Tuesday, February 6, 2018

Ricotta Chocolate Chip Cookies

I finally worked my way down the magazine pile to the Feb./Mar. 2018 issue of Cook's Country. On the last page of the issue, there was a recipe for Ricotta Chocolate Chip Cookies. They sounded interesting.
I like ricotta. I like cannoli. I like the Raspberry-Ricotta Cake from Bon Appetit that we make. I like the Lemon Ricotta Pancakes from Cook's Illustrated that we make. So I figured these would be tasty. SP was definitely interested in these cookies. So we made them.
They are easy to make. I liked that they don't spread out flat but stay as nice little mounds of cookie. I also like that they're light and tender and full of flavor.
Inside - soft and fluffy. Almost like a cake.
These are a definite Make Again Cookie. We both really like them. My only concern is how well they'll keep. The recipe says they'll keep for up to 5 days in an airtight container. We decided to put ours in the refrigerator as well. I'm not sure if that will help/hurt the cookies, but it seemed like a good idea.

Recipe here.

2 comments:

  1. Want to try these but Cooks Country wants my info, Ugh!

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    Replies
    1. Can you send me your email to yumyumpgh@gmail.com? I'll send the recipe to you.

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