- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick unsalted butter, softened
- 2 cups sugar
- Zest and juice of 1 lemon
- 2 eggs
- 1 (15-oz) container whole milk ricotta cheese
- 1½ teaspoons lemon extract
- 1 teaspoon vanilla bean paste (or extract)
- 8 oz bittersweet chocolate, chopped
- 1 tablespoon coconut oil
- Preheat the oven to 375°F.
- In a medium bowl combine the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy. Add in the lemon zest and juice and mix to combine. Add the eggs, one at a time, beating until incorporated. Add the ricotta cheese, lemon extract, and vanilla bean paste. Beat to combine. Add in the dry ingredients in a couple batches and beat to combine.
- Line a baking sheet with parchment paper. Using a 1-tablespoon cookie scoop, scoop the dough onto the baking sheet. Bake for 10-12 minutes, or until the cookies are slightly puffed and golden around the edges. Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 10 minutes. Transfer the cookies to a cooling rack to cool completely. Repeat with the remaining dough.
- While the cookies are cooling, melt the chocolate and coconut oil in a heat-safe bowl set over a pot of simmering water (alternatively, microwave for 30-second increments, stirring after each session, until mostly melted). Stir the chocolate until smooth, glossy, and completely melted. Remove the chocolate from the heat.
- Working quickly, dip the cookies in the melted chocolate. You can dip them however you like. My favorite is when the cookie is half covered in chocoalte so you can still see the lemon cookie.
- Set dipped cookies on the same baking sheet lined with parchment paper and allow to set for 10-15 minutes. Store uneaten cookies in an airtight container at room temperature.