Do not use standard-size chocolate chips in this recipe; they will overpower the ricotta. Cookies are cakey and tender.
Source: Cook's Country
1. Adjust oven racks to upper-middle and lower-middle positions and het oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper.
2. Whisk flour, salt, and baking soda together in bowl; set aside.
3. Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add egg and cold and vanilla and beat until combined, about 15 seconds. Reduce speed to low and add flour mixture in 3 additions, alternating with ricotta in 2 additions, scraping down bowl as needed. Stir in chocolate chips by hand.
4. Working with 1 heaping tablespoon dough at a time, drop dough evenly onto prepared sheets. Bake until cookies are set around edges, 12 to 14 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack and let cool completely. Cookies can be stored in airtight container for up to 5 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (30g) | ||
Recipe Makes: 36 Servings | ||
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Calories: 107 | ||
Calories from Fat: 69 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 4.7g | 23 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 28.5mg | 9 % | |
Sodium 1665mg | 57 % | |
Potassium 36.5mg | 1 % | |
Total Carbohydrate 8.3g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 7.9g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 107
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