Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.