Triple Chocolate Ricotta Cookies

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)

Triple Chocolate Ricotta Cookies

Monday January 24, 2022

150
SHARES

144

6

-

Baking Powder Brown Sugar Butter Chocolate Chips Chocolate Sprinkles Cocoa Powder Eggs Flour Heavy Cream Ricotta Cheese Salt Semisweet Chocolate Sugar Vanilla Extract

Triple Chocolate Ricotta Cookies

Triple Chocolate Ricotta Cookies

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

Stay up to date

Want to join our newsletter for notifications on newest posts? Sign up here!

We'll never share your email with anyone else.

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!

triple chocolate ricotta cookies on a cooling rack with the center one with a bite taken out

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!

a top down view of all the ingredients needed for the cookies
  • 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

the ingredients gertting mixed in a bowl

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

the ingredients getting mixed in a bowl

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

the ingredients getting mixed in a bowl and the ganache being prepared

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

the cookies getting cooked and one with a bite taken out

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.

a hand pulls a triple chocolate cookie off the cooling rack

Triple Chocolate Ricotta Cookies

(5 stars from 2 ratings)

Triple Chocolate Ricotta Cookies

150 SHARES

By: Natalie Kollee
Yield: 36 Cookies
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 4 Hours 30 Minutes
Cuisine: Italian, American

Ingredients

  • 2 cups flour (250 g)
  • 1/2 cup cocoa powder (40 g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups smooth ricotta (275 g)
  • 1 cup lightly packed brown sugar (200 g)
  • 1 cup granulated sugar (200 g)
  • 1/4 cup butter (56 g)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mini chocolate chips
  • 1/4 cup heavy cream
  • 4 oz. semisweet chocolate, chopped into pieces
  • chocolate sprinkles (optional)

Directions

a bowl showing the the dry ingredients

1

Mix the dry ingredients

In a large bowl, stir together the flour, cocoa, baking powder, baking soda and salt; set aside

a bowl showing the mixed wet ingredients

2

Mix the wet ingredients

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.

3

Add the dry to the wet

Add the flour mixture to the ricotta mixture in 2-3 smaller additions, stirring well after each

4

Chill the dough

Fold in chocolate chips, cover and chill for at least 4 hours, or up to 3 days

5

Cook the cookies

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

a bowl showing the ganache being made

6

Make the ganache

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)

cookies on a cooling rack with ganache and sprinkles

7

Add the ganache and sprinkles

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


Christine Dickerson
Saturday September 24, 2022

These 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

Portrait of Natalie Kollee
Natalie
Saturday September 24, 2022

These 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 :)


We'll never share your email with anyone else.

* Email and name are required
Reply

We'll never share your email with anyone else.

* Email and name are required
Lorraine wall
Tuesday March 8, 2022

Cookies look wonderful wish they were wish they were gulden free

Reply

We'll never share your email with anyone else.

* Email and name are required
Janice
Tuesday March 8, 2022

Reply

We'll never share your email with anyone else.

* Email and name are required

150
SHARES

144

6

-

SEE NEXT!