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ricotta chocolate chip cookies with chocolate coating on bottom on parchment lined baking sheet.
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5 from 55 votes

Ricotta Chocolate Chip Cookies

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.
Prep Time10 minutes
Cook Time12 minutes
Total Time2 hours 25 minutes
Course: Dessert
Servings: 24
Calories: 200kcal
Author: Courtney Paige

Equipment

  • stand mixer
  • Rubber Spatula
  • large baking sheet
  • 1.5 tbsp Cookie scoop
  • Plastic wrap
  • small glass bowl
  • Spoon

Ingredients

  • ½ 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
  • ¾ 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.
    butter, orange zest and sugar in bowl of stand mixer.
  • 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.
    creamed butter and sugar in bowl of stand mixer.
  • 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)).
    12 ricotta chocolate chip cookie dough balls on parchment lined baking sheet.
  • 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!
    ricotta chocolate chip cookies with chocolate coating on bottom on parchment lined baking sheet.

Video

Notes

These can be stored in an airtight container either on the counter or the refrigerator. They are best within 2-3 days, but can be kept for up to 5 days.
Do not overheat the chocolate! It will "seize" and become stiff.

Nutrition

Serving: 1cookie | Calories: 200kcal | Carbohydrates: 23g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 90mg | Potassium: 47mg | Fiber: 1g | Sugar: 11g