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    Home » Dessert Recipes » Cookie Recipes

    Triple Chocolate Ricotta Cookies

    Published: Dec 22, 2012 Last updated: Jul 13, 2019 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Triple Chocolate Ricotta Cookies are your traditional Ricotta Cookie chocolatized! Soft, moist, and full of delicious chocolate flavor. This is a tasty addition to your holiday cookie platter!
    Triple Chocolate Ricotta Cookies

    I love the Italian Christmas Cookie recipe that I shared with you all last year.  I absolutely love the lemon and softness of that cookie.  I also know that Grumpy's mom loves chocolate.  So, I decided to take that Italian Christmas Cookie and turn it into a Triple Chocolate Almond Ricotta cookie to share.

    Triple Chocolate Ricotta Cookies

    Yeah, Grumpy's mom is going to really like these cookies.  They are soft, tender and full of chocolate flavor!  Grumpy even thinks she will like the cookies better than any other gift we are giving her!  If you would like a soft chocolate cookie to share - try these, they don't take long to make and are so big, pretty and delicious!

    Triple Chocolate Ricotta Cookies
    Author: Grumpy's Honeybunch
    Prep time: 15 mins
    Cook time: 35 mins
    Total time: 50 mins
    Serves: 2-½ dozen
    Ingredients
    • For the Cookies
    • 1 cup unsalted butter, softened
    • 2 cups granulated sugar
    • 3 large eggs
    • 2 teaspoons almond extract
    • 1 teaspoon vanilla extract
    • 2 cups Ricotta Cheese, part skim
    • ⅓ heaping cup dark chocolate baking cocoa
    • 3-⅔ cups flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup mini chocolate chips
    • Frosting:
    • 3 tablespoons unsalted butter, melted
    • 1-½ teaspoon almond extract
    • 3 cups confectioner's sugar
    • 3 tablespoons cocoa powder
    • 4-½ tablespoons almond milk
    • 1-½ tablespoons karo syrup
    Instructions
    1. Preheat oven to 350 degrees.  In a large mixing bowl, cream together butter and sugar.  Add eggs, 1 at a time, mixing well after each addition.  Add almond and vanilla extract and mix until blended.  Stir in ricotta cheese.In a separate mixing bowl, stir together flour, cocoa, baking soda, baking powder, and salt.Add dry ingredients to wet ingredients and mix until blended.  Add chocolate chips and stir to combine.Using a large cookie scoop, scoop cookies onto parchment lined cookie sheet.  Bake for 13-15 minutes or until cookies bounce back when touched lightly and there is no wet look in the center of cookie.
    2. Transfer to a cookie rack to cool.  Meanwhile, make glaze by mixing melted butter, sugar, extract, cocoa powder, milk, and karo syrup together.  When cookies are cool, frost & decorate as desired!
    3.5.3208

    Pin it! Triple Chocolate Ricotta CookiesTriple Chocolate Ricotta Cookies

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Maria C

      December 08, 2019 at 9:38 pm

      Hi... do the TRIPLE CHOCOLATE RICOTTA COOKIES need to be stored in the refrigerator?

      Reply
      • Shelby Law Ruttan

        December 10, 2019 at 6:35 am

        Hi Maria, If you're going to eat them in 3-4 days, you can store them on the counter. Any longer I would refrigerate. You can also freeze these cookies up to 3 months. Thanks for stopping by!

        Reply
    2. Lane

      August 29, 2017 at 10:23 pm

      What do you estimate the volume of a "Large" cookie scoop to be? 2 tbls or so? Can you provide a numbered disher reference?

      Reply
      • Shelby

        August 30, 2017 at 5:28 am

        Hi Lane, I estimate the volume for a large cookie scoop to be approximately 1/4 cup of dough. I hope this helps!

        Reply
    3. Jeannie

      October 28, 2015 at 2:54 am

      Are these the complete instructions for the frosting? Do you cook the base? When do the cocoa & milk get added?

      Reply
      • Shelby

        October 28, 2015 at 9:38 pm

        Hi Jeannie, you do not cook the frosting. You will just mix all the ingredients together and spread the frosting on the cookies.

        Reply
    4. bellini

      December 23, 2012 at 10:29 am

      These cookies pack a chocolate punch! Have an amazing Christmas back home Shelby. Enjoy every moment.

      Reply

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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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