My husband requested chocolate cookies today. Then I told him we were out of chips. Judging from his reaction, I don't think he has eaten a cookie without chocolate chips. That sent me straight to the kitchen where I made these. Spurred on by the amazing weather (natch) we have been having in NY this winter, one pot meals have continuously cranked out of my kitchen. Dessert and treats follow the same suit.
These are just chocolatety enough and just sweet enough. You won't feel super guilty about eating a few of them either because of their relatively low sugar and butter amounts not to mention being egg free.
The one bowl method can be blamed on not wanting to drag out the Kitchen-Aid and having only frozen butter on hand. I melted the butter on the stove and just stirred all the other ingredients into it. The dry ingredients were combined in a liquid measuring cup which does not count as a bowl. I think melting the butter contributed to their overall texture. —testkitchenette
about 18-20 cookies
white whole wheat four
butter (mine was salted)
pure vanilla extract
sugar, for sprinkling
In This Recipe
Preheat the oven to 350F and prepare baking sheet with silicone liner, parchment, or lightly greased foil.
In a liquid measuring cup, combine the flour, salt, and baking soda. Over low heat, melt the butter. Mix in the sugar, maple syrup, milk, and cocoa powder until paste like. Stir in the ricotta cheese until combined.
Add in the flour mixture and mix until just combined. If it seems a bit dry just add a bit more milk. You want a kind of stiff dough. Spoon by the level tablespoon onto the prepared baking sheet. I put 10 on a sheet at a time spaced out. Flatten the cookie a bit and sprinkle a bit of sugar over each one.
Bake for about 10 minutes and let cool a little before transferring to a drying rack. Try not to eat all of them at once.