Chocolate Chip Ricotta Cookies
- 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
- 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.
- 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.
- 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.
- Melt chocolate over low heat, stirring often. Using a balloon wisk or fork, lightly drizzle melted chocolate over cookies and allow to cool completely.
- Makes about 4 dozen cookies.
Recipe by Poremsky Family at https://poremsky.net/recipes/cookies/chocolate-chip-ricotta-cookies/
3.1.09