Introduction

These Orange Chocolate Chip Ricotta Cookies offer a delightful twist on classic chocolate chip cookies, combining bright citrus flavor with creamy ricotta for a tender, moist texture. Finished with a zesty orange glaze, they make a perfect treat for any occasion.

A pile of small round cookies rests closely together on a white marbled surface. Each cookie is light yellow with rough, soft texture and sprinkled generously with small, dark brown chocolate chips embedded all over. On top of each cookie, there is a thin drizzle of glossy white icing that falls unevenly in thin, smooth lines. The cookies look slightly puffy, with some having a gentle dome shape and others a flatter top. The background is simple, keeping the focus on the scattered cookies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (250 g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon kosher salt
1 cup (200 g) granulated sugar
½ cup (1 stick / 113 g) unsalted butter, softened
4 teaspoons orange zest, from 2 large oranges
1 large egg, room temperature
1 cup (246 g) whole milk ricotta cheese
1 teaspoon vanilla extract
1 cup (173 g) mini semi-sweet chocolate chips
For the glaze:
1 cup (125 g) confectioners’ sugar
2 tablespoons freshly squeezed orange juice

Instructions

Step 1: In a large bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment, combine sugar, softened butter, and orange zest. Mix on medium speed until light and fluffy, about 3 to 5 minutes.
Step 3: Add the egg and mix well. Then add the ricotta cheese and vanilla extract, mixing until fully incorporated.
Step 4: Stop the mixer and add the flour mixture. Mix on low speed just until combined.
Step 5: Fold in the mini chocolate chips until evenly distributed.
Step 6: Cover the dough and chill in the refrigerator for 1 to 2 hours, or until no longer sticky to the touch.
Step 7: Preheat the oven to 350°F (175°C). Line three large baking sheets with parchment paper.
Step 8: Using a 1 tablespoon cookie scoop, drop dough balls onto the prepared sheets, spacing them about 1 inch apart.
Step 9: Bake the cookies for 13 to 14 minutes, until they are almost set but still soft in the center.
Step 10: Allow the cookies to cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Step 11: While cookies cool, prepare the glaze by whisking together confectioners’ sugar and freshly squeezed orange juice in a medium bowl.
Step 12: Drizzle the glaze over the cooled cookies before serving.

Tips & Variations

For an extra citrus kick, add a teaspoon of orange extract along with the vanilla.
If you prefer, substitute mini white chocolate chips for the semi-sweet for a sweeter flavor.
Chilling the dough is important to prevent spreading and helps enhance flavor.
You can also fold in ½ cup chopped toasted almonds or pistachios for added texture.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week. To refresh slightly, microwave individually for 10-15 seconds. The glaze softens over time, so enjoy them within a day if you prefer a firmer glaze.

How to Serve

A pile of round, chunky cookies sits closely together on a flat white marbled surface. Each cookie is light yellow with a soft texture, dotted generously with small dark brown chocolate chips throughout. Thin white icing is drizzled unevenly across the tops of the cookies, adding a glossy contrast. The cookies have an uneven surface that looks fluffy and slightly crumbly, with some small orange specks visible in the dough. 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?

Yes, part-skim ricotta will work fine, but whole milk ricotta provides a richer, creamier texture that enhances the cookie’s softness.

Can these cookies be frozen?

Absolutely. Freeze unglazed baked cookies in a single layer on a baking sheet. Once solid, transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature and then add glaze before serving.