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Orange Chocolate Chip Ricotta Cookies Recipe

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★★★★★

4.9 from 116 reviews

These Orange Chocolate Chip Ricotta Cookies blend tender ricotta cheese with bright orange zest and mini semi-sweet chocolate chips for a moist, flavorful twist on a classic treat. A light orange glaze finishes them off, making these cookies a perfect balance of citrusy freshness and rich chocolate, ideal for any occasion.

Ingredients

Scale

Cookie Dough

  • 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 (recommend 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. Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, and salt for about 20 seconds, then set aside.
  2. Cream Butter and Sugar: Using an electric stand mixer fitted with a paddle attachment, cream together the granulated sugar, softened butter, and 1 Tbsp plus 1 tsp orange zest until combined, scraping the bowl as needed during mixing.
  3. Add Wet Ingredients: Mix in the egg, then blend in the ricotta cheese and vanilla extract until smooth.
  4. Incorporate Dry Ingredients and Chocolate Chips: Add the flour mixture and mix until just nearly combined, then 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 to reduce stickiness and make it easier to handle. You may freeze briefly if needed.
  6. Preheat Oven: During the last 20 minutes of chilling, preheat your oven to 350°F (177°C). Avoid using dark cookie sheets to prevent burning the bottoms.
  7. Scoop Dough: Using a medium cookie scoop or two spoons, portion out a heaping 1 tablespoon of dough onto a baking sheet lined with parchment paper or a silicone liner, spacing cookies about 2 inches apart. Keep remaining dough chilled.
  8. Bake Cookies: Bake in the preheated oven for 13 to 14 minutes until the cookies are almost set but still soft.
  9. Cool Cookies: Let cookies cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely. Repeat with remaining dough, placing it on a cool baking sheet if baking in batches.
  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 glaze over the cooled cookies and allow it to set at room temperature.
  12. Store Cookies: Store the glazed cookies in an airtight container to maintain freshness.

Notes

  • Use fresh orange zest and juice for the best citrus flavor.
  • Be sure not to overmix the dough to keep cookies tender.
  • Chilling the dough is important to help control spread and improve texture.
  • Use light-colored baking sheets to avoid burnt bottoms.
  • Cookies might be soft when removed from oven; they will firm up as they cool.
  • The glaze sets at room temperature, so allow enough time before storing.
  • These cookies can be frozen after baking (un-glazed) for up to 3 months.

Keywords: orange chocolate chip cookies, ricotta cookies, citrus cookies, soft cookies, glazed cookies, homemade cookie recipe

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