Ricotta Chocolate Chip Cookies

We are exactly 9 days into the brand new year and I've already given into my sugar cravings! :( So much for my good intentions of making better decisions about my food choices in 2018.  Clearly, I lack self control when it comes to new chocolate chip cookie recipes - I didn't even make it to double digits.  LOL

My decision to make ricotta chocolate chip cookies was not based entirely out of my need for sugar - I was trying to be resourceful about using up food that was already in my refrigerator.  I had some leftover ricotta cheese that I wanted to use up before it expired so in my attempt to not let it go to waste - I turned it into cookies!  That was the obvious choice - wasn't it? 

These super soft and moist cookies are really tasty.  If you like a thin and crispy chocolate chip cookie - you need to check out one of my other chocolate chip cookie recipes.   BUT, if you like a more tender and delicate chocolate chip cookie - you will want to give these ricotta chocolate chip cookies a second look.  

Ricotta Chocolate Chip Cookies
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
8 Tablespoons butter
1 cup sugar
1 egg + 1 egg yolk
1 teaspoon vanilla
1 cup whole milk ricotta
3/4 cup mini chocolate chips
​

Beat butter and sugar until pale and fluffy. 

Add egg, yolk and vanilla.

Add dry ingredients, alternating with ricotta.  

Stir in chocolate chips.

Drop scoops of dough onto silpat lined baking sheets.  

Bake 15-18 minutes at 350.  Cool on pan 5 minutes before moving cookies. 

Voila - the perfect chocolate chip cookie.  

I enjoyed every single bite of my soft and moist chocolate chip cookie and not to worry, I'll get back to making healthy eating decisions tomorrow. These delicious cookies really are the perfect compliment to an afternoon cup of tea.  

​Ciao!

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