Ricotta Chocolate Chip Cookies Recipe – Know the Secret Tips :- Among all the chocolate chip cookies available, Chocolate Chip Ricotta Cookies are the most tender and tender. Featuring ricotta cheese and miniature chocolate chips, all it takes is one mouthful to get you hooked on this one!
Ricotta Chocolate Chip Cookies Recipe – Know the Secret Tips
Cookies made with chocolate chip ricotta layered on top of each other, with small chocolate chips and a checkered napkin in the background of the arrangement. If you are a fan of cookies that are tender and moist, then you will enjoy these Chocolate Chip Ricotta Cookies. Cookies that are light and fluffy, these cookies are a variation on typical chocolate chip cookies that are inspired by Italian cuisine.
Ingredients
- 2 cups all purpose flour (270 grams)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup ricotta cheese, drained (whole milk)
- 1 large egg
- 1 teaspoon vanilla
- ¾ cup mini chocolate chips
Instructions
Flour, baking powder, and salt should be mixed together in a bowl using a whisk, and then left aside.
The butter, sugar, and ricotta cheese should be combined in a separate bowl and then mixed together with a handheld mixer. Mix for approximately two minutes, until the mixture becomes frothy and light.
Mix in the egg and vanilla extract until they are almost completely incorporated. Add the flour mixture, and stir it until it is completely incorporated. To include the micro chocolate chips, use a rubber spatula to mix them in.
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The mixing bowl should be covered with plastic wrap and placed in the refrigerator for a minimum of two hours and a maximum of twenty-four hours. The oven should be preheated to 350 degrees before you begin baking. Prepare a baking sheet by lining it with parchment paper or a baking mat that does not stick.
You should be able to get a dozen cookies on each baking sheet if you use a cookie scoop to roll out balls of dough and lay them on a cookie sheet, leaving approximately two inches of space between each cookie.
Bake the cookie for twelve to thirteen minutes, or until it begins to increase in size. Make sure you don’t overcook the food. After allowing the cookie to cool for five minutes on the baking pan, transfer it to a wire rack to finish cooling.
Nutrition
- Calories: 102kcal
- Carbohydrates: 14g
- Protein: 2g
- Fat: 5g
- Saturated Fat: 3g
- Polyunsaturated Fat: 0.2g
- Monounsaturated Fat: 1g
- Trans Fat: 0.1g
- Cholesterol: 16mg
- Sodium: 67mg
- Potassium: 18mg
- Fiber: 0.3g
- Sugar: 8g
- Vitamin A: 125IU
- Vitamin C: 0.02mg
- Calcium: 34mg
- Iron: 0.4mg
Notes
It is imperative that you drain your ricotta before using it if it appears to be moist. This can be accomplished by putting the ricotta in a sieve with a fine mesh and laying it over a bowl for approximately one hour before using it.
In order to ensure that the components are thoroughly combined, you must ensure that the butter is at room temperature. One can prepare the batter up to twenty-four hours in advance; however, it is imperative that it be chilled for a minimum of two hours prior to baking.
It is important to keep in mind that the cookies will not undergo significant color changes while they are baking. When they start to puff up and become slightly darker underneath, you will know that they are finished.
Cookies made with chocolate chips and ricotta cheese can be kept in the refrigerator for up to a week if they are stored in an airtight container. Freezing can also be done for a period of up to two months.
