Introduction

These Orange Chocolate Chip Ricotta Cookies are soft, tender, and bursting with bright citrus flavor balanced by rich chocolate chips. The addition of ricotta cheese gives them a delightful moist texture that sets them apart from ordinary cookies. A zesty orange glaze finishes them off perfectly for a delicious treat.

A white plate filled with about a dozen round, soft scones covered in a shiny white glaze with small orange zest pieces and chocolate chips mixed in the dough, extra chocolate chips scattered near the base of the plate; the scones sit on a dark wooden table with a teal cloth in the background, a glass of orange juice and a few orange slices placed around the plate; one scone is broken in half resting at the back of the plate showing the moist inside, 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 (I recommend Galbani)
1 tsp vanilla extract
1 cup (165g) mini semi-sweet chocolate chips
For the 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

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 an electric stand mixer fitted with the paddle attachment, cream together the sugar, softened butter, and 1 Tbsp plus 1 tsp of orange zest until combined, scraping the bowl as needed.
Step 3: Mix in the egg, then blend in the ricotta cheese and vanilla extract until smooth.
Step 4: Add the flour mixture and mix just until nearly combined, then fold in the mini chocolate chips.
Step 5: Cover the bowl and chill the dough for 1 to 2 hours until it is less sticky and easier to handle. You can also freeze it briefly if needed.
Step 6: Preheat your oven to 350°F (175°C) during the last 20 minutes of chilling. Avoid using dark cookie sheets to prevent burning.
Step 7: Scoop the dough using a medium cookie scoop or two spoons to form heaping 1 tablespoon-sized portions. Place them 2 inches apart on parchment paper or silicone-lined baking sheets.
Step 8: Bake the cookies for 13–14 minutes until they are almost set. Allow them to cool on the pan for several minutes, then transfer to a wire rack to cool completely. Bake remaining dough on a cool baking sheet.
Step 9: To make the glaze, whisk together the powdered sugar, fresh orange juice, and orange zest in a small bowl. Spoon the glaze over the cooled cookies.
Step 10: Let the glaze set at room temperature before serving.

Tips & Variations

For extra orange flavor, add a splash of orange extract in addition to the zest.
If you prefer a less tangy glaze, reduce the orange juice slightly or add a little more powdered sugar.
Mini chocolate chips work best for even distribution; regular chips can be chopped if mini chips aren’t available.
Chilling the dough helps prevent spreading and makes the cookies easier to scoop.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months—just thaw and glaze once fully thawed. To reheat, warm gently in a low oven to refresh their softness.

How to Serve

A close-up view of several soft, round chocolate chip cookies resting on a copper cooling rack, each cookie light golden with dark chocolate chips embedded throughout. In the center, a spoon drizzles smooth, pale cream-colored glaze with small orange specks over the top of one cookie, creating a glossy layer that drips slightly down its sides. The cookies have a slightly uneven, fluffy texture, and the copper grid underneath contrasts with their soft look. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the ricotta cheese?

You can try using cream cheese or mascarpone for a similar creamy texture, but ricotta provides the lightness unique to this recipe. Be sure to use whole milk ricotta for best results.

Will these cookies spread too much during baking?

Chilling the dough before baking is key to controlling spread. Using light-colored baking sheets also helps prevent the bottoms from burning.