Chocolate Chip Ricotta Cookies

4.25 from 4 votes

These ricotta chocolate chip cookies are made with creamy ricotta and mini chocolate chips for an irresistible treat!

Prep Time20

Cook Time15

Chilling Time1

Total Time1 35

Course: Dessert, Snack

Cuisine: Italian

Servings: cookies

Calories: 115kcal

2 cups + 2 tablespoons all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup ricotta cheese (let the ricotta drain 4-8 hours in fridge, the paper towel dry)
¾ cup granulated sugar
1 large egg (room temperature)
1 teaspoon vanilla extract
½ cup chocolate chips semi sweet (I use mini chips)

In a large bowl whisk together the flour, baking powder and salt.
In the mixing bowl beat the ricotta and sugar until creamy, approximately 2 minutes, add the egg and vanilla and beat to combine. Add the dry ingredients and beat on low to combine. Stir in the chocolate chips. The dough should be a bit tacky if too dry add a drop of milk if too wet add a bit more flour. Chill the dough for one hour.
Form the dough into 1 inch balls (golf ball size) place on the prepared baking sheet, flatten lightly with a fork dipped in flour. Chill the cookies while the oven is pre-heating.
Pre-heat the oven to 350F/180C. Line a large baking sheet with parchment paper.
Bake for approximately 15-18 minutes or until golden brown. Let cool 10 minutes on baking sheet then move to a wire rack to cool completely. Dust with powdered sugar before serving if desired. Enjoy!

Stored in an airtight container, these cookies can last up to 5 days at room temperature or up to 2 months in a freezer safe container.