These Chocolate Chip Ricotta Cookies are soft and tender, and loading them with chocolate chips makes them even more delicious! You’ll love this twist on the classic.
For another spin on chocolate chip cookies, try my Chewy Pumpkin Chocolate Chip Cookies. These Brown Butter Chocolate Chip Cookies are always a hit too!
Ricotta Cookies with Chocolate
Have you ever had traditional ricotta cookies before? They’re like puffy little clouds!
Soft, tender, and light—unlike any other cookie, or at least any other cookie made with a standard cookie dough. Usually ricotta cookies are glazed and decorated with sprinkles, but these Chocolate Chip Ricotta Cookies are something a little bit different!
Consider these a mashup between Italian ricotta cookies and Soft Chocolate Chip Cookies. They’ve got the melt-in-your-mouth texture of ricotta cookies, but chocolate chips add some rich decadence. (You could even add icing and sprinkles on top if you want!)
- Easy to make. These are drop cookies, which means there’s no shaping or rolling—just place the dough on the baking sheet!
- With their soft texture and all those mini chocolate chips, these chocolate chip ricotta cookies are always a crowd-pleaser. I love adding them to tins of Christmas cookies or bringing to cookie exchange party.
- These cookies have a short ingredient list that relies mostly on pantry and fridge staples. You probably have almost everything you need to make them!
Important Ingredient Notes
The full ingredient list is in the recipe card at the bottom of the post, but here are some highlights.
- Unsalted butter – Soften this to room temperature. Very cold butter doesn’t mix well with other ingredients, which will affect how your cookies turn out. Use my guide on how to soften butter quickly if you’re in a hurry.
- Whole Milk Ricotta cheese – You can use full-fat, fat-free, and everything in between. Ricotta is one of the few cheeses where there’s not a lot of difference in lower fat varieties.
- Large Eggs – Let these come to room temperature with the butter.
- All-purpose flour – Read over my guide on how to measure flour to make sure you don’t use too much!
- Mini semi-sweet chocolate chips – Using mini chocolate chips is crucial here. These are delicate cookies and full-size chocolate chips would overwhelm them, both in terms of flavor and texture.
How to Make Chocolate Chip Ricotta Cookies
Make the Cookie Dough:
- Cream the sugar and butter in a large bowl with a hand mixer. Continue to beat on high for about 5 minutes, or until the mixture is light and fluffy. Beat in the ricotta, vanilla extract, and eggs on medium speed.
- Reduce to low speed, add dry ingredients: flour, baking powder and salt. Mix until the dough holds together, then fold in the mini chocolate chips.
Form the Cookies and Bake:
- Drop the dough onto the baking sheet in 2-tablespoon portions (a cookie dough scoop makes this easy).
- Bake 15 minutes, or until the cookies are slightly golden brown around the bottom edges. Transfer the cookies to a wire rack to cool completely.
Tips and Tricks
- These cookies are soft when they’re done baking, so don’t look for them to be crisp on the edges, firm, or browned on the tops.
- To keep these ricotta chocolate chip cookies soft and cloud-like, it’s important not to overmix the dough and to make sure you’re not using too much flour.
- With such a short ingredient list, quality really matters! You’ll taste the difference. Use a high-quality butter, real vanilla extract rather than imitation, and chocolate chips that taste good enough that you’d happily snack on them.
- Store chocolate chip ricotta cookies in an airtight container or covered with plastic wrap. Place parchment or wax paper between the layers. They’ll keep at room temperature for up to a week.
- Dust cookies with confectioners’ sugar for a sweet cake-like cookies treat.
- These cookies can also be frozen for up to 3 months. Thaw them at room temperature.
- Add some fresh orange zest or an orange glaze to make these orange chocolate chip ricotta cookies instead!
More Chocolate Recipes
- Neiman Marcus Chocolate Chip Cookies
- Chocolate Chip Cookie Cups
- Chocolate Chip Cookie Lasagna
- Toffee Chocolate Chip Cheeseball
- Chocolate Chip Waffles
- Chocolate Chip Zucchini Cupcakes
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Chocolate Chip Ricotta Cookies Recipe
These Chocolate Chip Ricotta Cookies are soft and tender, and loading them with chocolate chips makes them even more delicious! You’ll love this twist on the classic.
Ingredients
- 2 cups granulated sugar
- 1 cup unsalted butter, softened to room temperature
- 15 ounce ricotta cheese
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 4 cups all-purpose flour
- 2 Tablespoons baking powder
- 1 teaspoon kosher salt
- 1 ½ cups mini semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set it aside.
- In a large mixing bowl, beat sugar and butter with a hand mixer until blended. Beat on high for about 5 minutes or until light and fluffy.
- Beat in ricotta, vanilla extract, and eggs on medium speed until combined.
- Reduce speed to low and add flour, baking powder and salt. Continue to mix until the dough holds together. Don’t overmix. Fold in chocolate chips.
- Drop by 2 Tablespoon scoop onto prepared cookie sheet, leaving about 2 inches between cookies.
- Bake 15 minutes or until cookies are slightly golden brown around the bottom edges. Cookies will remain soft. Carefully transfer cookies to a wire cooling rack.
Notes
- Flour- Be sure to spoon and level flour, following my easy tips on how to measure flour. This helps prevent tough cookies.
- IMPORTANT- These cookies have a simple ingredient list. However, in order to enhance the flavor, but sure to use high quality butter, vanilla, and chocolate.
- STORAGE: Use parchment or wax paper between the layers of cookies to prevent them from sticking together. Keep cooled cookies in an airtight container at room temperature for up to one week.
- FREEZE: After cooling, freeze cookies in airtight container for up to 3 months. Thaw overnight before serving.
Nutrition
Serving: 1cookie, Calories: 132kcal, Carbohydrates: 16g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 18mg, Sodium: 90mg, Potassium: 53mg, Fiber: 1g, Sugar: 9g, Vitamin A: 137IU, Calcium: 45mg, Iron: 1mg
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