Chocolate Chip Ricotta Cookies
 
Ingredients
  • Cookies:
  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ cup unsalted butter, softened
  • 2 cups granulated sugar
  • 2 eggs
  • 1 (15 oz) container whole milk ricotta cheese
  • 1 tsp vanilla extract
  • 2 cups miniature chocolate chips
  • *Regular size chocolate chips also work well
  • Glaze:
  • 3 Tbsp milk
  • 1 ½ cups confectioners’ sugar
  • 1 tsp almond extract
  • *I like to add an additional 1-2 Tbsp of milk for a thinner consistency glaze
  • *Anise, vanilla, orange, lemon or even mint extract may be substituted for the almond extract
  • Chocolate drizzle:
  • Melting chocolate, semi-sweet or milk chocolate chips
Instructions
  1. Preheat oven to 375⁰. In a large mixing bowl, beat sugar and butter at low speed until blended. Increase speed to high and beat until light and fluffy, about 5 minutes. At medium speed, beat in ricotta, vanilla, and eggs until well combined. Reduce speed to low. Add flour, baking powder, and salt. Beat until dough forms, then fold in chocolate chips.
  2. Drop dough by level tablespoons onto ungreased cookie sheet, about 2 inches apart. Bake 15 minutes or until cookies are very lightly golden (cookies will be soft). With spatula, move cookies to wire cooling rack.
  3. Allow cookies to cool. In small bowl, stir together confectioners’ sugar, extract and milk until smooth. Using a metal spatula or knife, spread glaze on tops of cookies and let dry.
  4. Melt chocolate over low heat, stirring often. Using a balloon wisk or fork, lightly drizzle melted chocolate over cookies and allow to cool completely.
  5. Makes about 4 dozen cookies.
Recipe by Poremsky Family at https://poremsky.net/recipes/cookies/chocolate-chip-ricotta-cookies/