People prepare and take a list when they go shopping particularly grocery shopping. Till today, I have not done that. I know it is a good practice, but I very rarely forget what I wanted to buy. On the other hand, I buy too many things that were not on my list (in my mind not on paper) to begin with. One reason for that is my 'elephant's memory' when it comes to prices. I can tell you exactly how much an item costs in each store if I have been to that store and if it is an item that I buy. So, when I see a deal, I go overboard and buy too many. Then I regret having bought so many because of where to store them. This saga goes on...
Anyway, I found Ghirardelli white chocolate chips 11 Oz bag for 1.50. That is a steal. I picked out quite a few of them. I wanted to use some and made this because it has less fat than classic chocolate chip cookies.
Another thing that happened is the source recipe uses dark chocolate chips. I wanted my white chocolate chips to look prominent. So, I changed the recipe to use cocoa to make it dark. Still with me? Read the recipe.
Adapted from here.
All purpose flour - 1 cup
Unsweetened cocoa - 1/2 cup
Baking Powder - 1/2 tsp
Baking Soda - 1/2 tsp
Salt - 1/4 tsp
Sugar - 1 cup
Butter - 4 TBSP or 1/2 a stick at room temperature
Ricotta - 1 cup at room temperature (I used part skim)
Egg - 1 large
Vanilla - 2 tsp
White chocolate chips - 1 1/2 cups
In a bowl, whisk together flour, baking powder, baking soda, cocoa, salt. Set aside. Beat butter, ricotta together. Add sugar, egg to it and continue beating till everything is creamy. Add the dry mix and beat. You might have to just fold towards the end with a spatula. Add the white chocolate chips and stir. Cover with a plastic wrap and place in the freezer for about 30 minutes or so.
When ready to bake the cookies, preheat the oven to 350 F. Line two large baking sheets with parchment paper. Take the dough out of the freezer and with a cookie scoop (spray with vegetable oil spray and use. This dough is extremely sticky), make 1 " balls and place on the cookie sheets 2 inches apart. Source said she made 12 cookies out of this proportion, but I got about 33 cookies which are good sized ones. I baked mine for 14 minutes. Don't forget to rotate the pans halfway. These don't spread too much. They will remain puffy and soft inside. These are more like whoopie pies but without all that fat. Cool on the wire rack and store in an air tight container.
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