Soft biscuits RiCotta and chocolate

N° 30 biscuits | 10 minute of preparation |  15 minutes cooking

Dough ingredients
  • 380 g of flour 00
  • 180 g of RiCcotta Valcolatte
  • 150 g of sugar (Demerara type)
  • 2 eggs
  • 8 g of baking powder
  • 100 g of chocolate chips (or chopped chocolate)
  • Salt to taste.
Preparation
  1. On a cutting board, make a well with sifted flour and yeast, sugar and a pinch of salt.
  2. Put the eggs and ricotta in the center of the fountain and work with a fork, incorporating the flour a little at a time and then knead with your hands. Finally add the chocolate chips.
  3. Knead again and divide the dough into balls of about 30 g each.
  4. Arrange them on the baking sheet lined with parchment paper and press them lightly with the palm of your hand.
  5. Bake at 180 ° C for 15 minutes or until the cookies are golden brown.
  6. Once cooked, let the cookies cool on a wire rack.