Chocolate chip cookies are always a favorite. This is probably because they are delicious and so easy to make. Even those who do not bake regularly have at one time or another baked chocolate chip cookies. The chocolate chip cookies in this recipe are kicked up a notch. They are so light and fluffy. This great texture is due to a surprise ingredient; ricotta cheese. Ricotta cheese is a soft and creamy cheese, typically used in Italian cooking. It is created from the whey that is left over after mozzarella and provolone have been produced. This sweet cheese is not just for lasagna.
Most chocolate chip cookies are baked with baking soda instead of baking powder. However, these are made with baking powder to give it more of a cake like consistency, rather than a chewy consistency. In addition, I made these cookies with 2 tablespoons of vanilla. This is significantly more vanilla than typically used in cookie recipes. I love vanilla and it is definitely not overpowering.
Ricotta Cheese Chocolate Chip Cookie Recipe
Makes 30 small cookies
Ingredients:
1/2 cup butter, softened (1 stick of butter)
3/4 cup ricotta cheese
1 egg
1/3 cup sugar
1/3 cup brown sugar
2 tablespoons vanilla
1 1/2 cups flour
1 tsp. baking powder
1 cup chocolate chips
Directions:
1. Preheat oven to 350 degrees.
2. Grease a cookie sheet.
3. Combine flour and baking powder in a small mixing bowl and set aside.
4. Cream together butter, egg and ricotta cheese with a hand mixer.
5. Add both sugars and beat until combined and smooth.
6. Mix in the vanilla.
7. Slowly beat in the flour and mix until combined.
8. Stir in the chocolate chips.
9. Drop dough on the cookie sheet, the size of about a golf ball each. I used a 2 tablespoon size measuring spoon. Take note that the batter will be very sticky. You may want to wet or flour your hands.
10. Bake for 17-19 minutes.
11. Remove cookies from the cookie sheet and allow cookies to cool on a rack.
