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.