Chocolate Chip Ricotta Cookies (2024)

Chocolate Chip Ricotta Cookies are the softest chocolate chip cookies out there! Made with ricotta cheese and mini chocolate chips, one bite and you'll be hooked!

If you love soft and moist cookies, these Chocolate Chip Ricotta Cookies are for you. Light and fluffy, these cookies are an Italian-inspired take on traditional chocolate chip cookies.

Chocolate cookie fans, don't miss these Italian Almond Chocolate Cookies, classic Anise Cookies, or these Triple Chocolate Chip Cookies. And, for a real chocolatey treat, check out these Chocolate Espresso Cookies or this thick and rich Italian Hot Chocolate.

Why You Need to Make These Cookies!

One bite of these super soft Chocolate Chip Ricotta Cookies and you'll be hooked! They are perfect balance of sweetness and sure to be a new favorite.

If you love traditional soft ricotta cookies, you'll love this version that's filled with mini chocolate chips. They stay soft for days and are great for any occasion.

This is also a great recipe to use up leftover ricotta cheese. Just be sure to drain the ricotta ahead of time so the batter isn't too wet.

I like to make these to have on hand for the week. They are the perfect addition to lunches and just a fun treat to have on hand.

This recipe does require that the dough chill for at least two hours before baking. You could even make the dough a day in advance and chill overnight.

Be sure to give these Chocolate Chip Ricotta Cookies a try! You're going to love this sweet and unique take on a classic cookie!

Ingredients and Substitutions

• Butter: here I use unsalted room temperature butter. If you only have salted butter, use that and omit the additional salt in the batter.
• All Purpose Flour: use regular unbleached flour and weigh it for accurate measurement.
• Ricotta Cheese: regular whole milk ricotta cheese is ideal. Be sure to strain it before using to remove any additional moisture.
• Sugar: I just use regular granulated sugar. You could use less if you wanted to cut down on the amount of sugar used.
• Mini Chocolate Chips: I like the way the mini chocolate chips find their way into every bite of the cookie. You can substitute regular-sized semi sweet chocolate chips here.

How to Make Chocolate Chip Ricotta Cookies

These Chocolate Chip Ricotta Cookies are simple to make. They do require chill time before baking, so plan ahead when making them.

Step 1: make the batter

Firstly, whisk together the dry ingredients in a medium bowl and set aside. Then, in a large bowl combine the drained ricotta, softened butter, and sugar. Use a handheld mixer to mix until light and fluffy; about 2 minutes. Mix in the egg and vanilla, then add in the dry ingredients and mix until just combined.

Step 2: add in the chocolate chips and chill

The last step for preparing the batter is folding in the chocolate chips. Then, cover the bowl with a lid or plastic wrap and chill in the refrigerator for at least two hours or up to 24 hours.

Step 3: roll into balls

Once the dough has chilled, preheat oven to 350 degrees. Use a cookie scoop or spoon to portion out dough and roll into balls. If your hands get sticky, dampen them before rolling. This recipe makes about 3 dozen cookies total.

Step 4: bake the cookies

The final step to making Chocolate Chip Ricotta Cookies is to bake the dough balls. Place in a preheated 350 degree and bake for about 10-12 minutes. Note that the cookies won't change color much. Let them cool on the baking sheet before moving to a rack to cool completely.

Recipe Tips

• If your ricotta seems wet, be sure to drain it before using. You can do this by placing the ricotta in a fine mesh sieve over a bowl for about an hour before using.
• Be sure you are using room temperature butter so that the ingredients mix together well.
• You can make the batter up to 24 hours in advance, but be sure to chill for at least two hours before baking.
• Note that the cookies won't change color much when baking. You will know they are done when they begin to flatten and get slightly darker underneath.
• Store cooled Chocolate Chip Ricotta Cookies in an airtight container in the refrigerator for up to a week. You can also freeze for up to two months.

Frequently Asked Questions

More Ricotta Cookies!