Almond Ricotta Chocolate Chip Cookies are the treat I reach for when I want something soft, melty, and ridiculously comforting. Maybe you’re tired of crunchy cookies that crumble like dust or you’re craving a bakery-style cookie you can actually pull off at home. If that’s you, you’re in the right spot. I’m sharing my go-to method that gives you fluffy centers, lightly crisp edges, and pools of chocolate. No fancy tricks, just simple steps and reliable results. Let’s bake something that makes the house smell amazing and has everyone lingering by the oven for “just one more.” 
The Best Chocolate Chip Ricotta Cookies!
I’ve baked a lot of cookies, but there’s something special about ricotta. It’s like a secret ingredient that turns a standard cookie into a soft pillow. The ricotta keeps the dough moist without being heavy, and the almond brings this warm, nutty aroma that pairs beautifully with chocolate. These aren’t crunchy or dry. They’re tender, cake-like in the middle, and still feel like a cookie. It’s the vibe.
When I crave a batch that feels both cozy and a little fancy, I make Deliciously Soft Almond Ricotta Chocolate Chip Cookies to Try! The name says it all. They’re plush, chocolatey, and made with pantry staples plus ricotta. If you love classic Italian-inspired cookies, you might also enjoy my favorite almond-forward ideas like Italian Almond Ricotta Cookies for a light glazed finish.
What makes these shine:
Moisture and texture: Ricotta and a touch of almond extract mean every bite is soft but not mushy. Balanced sweetness: The sugar and chocolate chips play nicely with the subtle tang of ricotta. Simple technique: Cream butter and sugar, add ricotta, mix, scoop, bake. That’s it.
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“I made these on a Sunday afternoon and my kids asked me if we bought them from a bakery. Soft in the center, melty chocolate, and gone within 24 hours.”
For an almond twist with a different texture and shape, try nibbling on Almond Crescent Cookies. They’re lovely with tea, while these ricotta cookies are perfect with a cold glass of milk.
Deliciously Soft Almond Ricotta Chocolate Chip Cookies to Try! are also beginner friendly. If you can mix batter and scoop cookie dough, you can make these. No chilling needed unless your kitchen is very warm and the dough gets sticky. 
How to Make Chocolate Chip Ricotta Cookies
Ingredients
- Unsalted butter, softened
- Granulated sugar
- Ricotta cheese, whole milk works best
- Egg
- Vanilla extract
- Almond extract
- All-purpose flour
- Baking powder
- Fine sea salt
- Chocolate chips or chopped chocolate
- Optional: sliced almonds for topping, flaky salt for finishing
Step-by-step
Bring everything to room temp. Cold butter struggles to cream properly, and cold ricotta can make the batter look curdled. Room temp ingredients mix smoother and bake more evenly.
Cream the butter and sugar. Beat until the mixture looks pale and fluffy. Give it a good 2 to 3 minutes with a hand or stand mixer. This step sets the foundation for soft, light cookies.
Mix in the ricotta, egg, vanilla, and almond extract. The batter may look slightly silky and thick. That’s perfect. Ricotta loosens the dough, but it should not be runny.
Whisk the dry ingredients in a separate bowl. Combine flour, baking powder, and salt. Sprinkle this into the wet mixture and mix on low until the flour is just combined. Don’t overmix.
Fold in chocolate chips. I like a mix of semi-sweet and milk for layers of flavor. If you want puddles, use chopped chocolate. It spreads differently than chips.
Scoop and bake. Use a medium cookie scoop onto a parchment-lined sheet. Bake at 350°F until edges are set and centers look slightly soft. They’ll finish setting on the pan as they cool.
Tools I use
A sturdy mixing bowl, a hand mixer or stand mixer, a medium cookie scoop, parchment paper, and a wire rack. That’s it. Keep it simple, keep it doable.
For more ricotta cookie inspiration with a fun pistachio spin, peek at Soft Creamy Pistachio Ricotta Cookies with Almond Glaze. And if you’re collecting cookie favorites, bookmark this recipe under Deliciously Soft Almond Ricotta Chocolate Chip Cookies to Try! because it’s a keeper.
Recipe Tips
Use whole milk ricotta. It gives the best richness and texture. If yours has excess liquid on top, gently drain it with a spoon, but you don’t need to press it dry.
Measure flour correctly. Fluff the flour, spoon it into your cup, and level it. Too much flour makes dense cookies. Too little makes them spread too much.
Don’t skip the almond extract. It’s the flavor that makes these cookies shine. You only need a little for a warm, bakery-style finish.
Rotate pans if your oven has hot spots. Halfway through baking, turn the pan to help them bake evenly.
Watch for the visual cue. They’re done when the edges look set and just slightly golden, and the tops still look soft. Overbaking makes them less tender.
Let them cool on the sheet for 5 minutes. This helps the structure set so they don’t break when you move them to a rack.
Add a sprinkle. A pinch of flaky salt or a few sliced almonds on top right out of the oven makes them look and taste extra special.
One more time for the people in the back: Deliciously Soft Almond Ricotta Chocolate Chip Cookies to Try! really are as tender and melty as the name promises.
Substitutions and Variations
Different chocolate: Try dark chocolate for a bolder bite or white chocolate for a creamier, sweeter version. Chopped chocolate leads to those lovely pools. Chips stay more structured.
Citrus twist: Add 1 teaspoon of orange or lemon zest to the batter. It brightens the cookie without overpowering the almond.
Nutty variation: Swap almond extract for hazelnut extract and use chopped hazelnuts for a cozy, Nutella-adjacent vibe.
Glaze it: Whisk powdered sugar with a splash of milk and a drop of almond extract. Drizzle over cooled cookies. If you’re into glazed holiday treats, these Ricotta Italian Christmas Cookies with Almond Glaze are a festive cousin.
Make it mini: Use a small cookie scoop and reduce bake time by a couple of minutes. Perfect for dessert boards or little lunchbox treats.
Want a breakfast-leaning treat? Try Almond Ricotta Scones for a flaky, not-too-sweet bake that pairs beautifully with jam.
If you love the concept but want a cake instead, you can spin this flavor profile into a simple loaf or check out chocolate-ricotta cakes later. But for now, we’re staying loyal to Deliciously Soft Almond Ricotta Chocolate Chip Cookies to Try!
Storing and Freezing
- Room temperature: Store fully cooled cookies in an airtight container for 2 to 3 days. Add a piece of bread to keep them soft.
- Fridge: I don’t recommend refrigerating baked cookies. It can dry them out.
- Freeze baked cookies: Freeze in a single layer, then move to a freezer bag for up to 2 months. Thaw at room temp.
- Freeze the dough: Scoop dough onto a sheet and freeze until firm. Transfer scoops to a bag. Bake from frozen, adding 1 to 2 minutes to the time.
- Reheat: Warm a cookie in the microwave for 8 to 10 seconds for that fresh-baked softness.
For more sweet storage-friendly bakes that hold up beautifully, I often rotate a batch of these cookies with classic almond cookies or festive trays like the ones I linked above. It’s my way to keep a little stash for surprise guests or late night cravings. When you want a simple almond-forward option to pair with coffee, I also adore these delicate Almond Crescent Cookies for their buttery texture. And yes, I still keep a labeled freezer bag of Deliciously Soft Almond Ricotta Chocolate Chip Cookies to Try! for emergency dessert moments.
Common Questions
Can I use part-skim ricotta?
Yes, but whole milk ricotta gives a richer texture. If using part-skim, be sure it’s not watery and don’t overmix.
Do I need to chill the dough?
Not usually. If your kitchen is warm and the dough feels sticky, a quick 20-minute chill helps control spread.
Why did my cookies spread too much?
Possible causes include too little flour, warm butter, or a hot oven. Measure flour correctly and let your baking sheet cool between batches.
Can I add nuts?
Absolutely. Fold in 1/2 cup chopped almonds or pecans. They add crunch that plays nicely with the soft center.
How do I keep them soft the next day?
Store in an airtight container with a small piece of bread. The bread donates moisture and keeps cookies tender.
A sweet little send-off
Soft, chocolatey, and scented with almond, these cookies bring together the best parts of a bakery treat and a cozy afternoon project. You’ll love how foolproof they feel and how quickly they disappear from the cooling rack. If you prefer to compare methods, I found this Chocolate Chip Ricotta Cookies Recipe – This Italian Kitchen super helpful for alternate glaze ideas, and the nutty twist in Chocolate Almond Ricotta Cookies – Yummi Haus inspired me to add sliced almonds on top sometimes. However you riff on them, Deliciously Soft Almond Ricotta Chocolate Chip Cookies to Try! are a generous, easy bake that always feels special. Bake a batch today and see why they’re the cookie you’ll be asked to bring again and again. 
Deliciously Soft Almond Ricotta Chocolate Chip Cookies
- Total Time: 25 minutes
- Yield: 24 servings
- Diet: Vegetarian
Description
Soft, melty cookies made with ricotta and almond extract, producing a tender, cake-like texture with pools of chocolate.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup ricotta cheese (whole milk preferred)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup chocolate chips or chopped chocolate
- Optional: sliced almonds for topping, flaky salt for finishing
Instructions
- Bring all ingredients to room temperature.
- Cream the butter and sugar until pale and fluffy.
- Mix in the ricotta, egg, vanilla, and almond extract.
- Whisk the dry ingredients in a separate bowl and combine with the wet mixture.
- Fold in chocolate chips.
- Scoop onto a parchment-lined sheet.
- Bake at 350°F until edges are set and centers are slightly soft.
Notes
Store cooled cookies in an airtight container for 2-3 days. Add a piece of bread to retain moisture. Freezing is also an option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian