Tender unglazed ricotta drop cookies dotted with mini chocolate chips, an Italian-inspired home formula.
Chocolate Chip Ricotta Cookies
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 135 minutes: 30 hands-on, 45 chilling or resting, 30 whole-batch cooking and 30 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale and US measuring tools
- Fine sieve for draining ricotta
- Mixing bowls
- Hand mixer or stand mixer with paddle
- Flexible spatula and small cookie scoop
- Two 13 × 18-inch baking sheets lined with parchment
- Wire cooling racks
Tender unglazed ricotta drop cookies dotted with mini chocolate chips, an Italian-inspired home formula.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Prepare ingredients
- 1Prepare ingredientsIf the ricotta has visible whey, drain in a fine sieve in the refrigerator for 15 minutes; this is included in the 45-minute chill/rest block. Weigh 185 g after draining; do not squeeze it dry. Whisk flour, baking powder and salt. Keep the mini chips aside until the flour is incorporated.
Mix the dough
- 2Mix the doughBeat butter and sugar until creamy, about 2 minutes. Beat in egg and vanilla, then mix in ricotta. Fold in the flour mixture and finally the mini chips, stopping when no flour streaks remain. The dough should be soft and scoopable; do not knead or add flour simply to make it hand-rollable.
Chill and portion
- 3Chill and portionCover and refrigerate the dough for 30 minutes. Preheat the oven to 350°F (177°C) conventional or 325°F (163°C) fan. Divide into 24 equal portions, approximately 33 g each before toppings, and place 12 on each of two parchment-lined 13 × 18-inch sheets, at least 2 inches apart. Keep the second tray refrigerated while the first bakes.
Bake two batches
- 4Bake two batchesBake one tray at a time on the middle rack for 13-15 minutes, allowing 30 minutes of oven cooking for the two batches. The tops should be set and spring back gently, with lightly golden bases. Let each tray rest 5 minutes, then transfer to a wire rack. Keep portions small as specified so the centers bake through.
Cool and finish
- 5Cool and finishAllow 30 minutes of cooling after the last tray, including its 5-minute tray rest. Serve completely cool without a topping. Break one cookie to check the crumb: it should be tender and set around small chocolate pockets, rather than a wet dough center. The listed 30-minute cooling block includes the tray rest.
Chef’s Science & Pro Tips
Ingredient science
Mini chips spread chocolate evenly through small portions.
Technique & texture
Fold chips in last to limit mixing of the wheat flour.
Finishing & serving
Ricotta cookies have a soft cake-like bite rather than a chewy cookie center.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 1 day | Use a cool airtight container only for short serving storage; refrigerate sooner in a warm kitchen. |
| Refrigerator | Up to 5 days | Refrigerate completely cooled baked cookies in a sealed container; count from baking day. Separate decorated layers with parchment. |
| Freezer | Up to 1 month | Freeze cooled baked cookies before glaze or dusting in a sealed container, separated with parchment. |
| Dough | Up to 24 hours refrigerated | Refrigerate covered raw dough promptly; bake from cold. Do not leave raw ricotta and egg dough at room temperature. |
| Serving | As needed | Thaw baked cookies overnight in the refrigerator; finish after thawing and remove only the portion being served. |
Notes
- Mini chips spread chocolate evenly through small portions. Fold chips in last to limit mixing of the wheat flour. Ricotta cookies have a soft cake-like bite rather than a chewy cookie center. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
THE COOKIE INDEXITALIANCHRISTMAS COOKIES
Frequently Asked Questions
Can I use full-size chips?
Use the same 85 g, but expect larger chocolate pockets and less even distribution.
Why are these cakier than chocolate chip cookies?
Ricotta and baking powder give a tender risen crumb; this is a different cookie style.
Do they need icing?
No. This version is intentionally unglazed; the measured chips provide the finish.
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