These ricotta chocolate chip cookies are made with creamy ricotta and mini chocolate chips for an irresistible treat! They are soft and tender cookies with the perfect blend of sweet, rich taste.

I love making Italian ricotta cookies and this time decided to add mini chocolate chips for a chocolate chip ricotta cookie variation.

The result was an Italian inspired chocolate chip cookie with a soft, moist texture that has the perfect balance of rich chocolate chips that melt in your mouth!

These soft and fluffy ricotta cookies have a creamy texture from the ricotta but other than adding a subtle tang they do not taste like cheese, rather it just enhances the cake-like texture. I love to make them year-round but they would also be great for a Christmas cookie exchange.

Why I Love These Cookies

Super soft and fluffy: If you love a cake-like cookie, this version of a traditional ricotta cookie will be a new favorite. They are the softest chocolate chip cookies!
Rich and creamy: Ricotta adds a sweet, rich taste to this chocolate chip ricotta cookie recipe and since there is no additional butter the cookie has a lighter texture.

Ingredient Notes

Ricotta cheese: Since this cookie does not contain butter, full fat, whole milk ricotta cheese should be used.
All-purpose flour: Use regular unbleached flour and do not pack it in the measuring cup.
Granulated sugar: Adds sweetness to the cookie. Use a little less if you would like a less sweet cookie.
Egg: One large egg helps bind the cookie ingredients together.
Baking staples: Baking powder, salt and vanilla extract enhance flavor while baking powder aids in the lift and rise of the cookie.
Chocolate chips: I used semi-sweet mini chocolate chips so as to have some in every bite but regular sized chocolate chips could be used.

Substitutions and Variations

Orange chocolate chip ricotta cookies: If you love orange ricotta cookies, add up to a 2 Tablespoons orange zest (or the zest of one orange).
Extract: For an easy flavor swap, use orange extract or almond extract instead of vanilla extract.
Double chocolate ricotta cookies: Replace ⅓ cup of the flour with cocoa powder.
Dip in chocolate: After they have cooled, dip the bottom of cookies in melted dark chocolate.
Garnish: Similar to my ricotta lemon cookies, dust with powdered sugar or add a simple glaze after the ricotta chocolate chip cookies have cooled completely.

How to Make Chocolate Chip Ricotta Cookies

In a large bowl whisk together dry ingredients including flour, baking powder and salt.

The dry ingredients whisked in a glass bowl.

In a mixing bowl using an electric mixer, beat the ricotta and sugar until creamy, then add the egg and vanilla and beat to combine. Add the dry ingredients and beat on low to combine.

The dry ingredients in the wet and adding the egg.

Stir in the chocolate chips and chill the dough.

Form the dough into balls then place on the prepared parchment paper lined baking sheet, flatten lightly with a fork dipped in flour.

Bake until lightly golden. Cool for 10 minutes on a baking sheet then move to a wire rack to cool completely. Dust with powdered sugar before serving if desired.

recipe tips

Strain ricotta: If your ricotta seems watery, place it in a strainer and strain for 60 minutes. Otherwise your ricotta cookies with chocolate chips might turn out mushy.
Don’t skip chilling the dough: For the best texture, chill the cookie dough for at least an hour up to 24 hours.
Slightly flatten before baking. These cookies do not spread much, I like to lightly flatten with a fork dipping in flour before baking so they are not overly puffy and bake through.
Avoid overbaking the cookies: These cookies will stay pale in color while baking. They are done when they are golden brown at the edges.
To stay moist while stored: I love to add a piece of bread to the storage container! The cookies will draw moisture from the bread and stay soft.

Ricotta chocolate chip cookies on top of each other.

Can I use low-fat ricotta for chocolate chip ricotta cookies?

You can use low-fat ricotta, but the cookies might not be as moist and rich as those made with full-fat ricotta.

Yes, adding chopped nuts like walnuts or pecans can provide a delightful crunch and enhance the flavor.

Storage

Store: Store cookies in an airtight container at room temperature for up to 5 days although they will taste best if eaten within 2-3 days. You can also store them in the refrigerator if you like a chilled cookie with a chewy texture.
Freez: Flash freeze baked cookies that have cooled completely on a parchment lined baking sheet. Once frozen, transfer to a freezer safe bag or container and store for up to two months. Thaw and enjoy!

More Recipes to Try

The cookies on a plate with one broken in half.

These chocolate chip ricotta cookies are incredibly soft, moist, light and fluffy. They are the perfect treat for any occasion, I hope you enjoy them as much as we did!