My Mocha-Ricotta Puffs are darker than Dorie’s since I used dark chocolate cocoa powder. These are a wonderful mocha cookie, I noticed the chocolate and coffee but not the ricotta. They turned out as Dorie described crunchy around the edges and soft centers. I ended up cooking mine less time than the recipe called for to prevent burning. These were delicious and a make again recipe.
Tuesdays with Dorie
Mocha-Ricotta Puffs page 168. To see what others made head over to TWD.