1. Drain the ricotta using cheesecloth or a fine mesh sieve over a bowl for 15–30 minutes to remove excess moisture.

2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.

3. Add the drained ricotta, eggs, and vanilla extract to the bowl. Mix until smooth and well combined.

4. In a separate bowl, whisk together flour and baking powder.

5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.

6. Fold in the mini chocolate chips gently with a spatula.

7. Chill the dough for 15–20 minutes if it feels too soft to scoop.

8. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

9. Scoop dough into rounded tablespoons and space them 2 inches apart on the sheet.

10. Bake for 12–14 minutes or until edges are lightly golden and centers are set.

11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

12. Once completely cool, dust generously with powdered sugar before serving.