Mocha Chip Ricotta Cookies
Frozen Yogurt Bark with Cranberries and Pistachios
December 2, 2015
Vegetarian Mexican Layer Dip
December 21, 2015 Make your season a little bit brighter (and tastier) with these melt-in-your-mouth Mocha Chip Ricotta Cookies!
This is my first year being apart of the Great Food Blogger Cookie Swap. Such a fun way to connect with other food bloggers, bake and receive yummy cookies and support a great cause, Cookies for Cancer. For my recipe I created a Mocha Chip Ricotta Cookie, inspired by my favorite cannoli at Mike’s Pastry in Boston. There is something about the combination of chocolate and coffee that I love. The ricotta cheese gives these cookies a super moist texture that leaves you wanting more!
As with all of my recipes I had to put a healthy spin on the basic ricotta cookie. Instead of full fat ricotta, I used part skim ricotta cheese. I also cut back on the sugar in the recipe as well as using half white whole wheat flour. I promise you can’t tell the difference! I also wouldn’t blame you if you had one with a cup of coffee in the morning. So good!!
After creating these delicious beauties I sent out one dozen to three food bloggers and in return got one dozen cookies from three other food bloggers. I received Santa’s Whiskers from Grumpy’s Honey Bunch, Chocolate Covered Shortbread cookies from Gather for Bread, and Orange Pecan Cookies from Authentic Suburban Gourmet. All of which were equally delicious and enjoyable.
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 15-oz container low fat ricotta cheese
- 1¾ cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons instant espresso powder dissolved in 3 tablespoon hot water
- 1 cup all purpose flour
- 1 cup white whole wheat flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup mini chocolate chips
- Preheat oven to 375. In a bowl cream together the butter and ricotta with the sugar until light and fluffy. Add the eggs, vanilla, and espresso mixture until well combined. Add the flours, cocoa powder, baking powder, and salt and mix until just combined. Fold in the chocolate chips. Spoon cookies (about 1 Tbsp each) onto a baking sheet lined with parchment paper. Bake for about 10-12 minutes until bottom just starts to slightly brown. Let cool on the baking sheet for 5-10 minutes, then remove to a baking rack to cool. Repeat.
Hope you have a happy holiday season and as always happy baking!
-Lauren
