Name: Orange Chocolate Chip Ricotta Cookies Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 3 h 34 min
Cuisine: American
Ingredients: 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled), plus more as needed for shaping; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon salt; 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature; 1 and 1/2 cups (300g) granulated sugar; 2 large eggs, at room temperature; 10 ounces (283g) full-fat ricotta cheese, at room temperature (around 1 and 1/4 cups); 1 and 1/2 Tablespoons fresh orange zest; 1 Tablespoon (15g/ml) fresh orange juice; 1/2 teaspoon pure vanilla extract; 1 cup (180g) mini chocolate chips; 1 and 1/2 cups (180g) confectioners’ sugar, sifted; 2-3 Tablespoons (30-45g/ml) fresh orange juice; Optional: orange zest, for garnish

Ingredients

2 and 3/4 cups (344g) all-purpose flour (spooned & leveled), plus more as needed for shaping

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature

1 and 1/2 cups (300g) granulated sugar

2 large eggs, at room temperature

10 ounces (283g) full-fat ricotta cheese, at room temperature (around 1 and 1/4 cups)

1 and 1/2 Tablespoons fresh orange zest

1 Tablespoon (15g/ml) fresh orange juice

1/2 teaspoon pure vanilla extract

1 cup (180g) mini chocolate chips

1 and 1/2 cups (180g) confectioners’ sugar, sifted

2-3 Tablespoons (30-45g/ml) fresh orange juice

Optional garnish: orange zest

Instructions

Step 1: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 2: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and sugar together on medium-high speed until creamy, about 3 minutes. Scrape down the sides as needed.

Step 3: With the mixer on low, add the eggs one at a time. Then add the ricotta cheese, vanilla extract, orange zest, and orange juice. Beat on medium-high until combined, scraping the bowl as needed.

Step 4: Add the dry ingredients and chocolate chips. Beat on low speed just until incorporated. Do not over-mix. The dough will be creamy, sticky, and thick.

Step 5: Cover the dough tightly and refrigerate for at least 3 hours, preferably overnight, or up to 2–3 days.

Step 6: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats.

Step 7: Remove the dough from the fridge. Scoop about 1 scant tablespoon (20-23g) for each cookie. Lightly flour your finger to nudge the dough onto the baking sheet and shape each portion into a ball. Keep cookie sizes consistent.

Step 8: Bake for 13–14 minutes, until the tops spring back when lightly pressed. The cookies should not brown much.

Step 9: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.

Step 10: For the glaze, whisk together the confectioners’ sugar and orange juice until smooth. Thin with extra juice if needed. Spoon over cooled cookies and sprinkle with orange zest if desired. Allow icing to set for a couple of hours.

Tips & Variations

Use full-fat ricotta for the creamiest texture; part-skim versions can make the dough drier.

Refrigerating the dough overnight helps develop flavor and makes it easier to shape.

Swap mini chocolate chips for white chocolate or dried cranberries for a different twist.

Lightly flouring your fingers prevents sticking and helps shape uniform cookies.

FAQs

Can I use part-skim ricotta instead of full-fat?

While you can use part-skim ricotta, full-fat ricotta provides the best texture and moisture for these cookies. Part-skim may result in a drier dough and less tender cookies.

Do I need to refrigerate the dough?

Yes, refrigerating the dough for at least 3 hours helps it firm up, making it easier to shape and improving the cookie’s texture and flavor. Overnight refrigeration is ideal.