Freshly baked chocolate chips cookies for Sunday’s afternoon snack. These cake-like cookies are soft and moist. The perfect match with a cup of coffee.
1 cup ricotta cheese
4 tablespoons unsalted butter, softened or melted*
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
Direction: In a medium sized bowl, whisk the ricotta cheese with butter and sugar. Add vanilla extract and egg. Mix until light and fluffy looking.
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Dash of salt
In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
Add the ricotta mixture to the flour mixture. Stir just until combined and then fold in the chocolate chips.
*If you used softened butter, chill the dough for about an hour or so before baking, or place in the fridge for 20 minutes.
Use 1 ice cream scoop for each cookie and place them on baking sheet.
Place in the oven and bake about 25-30 minutes or until lightly browned.
Makes 25 cookies.