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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!
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.