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Orange Chocolate Chip Ricotta Cookies Recipe

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4.4 from 10 reviews

These Orange Chocolate Chip Ricotta Cookies combine a soft, cakey texture with bright citrus notes and melty mini chocolate chips for a unique and delicious treat. Made with full-fat ricotta cheese and fresh orange zest and juice, these cookies are tender and flavorful with a subtle hint of tang and a sweet orange glaze topping to finish.

Ingredients

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

  • 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

Add-ins

  • 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, for garnish: orange zest

Instructions

  1. Prepare dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  2. Cream butter and sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed until creamy, about 3 minutes. Scrape down the sides of the bowl as needed.
  3. Add eggs and citrus flavors: With the mixer running on low speed, add the eggs one at a time. Then add the ricotta cheese, vanilla extract, orange zest, and orange juice. Beat on medium-high speed until well combined. Scrape down sides and bottom of the bowl as needed.
  4. Incorporate dry ingredients and chocolate chips: Add the flour mixture and chocolate chips to the wet ingredients. Beat on low speed just until incorporated. Do not over-mix; the dough will be creamy, sticky, and thick.
  5. Chill the dough: Cover the dough tightly and refrigerate for at least 3 hours or up to 2–3 days. Overnight chilling is preferred for best texture.
  6. Preheat oven and prepare baking sheets: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
  7. Shape the cookies: Remove the dough from the refrigerator. Using a tablespoon measuring spoon, scoop 1 scant tablespoon (20-23g) of dough per cookie. Lightly flour your finger and nudge the dough onto the baking sheet. Reshape each portion into a ball, ensuring uniform size for even baking.
  8. Bake: Bake cookies for 13–14 minutes, or until the tops spring back when pressed lightly. Avoid browning the cookies too much; they should remain soft.
  9. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.
  10. Make the icing: In a small bowl, whisk together the sifted confectioners’ sugar and fresh orange juice until smooth. Add an extra teaspoon or two of juice to thin if desired.
  11. Glaze the cookies: Spoon the icing over cooled cookies. Optionally garnish each with a small amount of orange zest. Allow icing to set for a couple of hours.
  12. Storage: Iced cookies stay fresh covered at room temperature for up to 2 days or refrigerated for up to 1 week.

Notes

  • You can chill the dough for up to 2–3 days before baking. For freezing, shape dough into mounds on a parchment-lined sheet, freeze until solid, then store in airtight containers up to 3 months. Bake from frozen, adding 1–2 minutes to baking time.
  • Baked but unglazed cookies also freeze well for up to 3 months; thaw overnight in refrigerator before glazing.
  • Use whole milk/full-fat ricotta cheese for best texture and flavor.
  • Mini chocolate chips are recommended; regular-size chips can weigh down the dough and disrupt texture.
  • Carefully measure cookie dough to 1 scant tablespoon per cookie for ideal size and thickness—larger scoops will produce flatter cookies.
  • The dough is sticky; flour your hands and fingers as needed while shaping.
  • You may halve the recipe to make fewer cookies; chilling and baking times remain the same.
  • Consider using recommended tools such as glass mixing bowls, citrus zester, electric mixer, and silicone baking mats for best results.

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