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Orange Chocolate Chip Ricotta Cookies

These delightful cookies blend the sweetness of chocolate chip cookies with the unique flavor of orange zest and the moist texture of ricotta cheese, creating a comforting treat that's perfect for any occasion.
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Prep Time 25 minutes
Cook Time 14 minutes
Total Time 2 hours
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Italian
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour Use a high-quality flour like King Arthur for the best results.
  • 1.5 teaspoons baking powder Make sure it’s fresh for optimal rise.
  • 0.25 teaspoon kosher salt Enhances the overall flavor.
  • 1 cup granulated sugar Sweetness base for the dough.
  • 0.5 cup unsalted butter, softened Brings richness; make sure it's at room temperature for easy mixing.
  • 4 teaspoons orange zest From 2 large oranges; freshly grated for strong flavor.
  • 1 large egg, room temperature Helps bind the dough.
  • 1 cup whole milk ricotta cheese Use a creamy brand like Galbani.
  • 1 teaspoon vanilla extract Adds warmth to the flavor.
  • 1 cup mini semi-sweet chocolate chips Provides a perfect chocolatey bite.
For the Glaze
  • 1 cup confectioners' sugar For the glaze that makes these cookies shine.
  • 2 tablespoons fresh orange juice Zesty addition to the glaze.

Method
 

Preparation
  1. In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon kosher salt. Set aside.
  2. In a stand mixer fitted with a paddle attachment, mix 1 cup granulated sugar, 1/2 cup softened unsalted butter, and 4 teaspoons orange zest on medium speed until light and fluffy, about 3-5 minutes.
  3. Add 1 large room-temperature egg and mix well. Then incorporate 1 cup whole milk ricotta cheese and 1 teaspoon vanilla extract, mixing until well combined.
  4. Lower the mixer speed and gradually add the flour mixture, mixing until just combined. Avoid over-mixing!
  5. Gently fold in 1 cup mini semi-sweet chocolate chips until evenly distributed.
  6. Cover the bowl with plastic wrap and chill in the refrigerator for 1-2 hours, or until the dough is no longer sticky.
Baking
  1. Preheat your oven to 350°F (175°C) and line 3 large baking sheets with parchment paper.
  2. Using a tablespoon, scoop out dough and drop onto the prepared baking sheets, leaving an inch between each cookie.
  3. Bake for 13-14 minutes, or until the edges are set but the centers still appear soft.
  4. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Making the Glaze
  1. For the glaze, whisk together 1 cup confectioners' sugar and 2 tablespoons fresh orange juice, then drizzle over the cooled cookies.

Notes

Store cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully for up to 3 months. Customize with different citrus or chocolate variations as desired.