Name: Chocolate Ricotta Cookies
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 32
Cuisine: Italian, American
Ingredients: 1 cup butter, softened; 2 cups granulated sugar; 3 large eggs; 2 teaspoons almond extract; 1 teaspoon vanilla extract; 2 cups whole milk ricotta cheese; 1/3 cup of unsweetened baking chocolate (special dark); 3- 2/3 cups AP flour; 1 teaspoon baking powder; 1 teaspoon baking soda; Note for espresso coffee flavor add 1 teaspoon of instant espresso powder; Optional: any flavored chocolate chips ( around 1 cup, nuts, coconut; Serve Suggestions: plain or frosted; Garnish: sprinkle with festive candies, crushed peppermints etc.

Ricotta Italian Cookies are a big favorite in our home and these Chocolate Ricotta Cookies are the number one choice for our chocolate lovers along with Grandma's Chocolate Spice Cookies on the holiday cookie tray.

These chocolate ricotta cookies are so light and so versatile with our many mix-in adaptions plain or loaded these are a great addition to your recipe collection.

If you were looking for a simple yet delicious recipe chocolate ricotta cookies for chocolate lovers will be a new favorite.

This ricotta keeps the cookie moist and these can be plain or with icing for a sweeter cookie.

Of course, you can stick with the traditional lemon ricotta cookies or try our pistachio ricotta cookies if chocolate ricotta cookies aren't your favorite.

If you want to get right to both recipes and avoid ads scroll to the bottom and hint print.

chocolate ricotta cookies with vanilla icing and candy cane sprinkles on top

What's in Ricotta Cookies and How to Make Them

It's a must to use an electric mixer to cream the butter with the sugar for at least 3 minutes and this is the first step
In a clean bowl sift flour, cocoa powder, and baking powder, then whisk to combine evenly
Beat the eggs, ricotta, and almond extract into the butter and sugar mixture
Stir in the flour mixture just until all the white is gone and it's evenly blended together
Drop on the cookie sheet and bake for 13 to 15 minutes
Cool and leave plain or garnish with our suggestions below
Printable recipe in in the card at the end of this post

Tips for Making Chocolate Ricotta Cookies

Don't overbake these, just cook until set in the middle
Use only special dark unsweetened cocoa powder
For uniform-sized cookies, use an ice cream scoop to drop them by tablespoons
Only use whole milk ricotta
Store cookies in a tightly covered container for around 4 days or freeze them for freshness
Make homemade icing, melt chocolate, dust with powdered sugar, or leave them plain

chocolate ricotta cookies iced with chocolate icing and sprinkles on top

Chocolate Ricotta Icing Suggestions and Garnishes

dip into melted chocolate or drizzle two kinds over the top white and dark
dip one end in melted chocolate then into crushed toasted nuts
glaze with vanilla or chocolate frosting powdered sugar and water icing
dust with powdered sugar
Toppings for Icing: sprinkles, crushed candy bars, crushed peppermints, holiday candy sprinkles

raw chocolate ricotta cookies dropped on a silpat mat

Soft Chocolate Ricotta Cookie mix-ins(1 cup):

toasted pine nuts
toasted pistachio nuts
macadamia nuts
semi-sweet chocolate chips, white chocolate chips, chocolate chunks
toasted almonds
toasted or shredded coconut

Don't Forget to Pin for Later!

pin for later chocolate ricotta cookie recipe

Easy To Make Italian Chocolate Ricotta Cookies

Seriously, when I first made them years ago, they didn't look so pretty, I know but you can totally make these beautiful with dipping chocolates, icing, and garnishes using nuts, sprinkles, etc.

So as they say don't judge a recipe by its cove they're really delicious cookies!

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Italian, American

Yield: 32

Author: Claudia Lamascolo