These unique triple chocolate ricotta cookies are something every cookie baker needs to add to their recipe repertoire. They are so soft, and truly different to any other chocolate cookie I've tried. The chocolate chips and chocolate ganache on top really adds to how delicious and chocolate-ey these are, so don't skip them!

What do these chocolate cookies taste like?

These chocolate ricotta cookies are soft like a cake, decadent like a brownie, and shaped like a cookie! They do not taste like cheese, just wonderful, smooth, chocolate-ey cookies! The smooth chocolate ganache hardens into a chewy chocolate frosting, while the chocolate chips throughout add a surprise extra bit of chocolate. I like to keep mine in the fridge and enjoy cold so the chocolate chips add a bit of crunch to the cookie, but I usually cant resist one straight out of the oven with melted chips too!

What are the ingredients needed for these ricotta cookies?

The ingredients are basic, everyday things you'd expect to find in a cookie recipe, plus ricotta of course!

• flour - for structure of the cookies
• cocoa powder - to add a delicious chocolate flavor
• baking powder/baking soda - to add lift and softness
• salt - to enhance the flavor
• butter - helps the cookies flavor and spread
• ricotta cheese - the star of these cookies to help them stay soft
• sugar/brown sugar - to add sweetness and moisture
• eggs - to help the cookies stick together
• chocolate chips - I like to use the mini ones for a small bit of chocolate in every bite
• semi sweet chocolate - for the ganache; use high quality
• heavy cream - for the ganache
• chocolate sprinkles - optional, but everything is better with sprinkles!

How to make these triple chocolate ricotta cookies:

step one: in a medium bowl, stir together the flour, cocoa, baking powder, baking soda, and salt, set aside

step two: in a large bowl, cream together the ricotta, brown sugar, sugar, and butter until light and fluffy

step three: add the eggs and vanilla and beat well

step four: stir the flour mixture into the cookies a little at a time until fully incorporated

step five: gently stir in the chocolate chips until fully incorporated, refrigerate dough at least 4 hours or overnight

step six: prepare the ganache by heating heavy cream until steaming, then pouring over semisweet chocolate and allowing to sit for 3-4 minutes; stir until smooth and set aside to cool

step seven: bake the cookies in 350 F oven for about 12 minutes, then remove from oven , allow to cool 2-3 minutes then carefully transfer to wire rack to continue cooling

step eight: add a small layer of ganache to each cookie, sprinkle with chocolate sprinkles, then allow to set in fridge

Tips and tricks for the best triple chocolate ricotta cookies:

• if you can, weigh your ingredients for the best accuracy
• make sure you chill the dough very well so the cookies stay tall and thick
• I use my hands to form the balls so my cookies are round, but the dough does stick a little near the end as it warms up so prepare to wash your hands well afterward
• use parchment paper to make sure the cookies come off the tray clean
• use a good quality semi sweet chocolate for the ganache on top; it makes a huge difference!
• you can double the amount of ganache used for an extra thick layer
• make sure the cookies are cooled before adding the ganache, otherwise it will melt and run off the cookie

Storage tips for triple chocolate cookies

These cookies will stay fresh a couple days at room temperature, however I prefer to keep mine in the fridge in an airtight container for up to 5 days. I also sometimes freeze them up to 3 months in airtight freezer bags and thaw in the fridge before eating. Extra dough can be frozen up to 6 months, then thawed on the counter 30 minutes before rolling and baking.

Other cookies you may like:

• Inside out chocolate chip cookies
• Soft and chewy chocolate chip cookies