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Orange Chocolate Chip Ricotta Cookies Recipe

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★★★★★

5 from 125 reviews

These Orange Chocolate Chip Ricotta Cookies are soft, moist, and bursting with fresh citrus flavor balanced perfectly by melty mini semi-sweet chocolate chips. The addition of ricotta cheese adds a tender, creamy texture, while the bright orange glaze on top brings a fresh, tangy sweetness that elevates these cookies to an irresistible treat. Perfect for any occasion, these cookies combine classic flavors with a delightful twist that will keep you coming back for more.

Ingredients

Scale

Dry Ingredients

  • 2 cups (284g) all-purpose flour (scoop and level to measure)
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt

Wet Ingredients and Mix-ins

  • 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 (recommended: Galbani)
  • 1 tsp vanilla extract
  • 1 cup (165g) mini semi-sweet chocolate chips

Glaze

  • 1 1/4 cups (154g) powdered sugar
  • 2 1/2 Tbsp fresh orange juice
  • 1 tsp orange zest (about 1/2 navel orange)

Instructions

  1. Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, and salt for 20 seconds, then set aside.
  2. Cream Butter, Sugar and Orange Zest: In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the granulated sugar, softened butter, and 1 Tbsp + 1 tsp orange zest until combined, scraping down the bowl as needed during mixing.
  3. Add Egg, Ricotta, and Vanilla: Mix in the egg until just combined, then blend in the ricotta cheese and vanilla extract until smooth.
  4. Incorporate Dry Ingredients and Chocolate Chips: Add the flour mixture to the wet ingredients and mix until nearly combined. Fold in the mini semi-sweet chocolate chips evenly throughout the dough.
  5. Chill Dough: Cover the bowl and chill the dough for 1 to 2 hours until it is less sticky and easier to handle. If necessary, freeze briefly to firm up.
  6. Preheat Oven and Prepare Baking Sheet: During the last 20 minutes of chilling, preheat your oven to 350°F (175°C). Avoid using dark cookie sheets to prevent burning the bottoms.
  7. Scoop Cookies onto Baking Sheet: Using a medium cookie scoop or two spoons, scoop out heaping 1 Tbsp portions of dough and place them 2 inches apart on parchment paper or silicone-lined baking sheets.
  8. Bake: Bake the cookies in the preheated oven for 13 to 14 minutes until they are almost set.
  9. Cool Cookies: Let the cookies cool on the pan for several minutes before transferring them to a wire rack to cool completely. Continue baking remaining dough, using a cool baking sheet each time.
  10. Prepare Glaze: In a small mixing bowl, whisk together the powdered sugar, fresh orange juice, and 1 tsp orange zest until smooth.
  11. Glaze Cookies: Spoon the orange glaze over the cooled cookies evenly.
  12. Set and Store: Allow the glaze to set at room temperature. Store the cookies in an airtight container to maintain freshness.

Notes

  • Do not use dark cookie sheets as they can cause the cookie bottoms to burn.
  • If dough is too sticky to handle after chilling, briefly freeze it to firm up before scooping.
  • Use fresh navel oranges for the best flavor in zest and juice.
  • For mini chocolate chips, use semi-sweet for the perfect balance of sweetness and chocolate flavor.
  • Cookies can be stored in an airtight container at room temperature for up to 4 days.
  • Allow glaze to fully set before stacking cookies to avoid sticking.

Keywords: orange cookies, ricotta cookies, chocolate chip cookies, citrus glaze, soft cookies, baking

Find it online: https://todayfoodrecipe.com/orange-chocolate-chip-ricotta-cookies-recipe/