I will never get tired of the chocolate chip cookie. There are many variations and it is crazy how I never get bored of trying a new chocolate chip cookie recipe. How was this recipe inspired? Well, ricotta cheese. First of all, I do not like ricotta cheese. However, I bought some to make stuffed shells for a work potluck because I know people would like it. I don't usually eat what I bring to a potluck...for some reason, it just makes me feel weird, so it wasn't a big to not eat the stuffed shells. However, I had to give it a little taste to make sure I wasn't serving something terrible. Always test your product! To my surprise, the stuffed shells weren't too shabby. I'm not trying to toot my own horn but I learned it's not that I don't like ricotta but it's the amount I often feel there is an excessive amount in what I eat.
Anyways, the store only sold a huge container of ricotta cheese so I had a LOT of ricotta cheese leftover so I had to do something with it. The first thing that came to my mind was a ricotta pound cake but I didn't want something so heavy and was going to weigh me down...literally. I started searching online to see if there were cookie recipes that ricotta cheese and voila,I found this recipe.
While the cookies do not have a distinct ricotta flavor, the cheese adds a nice texture to the cookies. The cookies turned out to be fluffy, soft, and moist. If you're a fan of the cake-like cookies, this is perfect. The cookies were tasty, not too greasy, and is a great variation of the chocolate chip cookies. Even if you overbake the cookies, the cookies remain moist and soft. No need to worry about the cookies turning hard the next day...if they last until then!
Ricotta Chocolate Chip Cookies
compliments of Tasty Kitchen
1 cup Ricotta cheese
1/2 stick (1/4 cup) butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1-1/2 teaspoon pure vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk chocolate chips
1/2 cup semisweet chocolate chips
1/2 cup dark chocolate chips
1. Preheat oven to 350 F. Grease 2 cookie sheets with nonstick cooking spray.
2. In the bowl of a stand mixer, combine the ricotta cheese, butter, granulated sugar, and brown sugar, whipping until well blended and slightly fluffy. Mix in the egg and vanilla.
3. To the wet mixture, add the flour, baking soda, baking powder, and salt, mixing well to combine. To this mixture, add the three types of chocolate chips, again stirring until well blended.
4. Cover the bowl with plastic wrap and place in the freezer for 20 minutes.
5. Once chilled, use an ice cream scoop to place golf ball sized pieces of dough on baking sheets covered with parchment paper or cooking spray.
6. Bake for 15-20 minutes, until the edges are lightly browned.
Makes about 12 cookies