Name: Ricotta-Chocolate Chip Cookies
Total time: PLACEHOLDER
Ingredients: 2 cups (10 ounces/283 grams) all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 8 tablespoons unsalted butter , softened; 1 cup (7 ounces/198 grams) sugar; 1 large egg plus 1 large yolk; 1 teaspoon vanilla extract; 8 ounces (227 grams/1 cup) whole-milk ricotta cheese; 3/4 cup (4 1/2 ounces/128 grams) mini semisweet chocolate chips

Why This Recipe Works

For a tender, cake-like crumb, we creamed the butter and sugar in a stand mixer until pale and fluffy and then mixed in the flour and ricotta slowly in several additions. Mini chocolate chips provided the perfect contrast to the sweet, soft ricotta.

Before You Begin

Do not use standard-size chocolate chips in this recipe; they will overpower the ricotta.

Instructions

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Whisk flour, salt, and baking soda together in bowl; set aside.

Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add egg and yolk 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.

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.)