2/3 cup ricotta cheese (homemade ricotta cheese recipe coming soon!)
4 tablespoons butter, softened
2 tablespoons sugar
1/2 teaspoon salt
1 1/2 cups bread flour (I’ve been using Pillsbury)
1 teaspoon instant yeast/bread machine yeast
Make sure the milk is not too, hot – around 100 degrees is good. Add the ingredients into the bread machine in the order recommended in the instruction manual. Generally, this is wet ingredients first, then dry ingredients – flour is second to last. Make a little dent in the flour and pour the yeast in the hole. (Pictured)
Select 1.5 lb loaf and desired crust color – I go for light crust. Press start.
When finished remove the bread pan with oven mitts and let cool. Use a spatula to loosen the bread from the pan. Tip the pan upside down and shake the bread out onto a wire rack to finish cooling.
This bread is so fluffy and delicious. I like to dip it in oil and Italian seasonings. I eat it with soup. I also love putting goat butter on it.
Preheat oven to 350 degrees. Line 2 baking sheets with parchment.
Cream butter and sugar in a large bowl with a handheld mixer on high 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 flour and baking powder into bowl. Add a pinch of salt. Mix on low speed until just combined. Stir in chocolate chips by hand.
Drop cookies in heaping tablespoons onto baking sheets. Leave about 2 inches between cookies. 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 confectioner’s sugar before serving if desired.
I got this recipe from the newspaper! A lady named Lidia Bastianich.
I had to take these out right at 18 minutes. Any longer and the bottoms started browning. I also thought the suggested amount of mini chocolate chips was perfect.