Crisp around the edges and chewy in the center.
1 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight4 1/2 ounces all-purpose flour, such as Gold Medal : In a large skillet, melt butter over medium-low heat. When it has completely melted, add vanilla pod and increase heat to medium. Simmer, stirring and scraping with a heat-resistant spatula while butter hisses and pops.
This will take about 75 minutes at room temperature or 25 minutes in the fridge; if refrigerating, stir butter every 6 minutes or so to prevent it from hardening around the edges of the bowl.: Adjust oven rack to middle position and preheat to 350°F . When brown butter has cooled, remove vanilla pod and stir in sugar, vanilla extract, salt, and baking soda. Stir until baking soda is well distributed, about 1 minute, then fold in cold ricotta.
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