolutely delicious! I only made a minor change – simply because I was out of your combo chocolate chips … I used 1 cup of nestle dark chocolate mini chips and 1/2 cup chopped hazelnuts and made them into 2" cookies. (Lots of people at this party were going to!) I ended up with a little over 50 cookies. Thank you!!