A blend of creamy ricotta with plenty of decadent chocolate chips and a chocolate dipped base, this irresistible cookie recipe offers a perfect balance of sweetness and richness. These soft and chewy Ricotta Chocolate Chip Cookies are a heavenly treat that may surprise you as a new favorite.
Soft and Fluffy Ricotta Cookies
We all are well aware by now that cottage cheese has gone viral, but that’s for a good reason. The rich and creamy element it can bring to a recipe (especially a sweet one) is honestly shocking, in the best way possible.
Ricotta cheese is no different. It contributes to moisture, tenderness, and a creamy texture of a recipe due to its high moisture content and fat content. It also adds a subtle richness and a slightly tangy flavor profile, enhancing the overall taste.
These creamy cookies take advantage of all the wonderful components the cheese has to offer. Plus, the soft cookies are studded with plenty of chocolate chips and given a chocolate orange dipped base to take them to the next level and maybe the highlight of your cookie exchange.
If you’re looking for more sweet recipes that incorporate a tangy cheese element, also check out this Cream Cheese Caramel Apple Dip or these Cream Cheese Apple Danishes. This homemade Carrot Cake with Cream Cheese Frosting is a family favorite, too!
Recipe Inspriation
I made a version of these with my friends at FitFoodieFinds and I wanted to put my own spin on them! They’re perfectly fluffy, dipped in an orange chocolate, and delicious.
Recipe Ingredients
- Ricotta – Thick, rich and creamy. Adds an unusual but welcomed tanginess.
- White Sugar – To balance the tang of the ricotta.
- Flour – I used all purpose.
- Orange Extract and Orange Zest – Adding citrus brings another flavor elemnt to these cookies that is SO enjoyable.
- Mini Chocolate Chips – I like dark chocolate or semi sweet for these cookies.
- Lindt Chocolate Orange Bars – The sweet and citrus WORK together insanely well. If you’re intrigued by this flavor combo, try these Chocolate Dipped Sumo Oranges.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- If you don’t have orange extract, I recommend almond extract, vanilla extract, or lemon extract (in that order). If you do lemon, I’d also replace the orange zest with lemon zest, too.
- Want double chocolate ricotta cookies? Replace 1/3 cup of the flour with cocoa powder.
- These haven’t been tested gluten-free; however, use 1:1 all purpose gluten free flour and they should turn out the same!
How to Make This Recipe
1. In the bowl of an electric stand mixer, Add room temperature butter, sugar, orange extract, and orange zest and beat together. It’s KEY the butter is room temp. It helps achieve that perfectly, fluffy texture.
2. Scrape down the sides of the bowl and beat again. Add the egg and ricotta cheese, beat until mixed. You may need to scrape down the sides of the bowl again to make sure everything is well combined.
3. Pour the dry ingredients (all purpose flour, baking powder, and salt) in with the wet ingredients. Continue to mix. Once the batter is formed, add the mini chocolate chips and let the standmixer spin 4-5 times just so the chips are combined. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
4. Once the dough is firm, preheat the oven to 350°F. Line two baking sheets with parchment paper. Using a 1.5 T cookie scoop, scoop dough and roll the cookie balls in your hands to shape into smooth spheres. Place on the sheet pans.
5. Bake 12 cookies per baking sheet for 11-13 minutes. The tops will rise and be fluffy and the edges will turn golden brown. Transfer to a wire cookie rack to cool (or move the parchment paper off the baking sheet and onto a cool surface (like granite)).
6. Melt the lindt chocolate squares with coconut oil in a small glass bowl. Microwave in 30 second intervals until the chocolate is melted. Once the cookies have cooled, dunk the bottom of each cookie into the chocolate. Place the cookies back onto the parchment paper and allow chocolate to solidify. The BEST way to do this is pop them in the freezer for 10-15 minutes or until chocolate has hardened. Enjoy!
PRO TIPS
Make sure to drain any excess moisture from the ricotta before using in this cookie recipe. Too much liquid will result in a mushy cookie.
Storing and Freezing
These can be stored in an airtight container either on the counter or the refrigerator if you like a chewy, chilled cookie. For the softest chocolate chip cookies: In your storage container, add a piece of bread (I like to use the end piece of a loaf). The cookies will draw out the moisture from the bread and keep them as soft and tender cookies. They are best within 2-3 days, but can be kept for up to 5 days.
You can also freeze these cookies baked or unbaked.
- To freeze unbaked dough, scoop, roll in the sugar and place on a cookie sheet as if you’re going to bake them. Place the entire cookie sheet in the freezer for 3-4 hours until each dough ball is frozen (this’ll prevent them from sticking together). Then, place in a Ziplock or airtight container until ready to bake. You can bake the dough balls from frozen for 2-3 extra minutes.
- To freeze baked cookies, allow them to cool completely before adding to a freezer bag or airtight container. I recommend layering parchment paper between each cookie stack. This will prevent the cookies from freezing altogether.
Recipe FAQs
With the ricotta mixed in, these cookies don’t change color much. You can tell they are finished baking when the bottom edges have curled under.
For this recipe I used whole milk ricotta and have not tried alternatives. This gave a perfect fluffy texture and if you use low fat ricotta your cookies may be too dense or dry.
At your local grocery store, you may also find Ricotta Salata – salata meaning salt added. This is a firmer cheese with a dense and firm texture, and although delicious, not great for these cookies.
One good thing about ricotta is that it is so versatile! Combine ricotta with some olive oil and spices for an amazingly rich spread for bread or replace the Feta in this Honey Whipped Feta dip for a little something extra. Add it to ravioli or lasagna. Put a spoonful in a smoothie (it makes it so thick and creamy). There are so man easy recipes ricotta can be added to.
Not necessarily. Classically, Italian Ricotta Cookies do not have chocolate, and also have icing and sprinkles. The base, however, is very similar. I like to think of this recipe as a cross between a traditional chocolate chip cookie and traditional ricotta cheese cookies.
Serving suggestions
These orange chocolate chip ricotta cookies are such an easy and delicious dessert. Lean into Italian influenced night! I’d make my Olive Garden Chicken Pasta for dinner and a pitcher of Italian Margaritas.
More Cookie Recipes You’ll Love
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating and comment in the recipe card below. Thanks for visiting!
Ricotta Chocolate Chip Cookies
Equipment
- stand mixer
- Rubber Spatula
- large baking sheet
- 1.5 tbsp Cookie scoop
- Plastic wrap
- small glass bowl
- Spoon
Ingredients
- 1/2 cup butter, room temperature
- 1 cup sugar
- 2 tsp orange extract, or sub vanilla or almond extract
- zest from one orange, ~2 tbsp
- 1 large egg
- 1 cup whole milk ricotta
- 2 cups all purpose flour
- 2 tsp baking powder
- pinch salt
- 3/4 cup mini chocolate chips
For garnish
- 2 Lindt Orange Chocolate Bars, 3.5 oz each
- 1 tsp coconut oil
Instructions
- In the bowl of an electric stand mixer, Add room temperature butter, sugar, orange extract, and orange zest and beat together. It’s KEY the butter is room temp. It helps achieve that perfectly, fluffy texture.
- Scrape down the sides of the bowl and beat again. Add the egg and ricotta cheese, beat until mixed. You may need to scrape down the sides of the bowl again to make sure everything is well combined.
- Pour the dry ingredients (all purpose flour, baking powder, and salt) in with the wet ingredients. Continue to mix.
- Once the batter is formed, add the mini chocolate chips and let the standmixer spin 4-5 times just so the chips are combined. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
- Once the dough is firm, preheat the oven to 350°F. Line two baking sheets with parchment paper. Using a 1.5 T cookie scoop, scoop dough and roll the cookie balls in your hands to shape into smooth spheres. Place on the sheet pans.
- Bake 12 cookies per baking sheet for 11-13 minutes. The tops will rise and be fluffy and the edges will turn golden brown. Transfer to a wire cookie rack to cool (or move the parchment paper off the baking sheet and onto a cool surface (like granite)).
- Melt the lindt chocolate squares with coconut oil in a small glass bowl. Microwave in 30 second intervals until the chocolate is melted. Once the cookies have cooled, dunk the bottom of each cookie into the chocolate.
- Place the cookies back onto the parchment paper and allow chocolate to solidify. The BEST way to do this is pop them in the freezer for 10-15 minutes or until chocolate has hardened. Enjoy!
Nutrition
Video
Notes
more of our favorite Cookie Recipes…
- Easy Peanut Butter Cookies
- Oatmeal Snickerdoodles
- Chocolate Chip Cherry Cookies
- Lucky Charms Cookies
- Halloween Candy Cookies
- Kit Kat Cookies
- No Bake Chocolate Oatmeal Cookie
- Funfetti Cookie Recipe
- Easy Peppermint Chocolate Cookies
- Avalanche Cookies (No Bake)
- Christmas Shortbread Cookie
- Pretzel Cookies
- Ricotta Chocolate Chip Cookies
- Pistachio Chocolate Chip Cookies
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find RICOTTA CHOCOLATE CHIP COOKIES calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
Wow, these are SO yummy. It took me way too long to try a ricotta cookie and now I can confidently say, I will be making them every year. SO delicious.
The texture of these>>>>
I know you’re thinking…ricotta cookies…really?!? Yes really. They’re so delicious! Light and fluffy and perfectly sweet
My new favorite cookie recipe! Such a great addition to my holiday cookie lineup❤️😋
These are so fluffy and delicious! I’m a huge fan of chocolate oranges so I knew this recipe would be right up my alley. The ricotta adds great depth. They’re also super easy to make. I did the chocolate dip on the bottom but I’m not even sure it needs it!
I made these for a coworker and she loved them! They were so yummy!!