Chocolate Chip Ricotta Cookies

These biscuits with ricotta chocolate chips are made with creamy ricotta and mini drops of chocolate for an irresistible surprise! They are soft and tender biscuits with the perfect mixture of sweet and rich flavor.

I love preparing biscuits in Italian ricotta and this time I decided to add mini drops of chocolate for a variation of ricotta cookies with chocolate chips.

The result was a biscuit with Italian inspired chocolate chips with a soft and humid consistency that has the perfect balance of rich chocolate chips that melts in the mouth!

These soft and soft ricotta biscuits have a creamy consistency with ricotta but in addition to adding a thin codole that do not have a cheese flavor, rather improves the consistency similar to a cake. I love making them all year round, but they would also be fantastic for an exchange of Christmas biscuits.

Because I love these biscuits

Super soft and soft: If you love a biscuit similar to a cake, this version of a traditional ricotta cookie will be a favorite new. They are the softest biscuits with chocolate chips!
Rich and creamy: Ricotta adds a sweet and rich flavor to this recipe for chocolate ricotta biscuits and since there is no additional butter, the biscuit has a lighter consistency.

Note ingredients

Cheese ricotta: since this biscuit does not contain butter, whole milk, whole milk is used in ricotta.
Flour for all uses: Use Normal Normal Flour not bleached and do not put it in the measurement cup.
Granulate sugar: Adds sweetness to the biscuit. Use a little less if you want a less sweet biscuit.
Egg: A large egg helps to tie the ingredients of the biscuits together.
Calking Staples: The yeast extract, salt and vanilla improves the flavor while cooking powder helps lifting and biscuit ascent.
Chocolate: I used semi-sweet chocolate mini drops in order to have a little bit in every bite but you could use regular chocolate chips.

Replacements and variations

Orange chocolate ricotta biscuits: If you love orange ricotta biscuits, add 2 tablespoons of orange zest (or the orange zest).
Extract: For an easy flavor exchange, use orange extract or almond extract instead of vanilla extract.
Double ricotta chocolate biscuits: Replace ⅓ cup of flour with cocoa powder.
Dip in chocolate: After cooled, immerse the bottom of the melted dark chocolate biscuits.
Garnish: Similar to my ricotta lemon biscuits, powder with icing sugar or add a simple glaze after the biscuits with ricotta chocolate chips have completely cooled.

How to prepare chocolate ricotta biscuits

In a large bowl, beat dry ingredients together including flour, baking powder and salt.

The dry ingredients slammed into a glass bowl.

In a bowl using an electric mixer, beat the ricotta and sugar to cream, then add the egg and vanilla and beat to add. Add the dried and battle ingredients to combine.

The dry ingredients in the wet and the addition of the egg.

Mix the chocolate chips and cool the dough.

Form the dough in balls, then place on the prepared parchment paper baking tray, slightly flattened with a fork immersed in flour.

Cook until lightly golden. Cool for 10 minutes on a pan, then move to a wire rack to cool completely. Sprinkle with icing sugar before serving if you wish.

Suggestions for recipes

Ricotta voltage: If your ricotta looks watery, put it in a filter and filter for 60 minutes. Otherwise your ricotta biscuits with chocolate chips may prove soft.
Do not jump by relaxing the dough: For the best consistency, cool the dough for biscuits for at least an hour up to 24 hours.
Slightly flatten before cooking. These biscuits don’t spread much, I like to flatten slightly with a fork that immerses itself in the flour before cooking so that they are not excessively swollen and kitchenette.
Avoid preparing biscuits: These biscuits will remain pale color during cooking. They are made when they are golden on the edges.
To stay moist while it is stored: I love add a piece of bread to the storage container! The biscuits will draw humidity from the bread and remain soft.

The biscuits with ricotta chocolate chips one above the other.

Can I use the low -fat ricotta for chocolate ricotta biscuits?

You can use the low -fat ricotta, but the biscuits may not be humid and rich like those made with full ricotta.

Yes, the addition of chopped walnuts such as walnuts or pecan walnuts can provide a delicious creaking and improve the flavor.

Warehouse

Shop: Store the biscuits in an airtight container at room temperature for a maximum of 5 days, even if they will have a better flavor if eaten within 2-3 days. You can also keep them in the refrigerator if you like a cold biscuit with a rubbery consistency.
Freez: Flash freezes the biscuits in the oven that completely cooled on a pan lined for the parchment. Once frozen, transfer to a safe bag or container for freezer and keep for a maximum of two months. Defrosting and have fun!

Other recipes to try

The biscuits on a plate with one broken in half.

These chocolate ricotta biscuits are incredibly soft, humid, light and soft. I’m the perfect pleasure for every occasion, I hope you like it as much as we!

2 cups Flour for all purposes
1 teaspoon baking powder
¼ teaspoon salt
1 cup Cheese ricotta (if the ricotta is watery, positioned in a filter and filter for 60 minutes)
¾ cup granulate sugar
1 large Egg (ambient temperature)
1 teaspoon Vanilla extract
½-¾ cup Chocolate semi -sweet drops (use mini chips)

In a large bowl, beat flour, baking powder and salt together.
In the mixing bowl he beat the ricotta and sugar until cream, about 2 minutes, add the egg and vanilla and beat to combine. Add the dried and battle ingredients to combine. Mix the chocolate chips. It cools the dough for an hour.
Preheat the oven to 350f/180c. Assign a large pan with parchment paper.
Form the dough in 1 -inch balls (size of the golf ball) on the prepared pan sheet, flatten slightly with a fork immersed in flour. Cook for about 15 minutes or until lightly golden. Leave to cool 10 minutes on the pan, then move to a wire rack to cool completely. Sprinkle with icing sugar before serving if you wish. Enjoy!

How long do ricotta biscuits last with chocolate chips?

Store in an airtight container, these cookies can last up to 5 days at room temperature or up to 2 months in a safe container per freezer.

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