Introduction

These Orange Chocolate Chip Ricotta Cookies offer a delightful twist on the classic chocolate chip cookie. With creamy ricotta and bright orange zest, they are tender, flavorful, and perfectly balanced with a citrus glaze. They’re sure to become a favorite treat for any occasion.

A white plate holds a pile of round cookies, about fifteen in total, each cookie covered with a light, glossy white icing that has small orange specks, and dotted with tiny dark chocolate chips throughout the dough. The cookies have a soft, slightly puffy texture and sit stacked closely together in the center of the plate. Around the plate, a few scattered chocolate chips and orange slices add color, with the plate placed on a white marbled texture. In the background, there's a glass filled with orange juice and pieces of broken cookies on the white marbled surface, creating a cozy and inviting scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (284g) all-purpose flour (scoop and level to measure)
1 1/2 tsp baking powder
1/4 tsp salt
1 cup (200g) granulated sugar
1/2 cup (113g) unsalted butter, softened
1 Tbsp + 1 tsp orange zest (from 2 large navel oranges)
1 large egg
1 cup (241g) whole milk ricotta cheese (recommend Galbani)
1 tsp vanilla extract
1 cup (165g) mini semi-sweet chocolate chips
1 1/4 cups (154g) powdered sugar
2 1/2 Tbsp fresh orange juice
1 tsp orange zest (about 1/2 navel orange)

Instructions

Step 1: In a medium mixing bowl, whisk together the flour, baking powder, and salt for about 20 seconds. Set aside.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar, softened butter, and 1 Tbsp plus 1 tsp of orange zest until well combined. Scrape down the sides as needed.
Step 3: Add the egg, then blend in the ricotta cheese and vanilla extract until smooth. Gradually add the flour mixture and mix until almost combined, then stir in the mini chocolate chips.
Step 4: Cover the bowl and chill the dough for 1 to 2 hours until it’s less sticky and easier to handle. You can also freeze it briefly if needed.
Step 5: Preheat the oven to 350°F (175°C) during the last 20 minutes of chilling. Avoid using dark cookie sheets to prevent burning the bottoms.
Step 6: Using a medium cookie scoop or two spoons, scoop heaping tablespoons of dough onto a baking sheet lined with parchment paper or a silicone liner. Space cookies about 2 inches apart.
Step 7: Bake the cookies for 13 to 14 minutes until they are just set but not browned.
Step 8: Allow cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely. Repeat with remaining dough, placing it on a cool baking sheet.
Step 9: To make the glaze, whisk together powdered sugar, fresh orange juice, and the remaining orange zest in a small bowl until smooth. Spoon or drizzle the glaze over the cooled cookies.
Step 10: Let the glaze set at room temperature before serving. Store the cookies in an airtight container.

Tips & Variations

Use whole milk ricotta for the best texture and flavor; drain any excess moisture before mixing if needed.
If you like a stronger orange flavor, add a teaspoon of orange extract to the dough or glaze.
Substitute dark chocolate chips or white chocolate chips for a different twist.
Chilling the dough is essential to prevent spreading and maintain chewy texture.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies for up to 3 months. Thaw at room temperature before serving. The glaze may soften upon reheating, so enjoy them fresh or with a slight chill.

How to Serve

A pile of round cookies sits on a white plate with a gray rim, each cookie topped with a creamy white glaze that has small orange flecks and chocolate chips embedded throughout the light golden dough. One cookie is broken in the background, showing its soft, crumbly texture with chocolate chips inside. Around the plate, there are a few scattered miniature chocolate chips and two orange wedges on the white marbled surface. A glass of bright orange juice is placed near the top left of the frame with a dark green cloth draped in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use part-skim ricotta instead of whole milk ricotta?

While part-skim ricotta can be used, whole milk ricotta provides creaminess and moisture that keep the cookies tender. If using part-skim, consider draining excess liquid to avoid a thin dough.

Why should I avoid using dark cookie sheets for this recipe?

Dark cookie sheets absorb more heat and can cause the bottoms of the cookies to burn before they are fully baked. Using light-colored baking sheets helps bake them evenly.