Italian chocolate chip cookies are undeniably soft and delicious, thanks to the unique combination of ricotta cheese and cinnamon. These cookies are a delightful change to the same old chocolate chip cookie.
Ricotta cheese, an essential ingredient in Italian cooking, is often featured in savory dishes like lasagna and manicotti. With its slightly sweet flavor and creamy, milky texture, ricotta might seem like an unconventional choice for a sweet treat, but it elevates the cookie’s texture remarkably. Adding milk fat gives baked goods a richer texture and rise. It functions similarly to sour cream in baked goods, providing a richer texture and a beautiful rise. As you can see from the accompanying image, these Italian chocolate chip cookies rise impressively compared to traditional American varieties.
The combination of cinnamon and chocolate is truly complementary. In this cookie, while the cinnamon’s presence is subtle, it significantly enhances the rich chocolatey flavor of the chocolate chips.
Using mini chocolate chips is a game changer. These cookies are filled with delightful bursts of chocolate rather than just a few larger chunks, creating a more balanced experience.
I always recommend chilling the dough before baking, as this key step ensures the cookies retain their shape and don’t spread into flat, crispy discs. While these chocolate chip cookies are exceptional, my absolute favorite recipe can be found here: Perfect Chocolate Chip Cookies.
Italian chocolate chip cookies are the perfect choice for Christmas cookie exchange parties! There’s nothing like coming together with friends and family to share cookies and recipes, and these cookies will undoubtedly make a delightful cultural addition that could become a treasured tradition.
Batch total and storage
This recipe makes three dozen cookies. These cookies can be stored in an airtight container at room temperature for up to 3 days. They can be frozen for up to 3 months.
Print Recipe
Italian Chocolate Chip Cookies
Equipment
- stand mixer
- 3 Sheet pans
Ingredients
- 1 cup Butter, softened
- 1 cup Sugar
- 2 Eggs
- 1/2 cup Ricotta
- 1 tsp Vanilla extract
- 2 cups Flour
- 1 tsp Cinnamon
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Sea salt
- 1 cup Mini chocolate chips
Instructions
- Using a stand mixer with the paddle attachment, cream together the butter and sugar.
- Add the eggs and beat in to the mix.
- Next, mix in the ricotta cheese and vanilla.
- Add the flour, cinnamon, baking powder, baking soda, and sea salt.
- Turn the mixer on slow to combine all the ingredients.
- Remove the mixer bowl from the mixer and gently fold in the mini chocolate chips.
- Cover the bowl and refrigerate for one hour.
- Preheat the oven to 375℉.
- Drop 12 dough balls evenly spaced on a sheet pan. Each dough drop should be about a tablespoon.
- Bake for 10 minutes.
- Remove from the oven and allow to cool for 1 minute before removing from the pan to a cooling rack.
- Allow to cool for at least 10 minutes before serving.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
