Ingredients

• 140 Grams Unsalted Butter
• 195 Grams Sugar
• 10 Grams Vanilla Extract
• 4 Grams Kosher Salt
• 1 1/4 Grams Baking Soda
• 110 Grams Cold Ricotta
• 125 Grams All-Purpose Flour

Directions

1. Brown the butter in a pan.
2. Cool until slightly thickened and opaque, but still slightly warm, around 80°. If refrigerating, stir butter every 6 minutes or so to prevent it from hardening around the edges of the bowl.
3. Adjust oven rack to middle position and preheat to 350°.
4. When brown butter has cooled, stir in sugar, vanilla extract, salt, and baking soda. Stir until baking soda is well distributed, about 1 minute, then fold in cold ricotta.
5. Once ingredients are combined, stir in flour to form a soft dough.
6. Divide into 1-tablespoon portions and arrange on a parchment-lined half sheet pan, leaving about 4 inches between cookies to account for their significant spread.
7. Bake until cookies are lacy, thin, and golden brown around the edges, but still rather pale in the middle, about 12 minutes. Cool completely on baking sheet, as the cookies will be doughy and soft while warm.
8. Enjoy!