Both these chocolate cookies are so soft and light we just can't get enough of them so we included both recipes in our recipe card below.
These chocolate ricotta cookies are so light and with just a hint of espresso powder very addicting, you really can't just eat one cookie.
If you were looking at how to make ricotta cookies we have you covered and as a bonus two chocolate cookies to boot!
This ricotta keeps the cookie moist and if you're a fan of ricotta cookies, you will love making this flavor the buttermilk is s firmer cookie and not as delicate with bolder flavors.
Our Chocolate Buttermilk Cookies are also soft cookies with a strong intense chocolate presence using unsweetened cocoa powder and chocolate chips combined is a wonderful great old fashioned cookie jar favorite.
Of course, you can stick with the traditional lemon ricotta cookies or try our pistachio ricotta cookies if chocolate ricotta cookies aren't your favorite.
If you want to get right to both recipes and avoid ads scroll to the bottom and hint print.
What's in Ricotta Cookies and How to Make Them
- It's a must to use an electric mixer to cream the butter with the sugar for at least 3 minutes and this is the first step
- In a clean bowl add flour, cocoa powder, baking powder, and salt and whisk to combine evenly
- Beat the eggs, ricotta, and almond extract into the butter and sugar mixture
- Stir in the flour mixture just until all the white is gone and it's evenly blended together
- Drop on the cookie sheet and bake for 20 to 25 minutes
- Cool and leave plain or garnish with our suggestions below
- for chocolate buttermilk cookie instructions refer to the recipe card just scroll to the bottom for both recipes
Shop for the Ingredients for Chocolate Ricotta Cookies
- butter
- sugar
- flour
- cocoa powder
- baking powder
- pinch salt
- eggs
- whole milk ricotta
- espresso powder
- vanilla
- for buttermilk cookies refer to the recipe in the printable card at the end of this post
Tips
- Don't overbake these, just cook until set in the middle
- Use only unsweetened cocoa powder
- For uniform-sized cookies, use an ice cream scoop to drop them by tablespoons
- Only use whole milk ricotta
- Store cookies in a tightly covered container for around 4 days or freeze them for freshness
- Make homemade icing, melt chocolate, dust with powdered sugar, or leave them plain
Chocolate Ricotta Icing Suggestions and Garnishes
- dip into melted chocolate or drizzle two kinds over the top white and dark
- dip one end in melted chocolate then into crushed toasted nuts
- glaze with vanilla or chocolate frosting powdered sugar and water icing
- dust with powdered sugar
Soft Chocolate Ricotta Cookie mix-ins:
- toasted pine nuts
- toasted pistachio nuts
- macadamia nuts
- semi-sweet chocolate chips, white chocolate chips, chocolate chunks
- toasted almonds
- toasted or shredded coconut
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Easy To Make Italian Chocolate Ricotta Cookies
Seriously, when I first made them years ago, they didn't look so pretty, I know but you can totally make these beautiful with dipping chocolates, icing, and garnishes using nuts, sprinkles, etc.
So as they say don't judge a recipe by its cove they're really delicious cookies!
Yield: 30
Chocolate Ricotta or Chocolate Buttermilk Cookies
This is a chocolate ricotta soft-drop cookie. Light and delicious great with espresso, cold milk, or tea. We also make one with a buttermilk chocolate cookie recipe that has an intense chocolate flavor.
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Ingredients
- 1/2 cup butter softened
- 1 1/2 cups of granulated sugar
- 2 1/2 cups of all-purpose flour
- 3 tablespoons of unsweetened cocoa powder
- 1 teaspoon of baking powder
- pinch of salt
- 2 eggs
- 1 1/4 cups of whole milk ricotta
- 1 teaspoon of instant. espresso powder
- t teaspoon of vanilla
- Optional toppings and Icing:
- 2 cups of powdered sugar
- 1 teaspoon of vanilla
- Note for Chocolate icing: 1 tablespoon of unsweetened cocoa powder for a chocolate glaze and add more milk for a thin glaze
- milk to make a thin glaze
- Alternatives:
- dust with powdered sugar
- Dip in white melted or dark melted chocolate
- Dip in chocolate icing
- sprinkle with crushed toasted nuts
- see suggestions in the notes
Instructions
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper and set them aside.
- Cream the butter and sugar together in a large mixing bowl using an electric mixer for 3 minutes.
- Add the eggs, ricotta, and almond extract together and stir into the butter-sugar mixture until combined.
- In another clean bowl, add the flour, cocoa powder, salt, and baking powder and whisk together and set aside.
- Stir in the flour mixture into the creamed mixture and combine just until the white disappears and is evenly blended together.
- Add any mix-ins to the flour step by folding them in last.
- Using a cookie scoop medium size or small, drop it onto the parchment-lined cookie sheets.
- Bake in the preheated oven for around 20 minutes.
- Cool the cookies completely before adding the suggested icing and garnishes.
Buttermilk Chocolate Cookie Recipe:
- 2 cups all-purpose flour
- 1-1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter
- 3/4 cup cocoa powder
- 2 cups sugar
- 1 teaspoon vanilla extract
- 2/3 cup buttermilk
- 2 cups chocolate chips
- Mix the flour, cocoa powder, baking soda, and salt in one bowl.
- Beat the sugar and butter together for 2 minutes then add the vanilla.
- Stir the buttermilk into the cream mixture and slowly blend in the flour until all the white is gone.
- Fold in the chocolate chips.
- Bake for 12 minutes, cool, and enjoy!
Notes
Tips
- Don't overbake these, just cook until set in the middle
- Use only unsweetened cocoa powder
- For uniform-sized cookies, use an ice cream scoop to drop them
- Only use whole milk ricotta
- Store cookies in a tightly covered container for around 4 days or freeze them for freshness
- Make homemade icing, melt chocolate, dust with powdered sugar, or leave them plain
Chocolate Ricotta Icing Suggestions and Garnishes
- Dip into melted chocolate or drizzle two kinds over the top white and dark
- Dip one end in melted chocolate then into crushed toasted nuts
- glaze with vanilla or chocolate frosting powdered sugar and water icing
- dust with powdered sugar
Soft Chocolate Ricotta Cookie mix-ins:
- toasted pine nuts
- toasted pistachio nuts
- macadamia nuts
- semi-sweet chocolate chips, white chocolate chips, chocolate chunks
- toasted almonds
- toasted or shredded coconut
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I love how easy these cookies are to make! Everyone loved them, will definitely be making them again!
ReplyDeleteI'm going to try adding some cinnamon along with a hint of cinnamon to the glaze. My daughter is a huge fan of a candy which was named cinnamon blush so she wants to make a cookie which will be like them.
ReplyDelete