Italian Chocolate Chip Cookies
Indulge in Italian chocolate chip cookies, soft and delicious with ricotta cheese and a hint of cinnamon for a unique treat.
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Equipment
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.
Nutrition
Serving: 1cookieCalories: 120kcal
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