I had some leftover ricotta cheese from making focaccia pizza so I use it to make these yummy Chocolate Chip Ricotta Cookies. I really do love the texture of these cookies. It's a nice change from regular chocolate chip cookies as these are crunchy on the outside, soft and crumbly on the inside and so so delicious! The chocolate drizzle on the cookies make them look extra pretty as well.
One batch makes quite a lot so there's plenty to go around and would make a lovely gift to family and friends especially during Christmas!
Recipe adapted from Cake Whiz.
Ingredients: (Makes 37 cookies)
All purpose flour 240 g
Ricotta cheese 240 g
Butter 113 g, softened
Brown sugar 210 g
Granulated sugar 100 g (plus 1/4 cup more for rolling)
Chocolate chips 1 cup
Egg 1
Vanilla extract 1 tsp
Baking soda 1/4 tsp
Baking powder 1 tsp
Dark Chocolate 50 g (I used Lindt 70% dark)
In a medium sized bowl, whisk together flour, baking powder and baking soda.
In bowl of stand mixer, add butter, brown sugar and sugar. Beat till fluffy.
Add egg and vanilla and mix till just combined.
Add ricotta cheese and mix till just combined.
Add flour mixture and mix till just combined.
Stir in chocolate chips. Cover and chill dough in the fridge for at least1 hour.
Preheat oven to 175C.
Put 1/4 cup of sugar on a plate. With a small ice-cream scoop, drop balls of the dough onto the plate. Roll each ball in the sugar
Place on a lined baking tray 2 inches apart.
Bake for 15 minutes till edges are slightly browned.
Remove and cool cookies on a rack for 15 mins.
Melt chocolate in a microwave safe bowl. Microwave 30 secs, stir and repeat for another 30 secs. Transfer to a small piping bag.
Drizzle chocolate over cooled cookies. Let set (I set min in the fridge for 30 mins) before storing in an air-tight container.
Life is short. Surround yourself with good people and eat good cookies!
We're a batch made in heaven!