The large ricotta cookies with chocolate chips are crumbly shortcrust cookies with a creamy ricotta filling studded with chocolate chips. I wanted to prepare a dessert with ricotta and decided to make these filled cookies, which my girls really enjoyed. The large ricotta cookies are made in just a few minutes; they’re perfect for breakfast, snack time, or as a treat — soft and indulgent, and ideal as a quick Easter dessert or for Easter Monday!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 5 Hours 30 Minutes
- Portions: 11 Pieces
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.5 cups all-purpose flour
- 1/2 cup granulated sugar
- 7 tbsp unsalted butter (at room temperature)
- 1 egg
- 1 tsp baking powder
- 1 pinch salt
- to taste vanilla
- 1.25 cups ricotta (well drained)
- 1/4 cup granulated sugar
- 1/3 cup chocolate chips
- to taste vanilla
Steps
The large ricotta cookies are very simple and quick to prepare. First, make the shortcrust dough: in a bowl put the flour, sugar, baking powder, vanilla, a pinch of salt, and the butter at room temperature, and mix with a fork until you get a crumbly mixture.
Add the egg and form a soft, compact dough ball, then refrigerate it just long enough to prepare the filling.
Then put the ricotta, sugar, and vanilla in a bowl and mix. Fold in the chocolate chips with a fork.
Roll out the shortcrust dough into an elongated rectangle about 3/16 inch thick (approximately 0.2 in), and fill the central part with the ricotta cream.
Using the parchment paper underneath to help, close the pastry by folding the sides over the filling and seal the edges well.
Turn the roll over so the seam is on the bottom and bake in a preheated oven at 356°F for about 40 minutes, until golden.
When baked, remove the pastry from the oven, let it cool, dust with powdered sugar, and cut into pieces about 1 3/16 inch (approximately 1.2 in) wide to obtain the large ricotta cookies.
Tips:
The large ricotta cookies can be stored at room temperature for 2–3 days or in the refrigerator up to 4 days. If you prefer not to use chocolate chips, you can omit them; you can also flavor the ricotta with orange or lemon zest.
More large cookie recipes HERE
