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Orange Chocolate Chip Ricotta Cookies Recipe

★★★★★

4.9 from 114 reviews
  • Author: Mariam
  • Total Time: 3 hours 34 minutes (including chilling time)
  • Yield: 18-20 cookies 1x

Description

Delight in these soft and tender Orange Chocolate Chip Ricotta Cookies, featuring a creamy ricotta cheese base infused with fresh orange zest and juice, complemented by mini chocolate chips. Finished with a luscious orange glaze, these cookies are a perfect balance of citrus brightness and chocolate indulgence, ideal for any cookie lover seeking a fresh twist.

Ingredients

Scale

Dry 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

Wet Ingredients and Mix-ins

  • 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

Icing

  • 1 and 1/2 cups (180g) confectioners’ sugar, sifted
  • 2–3 Tablespoons (30-45g/ml) fresh orange juice
  • Optional: orange zest, for garnish

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly mixed. Set this mixture aside for later use.
  2. Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar together on medium-high speed until the mixture is creamy and light, about 3 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
  3. Add Eggs and Flavorings: Lower the mixer speed to low and add the eggs one at a time, mixing to incorporate fully after each addition. Then add the ricotta cheese, pure vanilla extract, fresh orange zest, and orange juice. Increase the speed to medium-high and beat until all ingredients are well combined. Scrape down the bowl as necessary.
  4. Incorporate Dry Ingredients and Chocolate Chips: Add the prepared dry ingredients to the wet mixture. Beat on low speed just until the dough is combined. Stir in the mini chocolate chips. Be careful not to over-mix the dough, which will be creamy, sticky, and thick.
  5. Chill the Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 3 hours, preferably overnight, or up to 2–3 days. Chilling helps the dough firm up for easier shaping and improves the cookie texture.
  6. Preheat Oven and Prepare Baking Sheets: Set your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats to prevent sticking and allow even baking.
  7. Shape the Cookies: Remove the chilled dough from the fridge. Use a tablespoon measuring spoon to scoop about 1 scant tablespoon (20-23g) of dough per cookie. Lightly flour your finger and nudge the dough off the spoon onto the baking sheet, then shape into a ball by gently rolling it with your floured finger. Proper cookie size is essential for even baking.
  8. Bake: Place the baking sheets in the preheated oven and bake the cookies for 13–14 minutes. The cookies are done when the tops spring back lightly to the touch and they have not browned significantly.
  9. Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then transfer the cookies to a wire rack to cool completely before applying the glaze.
  10. Prepare the Icing: In a small bowl or measuring cup, whisk together the sifted confectioners’ sugar and fresh orange juice until smooth and pourable. Adjust consistency by adding an extra 1-2 teaspoons of orange juice if needed.
  11. Glaze the Cookies: Spoon the orange icing over the cooled cookies evenly. Optionally, sprinkle a little fresh orange zest on top of each glazed cookie for added aroma and decoration. Allow the icing to set for a couple of hours.
  12. Storage: Store iced cookies covered at room temperature for up to 2 days, or refrigerate for up to 1 week to maintain freshness and texture.

Notes

  • Ensure the ricotta cheese and eggs are at room temperature for better mixing and texture.
  • Do not over-mix the dough after adding flour to avoid tough cookies; mix just until combined.
  • Refrigerating the dough is important for easier handling and helps develop flavor and texture.
  • Cookie size consistency is key to even baking; weigh or measure dough portions carefully.
  • The cookies will not brown much; watch for firmness when gently pressed as an indicator of doneness.
  • Glaze adds brightness and sweetness but can be omitted if a less sweet cookie is preferred.
  • Store cookies in an airtight container to maintain softness.
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: orange ricotta cookies, chocolate chip cookies, citrus cookies, soft cookies, glazed cookies, ricotta cheese cookies

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