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Orange Chocolate Chip Ricotta Cookies

These Orange Chocolate Chip Ricotta Cookies are a game changer! Soft, chewy, and bursting with flavor, they’ll have you reaching for another!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 24 servings

Ingredients

  • 2 cups all-purpose flour (scoop and level to measure)
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 1 cup granulated sugar (200g)
  • 0.5 cup unsalted butter (softened)
  • 1 Tbsp + 1 orange zest (from 2 large navel oranges)
  • 1 large egg
  • 1 cup whole milk ricotta cheese (I recommend Galbani)
  • 1 tsp vanilla extract
  • 1 cup mini semi-sweet chocolate chips (165g)
  • 1.25 cups powdered sugar (154g)
  • 2.5 Tbsp fresh orange juice
  • 1 tsp orange zest (about 1/2 navel orange)

Instructions

  • Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve the perfect texture.
  • Line a baking sheet with parchment paper. This will help prevent the cookies from sticking and make cleanup a breeze.
  • In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the leavening agent throughout the flour.
  • In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
  • Add the egg, ricotta cheese, vanilla extract, and orange zest to the butter mixture. Beat until well combined.
  • Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
  • Gently fold in the mini semi-sweet chocolate chips using a rubber spatula.
  • Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake the cookies in the preheated oven for 12-15 minutes, or until they are lightly golden around the edges.
  • Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. Prepare the glaze by mixing powdered sugar, orange juice, and orange zest until smooth.

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Baking Sheet
  • Parchment Paper
  • Cooling rack

Notes

  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Freeze unbaked cookie dough balls for up to 3 months and bake from frozen.
  • Reheat cookies in the microwave for 10-15 seconds for optimal softness.