Pittsburgh Post-Gazette

CHOCOLATE CHIP RICOTTA COOKIES

PG tested

- — “Lidia’s a Pot, a Pan, and a Bowl” by Lidia Matticchio Bastianich and Tanya Bastianich Manuali (Knopf, October 2021)

Lidia Bastianich gives an all-American favorite Italian flair in this cakey cookie recipe with ricotta cheese. Even my daughter Catherine, who professes to detest ricotta, loved how it makes the cookies soft and smooth.

1 stick unsalted butter, at room temperatur­e

1 cup granulated sugar 2 large eggs

8 ounces fresh ricotta 1 teaspoon vanilla extract 2½ cups all-purpose flour 2 teaspoons baking powder

Kosher salt

1 cup mini- chocolate chips (or more to taste)

Confection­ers’ sugar for dusting, optional

Preheat oven to 350 degrees. Line two baking sheets with parchment.

Cream butter and sugar in a large bowl with a handheld mixer on high speed until light and fluffy, about 2 minutes. Reduce speed to medium, and add eggs. Beat until smooth. Add ricotta and vanilla and beat to combine.

Sift the flour and baking powder right into the bowl, and add a pinch of salt. Mix on low speed until just combined. Stir in chocolate chips by hand. Drop cookies in heaping tablespoon­s onto the baking sheets, leaving about 2 inches between cookies, in three rows of five. Bake, rotating the trays from top to bottom halfway through, until cookies are puffed and golden at the edges, about 18 minutes. Remove to a wire rack to cool.

Dust cookies with confection­ers’ sugar before serving, if desired.

Makes about 3 dozen cookies.

 ?? ?? Gretchen McKay/Post-Gazette
Gretchen McKay/Post-Gazette

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