1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a mixing bowl, cream together the butter, ricotta cheese, and sugar until light and fluffy.
3. Add the egg and vanilla extract, mixing until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Gently fold in the mini chocolate chips.
6. Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 12-15 minutes or until the edges are lightly golden.
8. Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
9. Dust with powdered sugar before serving.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: Approximately 130 kcal per cookie | Servings: 24 cookies
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