Over the course of the past week, I had two lots of dough in the fridge: the Duck shortbread and this ricotta chocolate mixture. Every so often, I've been taking the dough out of the fridge and cooking half a dozen or so cookies (which then get eaten very quickly while still warm!)
When I saw this recipe, I was keen to make it because I really fancied the idea of having soft, slightly gooey cookies using less fat than normal. They were really quite successful, and did stay soft inside even the next day (I had a struggle leaving them uneaten for this long!). I also think they'd make great 'whoopie pies', if you stuck two of them together with frosting.
1 cup whole-milk ricotta cheeseNext week: 'Proper' shortbread!
1/2 stick unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 1/2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk chocolate chips
Combine the ricotta cheese, butter, granulated sugar, and brown sugar, whipping until well blended and slightly fluffy. Mix in the egg and vanilla.
To the wet mixture, add the flour, baking soda, baking powder, and salt, mixing well to combine. To this mixture, add the chocolate chips, again stirring until well blended.
Cover the bowl with plastic wrap and place in the freezer for 20 minutes (I just put it in the fridge as my freezer compartment is tiny). Preheat the oven to 350 degrees F/gas 4.
Once chilled, use an ice cream scoop to place golf ball sized pieces of dough on baking sheets covered with greaseproof paper. Bake for 15-20 minutes, until the edges are lightly browned.
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