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Rockin’ Ricotta Cookies

Lately I’ve been trying to use up ingredients that have been hanging out in my cupboards or refrigerator, patiently waiting for something great to happen to them.  I ended up buying a container of ricotta to use for my morning breakfasts one week (toast, ricotta, honey, berries – try it!) but only put a dent in it.  The solution for me was to make some fluffy and absolutely delicious ricotta cookies.  They’re light and rich and beautiful all at once.

Chocolate Chip Ricotta Cookies

1 cup part skim ricotta cheese
4 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 tablespoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1/2 cup dark chocolate chips

In a bowl, combine the ricotta cheese, butter, granulated sugar, and brown sugar, stirring until well blended and slightly fluffy. Mix in the egg and vanilla.

To the wet mixture, add the flour, baking soda, baking powder, and salt, mixing well to combine. To this mixture, add the three types of chocolate chips, again stirring until well blended.

Cover the bowl with plastic wrap and place in the freezer for 20 minutes. Preheat the oven to 350 degrees.

Once chilled, use an ice cream scoop to place golf ball sized pieces of dough on baking sheets covered with parchment paper or cooking spray. Bake for 15-20 minutes, until the edges are lightly browned.

Makes about 12 cookies—more like 24 if you don’t make them as gargantuan-sized as I do.

Recipe adapted from La Kocinera.

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