Makes About 2 1/2 Dozen

Notes

I’ve been making ricotta cookies for years, and my family has always loved these simple, cakey, one-bowl treats. Adding chocolate chips makes them even better! Use a good-quality fresh ricotta here- you will taste the difference.

Active Time: 15 minutes

Total Time: 55 minutes

Ingredients

  • 1 stick unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 8 ounces fresh ricotta
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Kosher salt
  • 1 cup mini-chocolate chips
  • Confectioners' sugar, for dusting, if desired
Lidia’s a Pot, a Pan, and a Bowl      (Photo Credit: Armando Rafael)

Cookbook

Lidia’s a Pot, a Pan, and a Bowl (Photo Credit: Armando Rafael)

Order

Directions

Preheat the oven to 350 degrees. Line two baking sheets with parchment.

Cream the butter and granulated sugar in a large bowl with a handheld mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to medium, and add the eggs. Beat until smooth. Add the ricotta and vanilla, and beat to combine.

Sift the flour and baking powder right into the bowl, and add a pinch of salt. Mix on low speed until just combined. Stir in the chocolate chips by hand.

Drop the cookies in heaping tablespoons onto the baking sheets, leaving about 2 inches between cookies, in three rows of five. Bake, rotating the trays from top to bottom halfway through, until the cookies are puffed and golden at the edges, 16 to 18 minutes. Remove to a wire rack to cool.

Dust the cookies with confectioners’ sugar before serving, if desired.

Lidia’s a Pot, a Pan, and a Bowl      (Photo Credit: Armando Rafael)

Cookbook

Lidia’s a Pot, a Pan, and a Bowl (Photo Credit: Armando Rafael)

Order