The Pioneer Woman Tasty Kitchen
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Ricotta Chocolate Chip Cookies

4.77 Mitt(s) 9 Rating(s)9 votes, average: 4.77 out of 59 votes, average: 4.77 out of 59 votes, average: 4.77 out of 59 votes, average: 4.77 out of 59 votes, average: 4.77 out of 5

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Level: Easy

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Description

By replacing most of the butter in a basic chocolate chip cookie recipe with ricotta cheese, you get some of the lightest, fluffiest, yummiest cookies you’ve ever tasted!

Ingredients

  • 1 cup Whole Milk Ricotta Cheese
  • ½ sticks Unsalted Butter, Softened
  • ½ cups Granulated Sugar
  • ½ cups Brown Sugar
  • 1 whole Egg
  • 1-½ teaspoon Pure Vanilla Extract
  • 1-½ cup All-purpose Flour
  • ½ teaspoons Baking Soda
  • ½ teaspoons Baking Powder
  • ¼ teaspoons Salt
  • ½ cups Milk Chocolate Chips
  • ½ cups Semi-Sweet Chocolate Chips
  • ½ cups Dark Chocolate Chips

Preparation

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 (F).

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.

8 Comments

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The Hill Country Cook on 2.28.2011

OH MY GOD!!!!! YUMMMMYYY. I’m too busy trying everyone elses recipes, I don’t have time to post mine! I LOVE THIS RECIPE and I love ricotta cheese, and it comes together so quickly, nice and small batch.

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starringmaureen on 11.18.2010

This is the first recipe I made from tasty-kitchen! They were delicious. I actually added pinch of cardamom, halved the chocolate chips (just used semi-sweet), and added dried sweetened cherries. As I could only find part-skim ricotta, I used 3/4 cup ricotta, 1/4 cup heavy whipping cream. They turned out moist and fluffy. The cherries were a good pair with the chocolate. Will be making again! Thanks!

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reez on 11.15.2010

I made these and they were yummy – definitely cake-like in texture and not too sweet. Thanks for sharing!

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sumdot on 11.13.2010

I made these to use up some left over Ricotta cheese – they were great!
I only used semi-sweet chocolate chips and I halved the white sugar amount and they turned out great. They are very light and almost cake like, so if you like flat chewy cookies they might not be for you.

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bretted5 on 11.9.2010

My boyfriend LOVES “basic chocolate chip cookies.” Tried this recipe tonight and it is definitely a winner in the basic and delicious category!

9 Reviews

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michelleok on 12.29.2011

Very good and moist. Great cookie to add protein to your diet in such a yummy fashion!

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VictoriaDoubleU on 9.2.2011

These were very nice, cakey cookies! I should’ve used the 3 kinds of chips, but the semi-sweet ones I used did stand out nicely against a light, airy cookie. However, I guess I prefer a more crispy cookie & these weren’t my very favorites (just a personal preference).

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jessicaluvs2cuk on 8.12.2011

So we have a local deli in town and they sell these cookies and they are fabulous, but way too expensive. These taste just like them. They were a huge hit with everyone. The 3 kinds of chips is a must. Thank you for a wonderful recipe!

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lovemesomebuggy on 5.20.2011

I was a little nervous about the ricotta, and the cookie dough tasted a bit different, but oh my goodness they are DELICIOUS right out of the oven!!! Definitely a keeper :)

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stephanie june on 5.20.2011

holy moly! these were the best darn cookies ever. i made them awhile back for the holidays, but they were a big hit! i’ll definitely repeat! (maybe soon!)

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