Remember when you were a kid and would stick one of your school projects on the fridge? It’d have some fantastic number written at the top in red Sharpie, perhaps with a sticker or smiley-faced stamp along with it, a monument of your utter awesomeness for all the family to see.
That’s how I feel about these cookies. I want to take a magnet and clip them to my fridge. I don’t care if it’s unsanitary and goes against the laws of physics, I want everyone to know about this recipe that I came up with all on my own.
As someone who tends to mess up even the most precise, well-written recipes for baked goods, I was astonished that this one came out so well. It basically came about by me staring in the fridge at a container of unused ricotta cheese and thinking, “I wonder what this would do in cookies?” I’ll tell you. What it does is take regular chocolate chip cookies and elevate them to a level of soft, fluffy goodness the likes of which you have never even dared to imagine. From there it was just a matter of recalling the basic ingredients found in most cookies and eyeballing the measurements.
All you do is combine whole-milk ricotta cheese…
…granulated sugar, and brown sugar in the bowl of an electric mixer.
After blending them together, add an egg and some vanilla extract.
Give that another whirl and then add all-purpose flour, baking soda, baking powder, and salt.
Now comes the time for three different kinds of chocolate chips. Three, I tell you! This trio of chocolatey yummyness includes milk chocolate…
…and dark chocolate chips.
Mix that all together, cover the bowl with plastic wrap, and place it in the freezer for twenty minutes. This is so the cookies will stay puffy, rather than spreading out while baking.
Once they’re chilled, use an ice cream scoop to place them on some cookie sheets.
Bake ‘em for 15-20 minutes, until they’re golden brown around the edges, and you’re done!
Congratulations! You are now the proud owner of a dozen ridiculously delicious chocolate chip cookies.
Pretty, pretty please give them a try—you’ll be simply enchanted by these little beauties.
Ricotta Chocolate Chip Cookies
A La Kocinera Original Recipe
1 cup whole-milk ricotta cheese
1/2 stick unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 1/2 teaspoons 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 semi-sweet chocolate chips
1/2 cup dark chocolate chips
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.
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.
Cover the bowl with plastic wrap and place in the freezer for 20 minutes. Preheat the oven to 350 degrees.
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. Bake for 15-20 minutes, until the edges are lightly browned.
Makes about 12 cookies—more like 24 if you don’t make them as gargantuan-sized as I do.