This post may contain affiliate links. For more information, please visit the disclosures and privacy policy page.
May 22, 2018

Ricotta Chocolate Chip Cookies

These ricotta chocolate chip cookies are so soft and cake-like. They are pretty much little cakes in a cookie form.

Ricotta Chocolate Chip Cookies

While most chocolate chip cookies are either crispy or chewy, these ricotta chocolate chip cookies are tender and soft. They get this way from the ricotta cheese. It's pretty magical.

Be sure to use mini chocolate chips in these ricotta chocolate chip cookies so that the cookies will form into fluffy rounds with the chips evenly distributed throughout the cookies.

Ricotta Chocolate Chip Cookies on a plate

I took these cookies to work to share, and they were a huge hit. They are perfect for when you are craving a soft cookie. In addition, they would be easy to ship during the holidays because they would hold their shape and not turn into crumbs. Plus, they stay fresh for up to 5 days in an airtight container.

cookies, ricotta, chocolate chip
cookies, dessert
Yield: 36 cookies

Ricotta Chocolate Chip Cookies


  • 10 ounces (2 cups) unbleached all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 8 tablespoons unsalted butter, at room temperature
  • 7 ounces (1 cup) granulated sugar
  • 1 large egg plus one large egg yolk
  • 1 teaspoon pure vanilla extract
  • 8 ounces (1 cup) ricotta cheese
  • 4 1/2 ounces (3/4 cup) mini semisweet chocolate chips


  1. Heat your oven to 350 degrees F with an oven rack in the middle. Line 2 half sheet pans with parchment paper. 
  2. In a bowl, whisk together the flour, salt, and baking soda. 
  3. In a stand mixer with the paddle attachment, beat the butter and sugar on medium-high until fluffy, about 3 minutes. Add the egg, egg yolk, and the vanilla, and beat until combined. 
  4. Reduce the speed to low and add the flour in thirds, alternating with the ricotta in 2 additions. 
  5. Stir in the chocolate chips by hand. 
  6. Using a tablespoon scoop or a heaping tablespoon, drop the dough onto the baking sheets. Bake the cookies, one sheet at a time, for 12 to 14 minutes, until set on the edges. 
  7. Cool the cookies on the baking sheets for 5 minutes, and then transfer them to a wire rack. 

If you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

Soft Ricotta Chocolate Chip Cookies

Would you like to comment?

  1. Ricotta cookies are my favorite Karen, have to try with chocolate chips

    1. I bet you have a terrific recipe for ricotta cookies. The chocolate chips are delicious in these.

  2. Adorable!

    I can see how they would quickly disappear in your department.....

    Saving for the near future!

    1. It's so much fun watching them fly off the plate! Thanks Sally.

  3. These are amazing! I don't know why I waited so long to make them. My husband has declared this his new favorite cookie!

  4. Can these be made into a bar cookie?

    1. I'm sure they could but I have not tried it. I wouldn't be able to recommend a pan size or cooking time.


I would love to hear from you! If you comment anonymously, be sure to leave your name in your comment.