Triple Chocolate Ricotta Cookies

36 cookies
4 hr 15 min

These unique triple chocolate ricotta cookies are something every cookie baker needs to add to their recipe repertoire. They are so soft, and truly different to any other chocolate cookie I've tried. The chocolate chips and chocolate ganache on top really adds to how delicious and chocolate-ey these are, so don't skip them!

hese chocolate ricotta cookies are soft like a cake, decadent like a brownie, and shaped like a cookie! They do not taste like cheese, just wonderful, smooth, chocolate-ey cookies! The smooth chocolate ganache hardens into a chewy chocolate frosting, while the chocolate chips throughout add a surprise extra bit of chocolate. I like to keep mine in the fridge and enjoy cold so the chocolate chips add a bit of crunch to the cookie, but I usually cant resist one straight out of the oven with melted chips too!

I cannot stop eating these, I will be eating lots of salad to make up for it!

Triple Chocolate Ricotta Cookies
Recipe details
  • 36  cookies
  • Prep time: 4 Hours Cook time: 15 Minutes Total time: 4 hr 15 min
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  • 2 cups flour (250 g)
  • 1/2 cup cocoa powder (40 g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups smooth ricotta (275 g)
  • 1 cup lightly packed brown sugar (200 g)
  • 1 cup granulated sugar (200 g)
  • 1/4 cup butter (56 g)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mini chocolate chips
  • 1/4 cup heavy cream
  • 4 oz. semisweet chocolate, chopped into pieces
  • chocolate sprinkles (optional)

In a large bowl, stir together the flour, cocoa, baking powder, baking soda and salt; set aside
In a large bowl, cream together the ricotta, brown sugar, granulated sugar, and butter until smooth and fluffy. Beat in the eggs and vanilla until thoroughly combined.
Add the flour mixture to the ricotta mixture in 2-3 smaller additions, stirring well after each
Fold in chocolate chips, cover and chill for at least 4 hours, or up to 3 days
Preheat oven to 350 F, line a baking sheet with parchemnt paper, drop cookie dough by heaping tablespoon onto prepared pans and cook for 12-15 minutes, or until puffed and no longer glossy on top
While cookies are baking, prepare the ganache by heating the heavy cream until steaming, then pouring over the chocolate pieces. Allow to sit 2-3 minutes then stir until smooth (you can microwave to 10 second intervals if the chocolate is not completely melted through)
Once cookies are baked, allow to cool 2-3 minutes on the pan then transfer to a wire rack to cool completely; add a small dollop of ganache to each and spread with the back of a spoon, sprinkle with chocolate sprinkles if desired, then allow to firm up in the fridge
  • if you can, weigh your ingredients for the best accuracy
  • make sure you chill the dough very well so the cookies stay tall and thick
  • I use my hands to form the balls so my cookies are round, but the dough does stick a little near the end as it warms up so prepare to wash your hands well afterward
  • use parchment paper to make sure the cookies come off the tray clean
  • use a good quality semi sweet chocolate for the ganache on top; it makes a huge difference!
  • you can double the amount of ganache used for an extra thick layer
  • make sure the cookies are cooled before adding the ganache, otherwise it will melt and run off the cookie
Natalie | The Kollee Kitchen
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