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Orange Chocolate Chip Ricotta Cookies

Soft and Zesty Orange Chocolate Chip Ricotta Cookies You’ll Love

These Orange Chocolate Chip Ricotta Cookies blend zesty orange and rich chocolate in a soft, delightful treat perfect for any festive gathering.
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Prep Time 30 minutes
Cook Time 14 minutes
Chilling Time 2 hours
Total Time 2 hours 44 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour Provides structure; whole wheat flour can be used for a denser texture.
  • 2 teaspoons baking powder Essential leavening agent; make sure it's fresh.
  • 1 teaspoon salt Enhances overall flavor.
  • 1 cup granulated sugar Adds sweetness; brown sugar can be substituted.
  • ½ cup unsalted butter Brings richness; can be replaced with coconut oil.
  • 1 tablespoon orange zest Use fresh for the best flavor.
  • 1 large egg Acts as a binder.
  • 1 cup whole milk ricotta cheese Adds moisture; Galbani is a good brand.
  • 1 teaspoon vanilla extract Enhances flavor; can be omitted.
  • 1 cup semi-sweet chocolate chips Provides indulgence; dark chocolate can be used as a substitute.
For the Glaze
  • 1 cup powdered sugar Base for a smooth glaze.
  • 2 tablespoons fresh orange juice Adds brightness; fresh juice is best.

Equipment

  • Electric Stand Mixer
  • mixing bowls
  • Measuring cups
  • Measuring spoons
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
  2. Cream the granulated sugar and unsalted butter with the orange zest on medium speed for 3–4 minutes until light and fluffy.
  3. Add the egg, ricotta cheese, and vanilla extract to the creamed mixture and beat on medium speed for 2 minutes until smooth.
  4. Gradually add the dry mixture to the wet ingredients and mix on low speed until just combined.
  5. Fold in the semi-sweet chocolate chips with a spatula until evenly distributed.
  6. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 1–2 hours.
  7. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  8. Scoop portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
  9. Bake the cookies for 13–14 minutes until set but soft in the center.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack.
  11. Whisk together the powdered sugar, fresh orange juice, and additional orange zest for the glaze.
  12. Drizzle the glaze over the cooled cookies and allow to set for 15 minutes before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

Store cookies in an airtight container for up to 1 week at room temperature or refrigerate for up to 2 weeks.

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