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Soft Glazed Chocolate Chip Ricotta Cookies

Pillowy, cake-like cookies made with ricotta cheese for incredible softness, packed with chocolate chips and finished with a dark chocolate drizzle.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Italian-American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 0.5 cup unsalted butter softened (1 stick)
  • 1 cup granulated sugar
  • 1 cup whole milk ricotta cheese strained of liquid
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup mini chocolate chips semi-sweet
Topping
  • 0.5 cup dark chocolate melted, for drizzling
  • 2 tbsp powdered sugar for dusting

Equipment

  • Stand Mixer or Hand Mixer
  • Baking sheets
  • Parchment paper
  • Cookie scoop

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream butter and sugar until fluffy (3 mins). Add ricotta, egg, and vanilla; mix until smooth.
  3. Whisk flour, baking powder, baking soda, and salt in a separate bowl.
  4. Gradually add dry ingredients to wet, mixing just until combined. Fold in chocolate chips.
  5. Scoop dough into mounds on baking sheets spaced 2 inches apart.
  6. Bake for 10-12 minutes until bottoms are light gold (tops will remain pale).
  7. Cool completely on wire racks.
  8. Drizzle with melted dark chocolate and dust with powdered sugar before serving.

Notes

Blot the ricotta with paper towels before measuring to ensure the cookies aren't too wet. Store in the fridge for best texture.