Instructions

• In a medium bowl whisk together 2 cups (284 g) all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt for about 20 seconds. Set the dry mixture aside.
• Fit a stand mixer with the paddle attachment. Add 1 cup (200 g) granulated sugar, 1/2 cup (113 g) softened unsalted butter, and 1 Tbsp + 1 tsp orange zest. Cream on medium speed until ingredients are combined, stopping to scrape down the bowl as needed.
• Add 1 large egg to the mixer and mix until incorporated.
• Add 1 cup (241 g) whole milk ricotta cheese and 1 tsp vanilla extract. Mix until just combined.
• Add the flour mixture to the wet ingredients and mix on low speed until the dough is almost combined. Fold in 1 cup (165 g) mini semi-sweet chocolate chips until evenly distributed.
• Cover the bowl and chill the dough in the refrigerator for 1–2 hours, until it is less sticky and easier to handle. If needed, you can freeze the dough briefly to firm it up.
• During the last 20 minutes of chilling, preheat the oven to 350°F. Line baking sheets with parchment paper or silicone liners. (Do not use dark cookie sheets, which may cause the bottoms to burn.)
• Using a medium cookie scoop or two spoons, portion the dough into heaping 1 Tbsp-sized balls. Place the dough on the prepared baking sheet, spacing the cookies about 2 inches apart. Keep any remaining dough chilled until ready to bake.
• Bake the cookies in the preheated oven for 13–14 minutes, until they are almost set (centers will still be slightly soft).
• Let the cookies cool on the baking sheet for several minutes, then transfer them to a wire rack to cool completely. Repeat baking with the remaining dough, placing the dough on a cool baking sheet for each new batch.
• For the glaze: in a small bowl whisk together 1 1/4 cups (154 g) powdered sugar, 2 1/2 Tbsp fresh orange juice, and 1 tsp orange zest until smooth.
• Spoon the glaze over the cooled cookies. Let the glaze set at room temperature.
• Store the glazed cookies in an airtight container.