Ricotta and Chocolate Chip Cookies are too good! Super easy and perfect for any occasion: breakfast, snack, or a quick bite!
Easy butter cookies perfect for many occasions: breakfasts, buffets, birthday parties, or tea with friends.
Remember: only put a teaspoon of filling for each cookie, so it doesn’t spill out during baking.
These filled shortcrust cookies will be loved by everyone, and you can also make them for your kids’ snack or a tasty break at work! Let’s see how to make them in no time.
I made my super butter shortcrust pastry… flavored with orange zest (instead of lemon). I thought, indeed, that orange would go even better with ricotta and dark chocolate!
The filling is very simple and the baking is super fast!
These treats, ideal for the whole family, will pleasantly accompany you throughout the day.
Instead of chocolate chips, you can also use dark marmalade jam, but… who doesn’t love chocolate?
I made medium-sized cookies, but of course, you can choose your favorite shape!
I opted for this size so I can say… but I only ate two cookies! Just kidding, of course… but now let’s get our hands into the dough!
I suggest adding grated orange zest to the shortcrust pastry too… try it, it will become even more delicious!
The ingredients must be of excellent quality: fresh cold butter and untreated citrus, please!
Also, don’t forget that the eggs must be at room temperature.
With a small addition of baking powder, it gives elasticity, which is why I call it Easy and Soft Shortcrust Pastry.
A quick and easy recipe, what I love about this shortcrust pastry is that after a short rest in the fridge, it rolls out without breaking, so you will find it easy to line a tart pan.
Ready? Shall we start making these delicious cookies together?
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4/6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 128.24 (Kcal)
- Carbohydrates 15.90 (g) of which sugars 7.47 (g)
- Proteins 2.95 (g)
- Fat 6.23 (g) of which saturated 3.69 (g)of which unsaturated 1.95 (g)
- Fibers 0.24 (g)
- Sodium 48.81 (mg)
Indicative values for a portion of 35 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Ricotta and Chocolate Chip Cookies
- 2 cups all-purpose flour
- 1/2 cup sugar (or erythritol)
- 1/2 cup butter (or 6 tbsps of vegetable oil)
- Half teaspoon baking powder
- 1 egg (whole, room temperature)
- 1 orange (organic, grated zest)
- 1 pinch salt
- 1 cup mixed ricotta
- 1 tablespoon powdered sugar
- to taste dark chocolate chips
- powdered sugar (for dusting or blended erythritol)
Tools
- Food Scales
- Baking Pans
- Rolling Pin
- Bowl
- Parchment Paper
- Pastry Board
Steps for Ricotta and Chocolate Chip Cookies
Place the flour and baking powder in the center of a pastry board along with diced butter and the grated zest of an orange. (Use untreated fruit).
(Cold butter from the fridge).
Start creating fine crumbs with your hands, then add the sugar, continuing to work it.
Crack an egg and add the salt.
(Eggs at room temperature).
(You can start working the mixture in a bowl and then transfer it to the pastry board).
At this point, handle it briefly just enough to compact it.
A small but important tip: once compacted, do not handle it further as it should not warm up.
At this point, wrap it in plastic wrap and place it in the refrigerator to firm up for about 30 minutes.
In a bowl, put the ricotta, a tablespoon of sugar, and the chocolate chips. Stir well with a spoon.
With the help of a cookie cutter or a cup, form circles and place them on a baking sheet with parchment paper. Knead the leftover dough again, roll it out, and form more circles until used up.
Place a tablespoon of filling in the center of the circles and fold them to form a half-moon.
Seal the edges with your hands and then with the back of a fork.
Bake them at 350°F for 15 minutes, until golden on top.
Let them cool slightly and dust with powdered sugar!
You’ll notice the absolute deliciousness!
Enjoy your meal.
If your shortcrust doesn’t compact but tends to crumble, it means it’s gone bad!
No worries: you can fix it by adding one or two tablespoons of cold egg white or ice water and kneading again.
It keeps for about 3/4 days in the fridge.
If you liked this recipe, click on many stars, thank you very much.
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FAQ (Frequently Asked Questions)
What if I use oil instead of butter?
Making shortcrust pastry without butter is very easy and quick, but you need to be careful with how you handle the ingredients.
It is necessary to work by hand, put the eggs, sugar, vanilla, salt, and oil in a bowl and beat everything with a fork.
Add the flour and baking powder gradually and knead with your hands to mix all the ingredients well.
At this point, turn the dough onto the kitchen counter or pastry board and work it into a smooth ball. Let it rest under an overturned bowl for at least half an hour in a cool place. Alternatively, roll it out between two sheets of parchment paper with a rolling pin and put it to rest directly in the refrigerator).
After the rest time, you can use your pastry as a base for the tart.Can shortcrust pastry be frozen?
Just like traditional shortcrust pastry, the one without butter can also be frozen
Can I use whole wheat flour?
You can use whole wheat flour, but it may require a slightly higher amount of butter or oil as it absorbs more.
Is it possible to make the shortcrust pastry the day before and use it the next day?
Yes, certainly, keep it in the fridge.
Can I substitute sugar and in what doses?
Instead of sugar, you can use 30 g of stevia or 100 g of erythritol.
What ricotta should I use?
I used fresh dairy ricotta bought nearby. You can buy the type you like best.
