120-170 gram softened butter
100 grams sugar
100 grams brown sugar
2 large eggs
1 teaspoon vanilla
125 grams Ricotta, room temp
300 gram all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Instructions:
In a KitchenAid bowl or the bowl of a stand mixer add
- the butter (from 120 to 170 g)
- the sugars (100g brown + 20-50g any).
Mix together until incorporated.
Add the ricotta cheese (125 g),
2 eggs
vanilla - 1 teaspoon.
Mix until combined and smooth.
In a bowl, whisk together flour (250g all-purpose+50g semolina) ,
baking soda - 1 teaspoon
salt - 1/2 teaspoon.
Slowly add to KA the flour mixture and mix until just combined.
Cover and refrigerate for at least an hour.
Preheat oven to 180C and line 2 baking sheets with parchment paper.
Scoop golf ball size of dough and place on baking sheets.
Bake for 20 minutes.
Let cool for a few minutes then transfer to a wire rack to cool completely.
