Chef’s Notes: The Paper Chef is a cooking challenge in which cooks are challenged to create a recipe using a list of ingredients. The ingredients for this month’s challenge are: ricotta, dark chocolate, ginger, and any fourth ingredient that signifies fall (autumn). This recipe is my submission for the challenge. The spicy ginger and bitter chocolate complement the slight sweetness of the ricotta and pumpkin, and the cookies have a pleasantly moist texture.
Pumpkin-Ricotta Cookies with Dark Chocolate and Candied Ginger
Makes 3 dozen
1 C. all-purpose flour
1 C. wheat flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 C. unsalted butter, softened
3/4 C. pure cane sugar
1 C. ricotta cheese
1 C. 100% pure canned pumpkin
1 oz. Lindt supreme dark chocolate (90% cocoa), coarsely chopped
1/2 C. candied ginger
Preheat oven to 375 degrees. Combine flours, baking soda and baking powder in small bowl. In another bowl, beat butter and sugar until creamy. Add eggs, beating well. Add ricotta cheese and pumpkin and mix thoroughly. Gradually stir in flour mixture. Stir in chocolate and ginger. Drop by rounded tablespoon onto ungreased baking sheets. Bake 10-12 minutes.