Chocolate Chip Cookies loaded with calcium

Makes 30-35 cookies.

1/2 cup butter, at room temperature, 1/2 cup part-skim ricotta cheese, 1 cup granulated sugar, 1 teaspoon vanilla essence, 1 egg, 2 cups all-purpose flour , 1/2 tsp. baking soda , 1/2 tsp. baking powder, 1 cup dark (bittersweet) chocolate chips, zest of 1 lemon, 1/2 cup chopped walnuts

Preheat oven to 350 degrees F. Beat together butter, ricotta cheese, sugars, vanilla and egg in a large bowl for 3 minutes. In a small bowl, whisk together the flour, baking soda, baking powder and lemon zest. Add to the wet ingredients and stir well until combined. Stir in the chocolate chips and walnuts. Kepp dough in refrigerator for 30-40 minutes.

Using a tablespoon or small metal ice cream scoop the size of a tablespoon, drop dough one inch apart onto cookie sheets lined with a silpat mat or parchment paper. Bake 12 to 15 minutes or until cookies are light golden brown.

Remove to wire racks to cool.