Chocolate & Toffee Chip Ricotta Cookies

I have a craving for chocolate chip cookies!! There is no way around it.  No substitutions please!!!!

These little beauties made my night!

Well.....now that I think about it, perhaps there are a few changes to be made.  I tested out a new cookie recipe tonight.  A little whole wheat flour, no butter, low fat ricotta cheese.....lets see what I can muster up!! During my research tonight I came across several recipes for various ricotta cookies.  They all looked delectable with their various lemon or lime flavourings but I really wanted chocolate chip cookies!!  I found a great recipe on the La Kocinera blog.  It looked like a great place to start.  Nothing like playing around a little with a great recipe!

Ricotta Chocolate Chip Cookies

• 1/4 cup coconut oil (or butter)
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 cup light ricotta cheese
• 1 egg (or 1/2 a banana, thoroughly mashed and 1/4 tsp baking powder)
• 1 1/2 tsp vanilla 
• 1 cup whole wheat flour
• 1 cup all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp kosher salt
• 2/3 cup chocolate chips
• 2/3 cup toffee bits

In a bowl mix together the coconut oil (or butter), 1/2 cup brown sugar, and 1/2 cup white sugar until creamed together and fully combined.

Add 1 cup ricotta cheese, 1 egg, and 1 1/2 tsp vanilla and continue mixing until light and fluffy looking.

In a separate bowl whisk together 1 cup all purpose flour, 1 cup whole wheat flour, 1/2 tsp baking powder, 1/2 cup baking soda, and 1/4 tsp salt.

Add the flour mixture into the mixing bowl and mix to completely incorporate the flour.

Stir in 2/3 cup toffee bits and 2/3 cup chocolate chips.

If you used softened butter, chill the dough for about an hour or so before baking.

Scoop 1 tbsp portions onto a lined baking sheet and bake at 350F for 15 minutes.

Wait until the cool slightly (if you can) before devouring.

Until next time, stay warm and eat well.