Ricotta Mini Chip Cookies are an addictive and delicious twist on Italian Ricotta Cookies. Keep reading to check out what bake sale cookies the other Creative Cookie Exchange bakers made this month!
Hi guys! I am still coughing a bit but things seem to be improving. Hopefully I have not called Murphy’s wrath down upon me by saying that, but either way I have some awesome Ricotta Mini Chip Cookies to share. How awesome? Well, this recipe makes around sixty cookies–it made slightly more for me. When John came home and saw the cookies cooling he was appalled at how many there were and wondered how we would ever eat all those cookies. He made fun of me when I pointed out they were not that big.
Two days later the cookies were gone. My father in law was visiting, but otherwise it was business as usual, no parties or anything. And the cookies were demolished. So I think I can safely say this recipe was a huge hit.
Now hopefully the Italian Cuisine Police are not going to come after me (see the comments on my Biscotti di Meliga post if you are wondering what I am talking about) for these Ricotta Mini Chip Cookies, but I freely admit that I think the reason these babies went like wildfire is because I sprinkled them with vanilla salt. I did this for a few reasons. First, I think American ricotta is bland and boring. As I mentioned in many of my posts when we went to Italy, I was shocked at much I loved the cannoli there, when I had never cared for them before. Sicilian ricotta is amazing but cannot be imported here. American ricotta is bland and boring and the salt perks it up. Second, I like salty with sweet. I don’t think this means I like all of my food excessively salty, but salt mixed with a sweet cookie with chocolate is heaven to me. Everyone in my family agreed–and I did bake the cookies both ways (with and without the vanilla salt) and do taste tests. The salt just wakes the cookie up. If you bake the cookies, try them both ways, like I did, and come back and let me know what you think! But no cheating–you have to use American ricotta.
I also wanted to throw out there that while I am not participating in OXO’s #CookiesForKidsCancer program this month, I did choose “Bake Sale” as a theme for this months Creative Cookie Exchange with an eye toward the idea of supporting research for pediatric cancer since September is #ChildhoodCancerAwarenessMonth. It does not matter if you support it through an OXO bake sale or some other way, just be aware that pediatric cancer research needs our support!
Closely adapted from Dale Colantropo Fitzgerald and Tracey Zabar in One Sweet Cookie.
- 3 cups (400 g) cake flour, sifted
- 1 cup (126 g) AP flour, sifted
- 1 t baking powder
- 1 t baking soda
- 1/4 t fine sea salt
- 1 cup (8 oz; 2 sticks) softened unsalted butter
- 2 cups granulated sugar
- 2 eggs, lightly beaten
- 1 T vanilla
- 15 oz ricotta (I prefer full fat)
- 1 scant cup mini chocolate chips
- vanilla salt
Preheat the oven to 350 F. Place racks in the top and bottom thirds of the oven. Line 2 cookie sheets with silicone mats or parchment paper.
Whisk together the flours, baking powder, baking soda and salt. Set aside.
Beat the butter until creamy (I prefer a stand mixer with the paddle attachment). Add the sugar in 2 additions and beat until fluffy. Be sure to scrape down the sides and bottom of the bowl as you add ingredients.
Beat the eggs with the vanilla and then add it to the butter sugar mixture. Beat until incorporated.
Alternate adding the ricotta and flour mixture (begin and end with flour, about 4 and 3 additions) on the lowest speed. Leave behind about 1 tablespoon of the flour mixture.
Toss the mini chocolate chips in the remaining 1 tablespoon flour mixture. When the last flour addition is mostly mixed in, add the mini chocolate chip. Continue mixing (on the lowest speed if using a stand mixer) until the mini chocolate chips are evenly incorporated.
Using a small cookie scoop, about 1 tablespoon worth of dough, scoop the dough onto the prepared cookie sheets, 12 cookies per sheet.
Bake for about 8 minutes, switching the cookie sheets top to bottom and front to back halfway through. The tops of the cookies should not brown, but the bottoms will be lightly golden brown.
Let cool for 5 minutes on the sheets and then remove to a cooling rack. Repeat with remaining dough once sheets have cooled.
If you have younger children then you know school starting back up means bake sales. So we are sharing some cookies to give you some great bake sale cookie ideas!
You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.
If you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:
- Ricotta Mini Chip Cookies from the Spiced Life
- Butter Cookies with Mocha Frosting from Karen’s Kitchen Stories
- Easy Fig Pecan Bars from Food Lust People Love
- Cocoa Tahini Cookies with Sesame Crunch from All That’s Left Are The Crumbs
- Anzac cookies from Flours and Frostings
Looking for a Ricotta Mini Chip Cookie collage to pin?