Step 1: The Cheese Prep

1. If your ricotta looks watery, place it in a fine-mesh sieve over a bowl for 15 minutes.
2. The Moisture Barrier: Excess whey will make the cookies “cakey” rather than “fudgy.” Aim for a thick, paste-like consistency.

Step 2: The Creaming Process

1. In a stand mixer, cream the **butter and sugar** until pale and fluffy (about 3 minutes).
2. Add the **ricotta cheese, egg, and extracts**. Beat until fully unified. The batter may look slightly curdled; this is normal due to the cheese texture.

Step 3: Folding the Dry Matrix

1. Whisk the **flour, baking soda, and salt** together.
2. Slowly add to the wet ingredients on low speed.
3. Gently fold in the **mini chocolate chips** by hand to prevent over-mixing.

Step 4: The Cold Cure

1. Chill the dough in the refrigerator for at least **1 hour**. Why Chilling Matters: Ricotta dough is very soft. Chilling solidifies the butter, ensuring the cookies maintain a “dome” shape in the oven.

Step 5: The Precision Bake

1. Preheat oven to **350°F (175°C)**.
2. Scoop 1-tablespoon portions onto a parchment-lined sheet.
3. Bake for **10–12 minutes**. The Visual Cue: Pull them when the edges are just barely golden but the tops still look “pale.” They will firm up as they cool.