Thick, soft decadent cookies made with ricotta cheese that are like a cross between a cookie, brownie, and cake. A chocolate lover's dream!
(5 stars from 2 ratings)
Monday January 24, 2022
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Baking Powder Brown Sugar Butter Chocolate Chips Chocolate Sprinkles Cocoa Powder Eggs Flour Heavy Cream Ricotta Cheese Salt Semisweet Chocolate Sugar Vanilla Extract
Thick, soft decadent cookies made with ricotta cheese that are like a cross between a cookie, brownie, and cake. A chocolate lover's dream!
Monday January 24, 2022
(5 stars from 2 ratings)
Baking Powder Brown Sugar Butter Chocolate Chips Chocolate Sprinkles Cocoa Powder Eggs Flour Heavy Cream Ricotta Cheese Salt Semisweet Chocolate Sugar Vanilla Extract
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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!
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!
The ingredients are basic, everyday things you'd expect to find in a cookie recipe, plus ricotta of course!
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
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.
(5 stars from 2 ratings)
In a large bowl, stir together the flour, cocoa, baking powder, baking soda and salt; set aside
In a large bowl, cream together the ricotta, brown sugar, granulated sugar, and butter until smooth and fluffy. Beat in the eggs and vanilla until thoroughly combined.
Add the flour mixture to the ricotta mixture in 2-3 smaller additions, stirring well after each
Fold in chocolate chips, cover and chill for at least 4 hours, or up to 3 days
Preheat oven to 350 F, line a baking sheet with parchemnt paper, drop cookie dough by heaping tablespoon onto prepared pans and cook for 12-15 minutes, or until puffed and no longer glossy on top
While cookies are baking, prepare the ganache by heating the heavy cream until steaning, then pouring over the chocolate pieces. Allow to sit 2-3 minutes then stir until smooth (you can microwave to 10 second intervals if the chocolate is not completely melted through)
Once cookies are baked, allow to cool 2-3 minutes on the pan then transfer to a wire rack to cool completely; add a small dollop of ganache to each and spread with the back of a spoon, sprinkle with chocolate sprinkles if desired, then allow to firm up in the fridge
What Others Have Said
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Christine Dickerson
Saturday September 24, 2022These were very easy to make and bake. My husband and I liked them very much because they are so moist. I'm wondering if you can freeze them frosted or should you frost after thawing. thanks for the yummy recipe
Natalie
Saturday September 24, 2022These can be frozen with the frosting, but when you defrost you may notice the chocolate glaze discolours slightly, with some lighter brown spots. Perfectly safe and just as tasty, but less pretty. If making to give away I’d definitely freeze in frosted then add frosting once thawed :)
Lorraine wall
Tuesday March 8, 2022Cookies look wonderful wish they were wish they were gulden free
ReplyJanice
Tuesday March 8, 2022