Ricotta- Chocolate Chip Cookies (ATK)

• servings: 36 cookies

Ingredients

2 cups (10 ounces) all-purpose flour

½ teaspoon salt

½ teaspoon baking soda

8 tablespoons unsalted butter, softened

1 cup (7 ounces) sugar

1 large egg plus 1 large yolk

1 teaspoon vanilla extract

8 ounces (1 cup) whole-milk ricotta cheese

¾ cup (4½ ounces) mini semisweet chocolate chips

Directions

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Whisk flour, salt, and baking soda together in bowl; set aside.

2. Using stand mixer fitted with paddle, beat butter and sugar on me- dium-high speed until pale and fluffy, about 3 minutes. Add egg and yolk and vanilla and beat until combined, about 15 seconds. Reduce speed to low and add flour mixture in 3 additions, alternating with ricotta in 2 additions, scraping down bowl as needed. Stir in chocolate chips by hand.

3. Working with 1 heaping table- spoon dough at a time, drop dough evenly onto prepared sheets. Bake until cookies are set around edges, 12 to 14 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack and let cool completely. (Cookies can be stored in airtight container for up to 5 days.)

Notes

I begged a childhood friend for her mother's recipe for these cakey, tender cookies, and it quickly became a Morri- son family favorite. The mini chocolate chips add the perfect contrast to the sweet, soft ricotta. - CHRISTIE MORRISON Editor, Special Projects, and Cook's Country TV presenter

Do not use standard-size chocolate chips in this recipe; they will overpower the ricotta.