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!
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.
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
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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
- 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.
- 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!
Maria C says
Hi... do the TRIPLE CHOCOLATE RICOTTA COOKIES need to be stored in the refrigerator?
Shelby Law Ruttan says
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!
Lane says
What do you estimate the volume of a "Large" cookie scoop to be? 2 tbls or so? Can you provide a numbered disher reference?
Shelby says
Hi Lane, I estimate the volume for a large cookie scoop to be approximately 1/4 cup of dough. I hope this helps!
Jeannie says
Are these the complete instructions for the frosting? Do you cook the base? When do the cocoa & milk get added?
Shelby says
Hi Jeannie, you do not cook the frosting. You will just mix all the ingredients together and spread the frosting on the cookies.
bellini says
These cookies pack a chocolate punch! Have an amazing Christmas back home Shelby. Enjoy every moment.