Recipe Ingredients
Triple Chocolate Ricotta Cookies
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ¼ cups Galbani Whole Milk Ricotta Cheese
- 1 cup packed brown sugar
- 1 cup sugar
- ¼ cup unsalted butter
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 cup milk chocolate chips
Glaze and Garnish
- 2 tablespoon unsalted butter
- 1 (3.5 oz) dark chocolate bar, roughly chopped
- 1 cup powdered sugar
- 3-4 tablespoon hot water
- Chocolate sprinkles, for garnish, optional
Recipe Directions
- For cookies: Whisk flour, cocoa powder, salt, baking powder and baking soda together in large bowl until combined. Beat ricotta, brown sugar, sugar, butter and vanilla together using an electric hand mixer in separate large bowl until light and fluffy, about 2 to 3 minutes. Beat in eggs, one at a time, until combined. Stir dry ingredients into wet ingredients until just combined. Fold in chocolate chips until combined.
- Preheat oven to 350°F and line 2 rimmed baking sheets with parchment paper. Portion cookie dough with a 1-ounce portion scoop onto prepared baking sheets, about 2-inches apart.
- Bake, one sheet at a time, rotating halfway through, until edges of cookies are set, 12 to 15 minutes. Repeat with the remaining baking sheet. Transfer cookies to a wire rack and let cool completely.
- For glaze and garnish: Combine butter and chocolate in small saucepan over low heat and stir until melted, about 2 to 3 minutes. Add powder sugar and water and stir together until a thick glaze forms, adding more water, as desired, until desired consistency is reached. Dip tops of cookies into hot glaze and garnish with sprinkles. Allow to cool completely at room temperature until glaze hardens, about 30 minutes. Store in an airtight container until ready to serve.
Tip:
Ricotta adds moisture and richness, resulting in a tender and fluffy cookie.
