Orange Chocolate Chip Ricotta Cookies
If you love soft, melt-in-your-mouth cookies with a touch of citrus and chocolate, these Orange Chocolate Chip Ricotta Cookies are for you! With the creaminess of ricotta cheese and a bright pop of orange zest, these cookies offer a perfect balance of flavors. Topped with a simple orange glaze, they are both refreshing and indulgent. Whether for a cozy afternoon snack or a holiday cookie platter, these cookies are sure to impress!
Ingredients:
For the Cookies:
- 2 cups (284g) all-purpose flour (scoop and level)
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup (200g) granulated sugar
- ½ cup (113g) unsalted butter, softened
- 1 tablespoon + 1 teaspoon orange zest (from 2 large navel oranges)
- 1 large egg
- 1 cup (241g) whole milk ricotta cheese (recommended: Galbani)
- 1 teaspoon vanilla extract
- 1 cup (165g) mini semi-sweet chocolate chips
For the Glaze:
- 1 ¼ cups (154g) powdered sugar
- 2 ½ tablespoons fresh orange juice
- 1 teaspoon orange zest (from about ½ navel orange)
Directions:
1. Make the Cookie Dough:
- In a medium mixing bowl, whisk together the flour, baking powder, and salt for about 20 seconds. Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the sugar, softened butter, and 1 tablespoon + 1 teaspoon of orange zest until well combined. Scrape down the sides of the bowl as needed.
- Add the egg and mix until combined, then blend in the ricotta cheese and vanilla extract.
- Gradually add the flour mixture and mix until almost fully combined. Then fold in the mini chocolate chips.
- Cover the dough and chill in the refrigerator for 1-2 hours, or until it’s less sticky and easier to handle. (If you’re short on time, you can freeze it briefly to firm up the dough.)
2. Bake the Cookies:
- Preheat the oven to 350°F (175°C) during the last 20 minutes of dough chilling. Line a baking sheet with parchment paper or a silicone baking mat.
- Using a medium cookie scoop or two spoons, scoop out portions of dough (about 1 heaping tablespoon each) and place them 2 inches apart on the baking sheet.
- Bake the cookies for 13-14 minutes, or until they are almost set and the edges just begin to turn golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough, using a cool baking sheet for each batch.
3. Prepare the Glaze:
- In a small mixing bowl, whisk together the powdered sugar, fresh orange juice, and 1 teaspoon of orange zest until smooth.
- Spoon the glaze over the cooled cookies, allowing it to drip down the sides.
4. Serve:
- Let the glaze set at room temperature before serving. Store the cookies in an airtight container at room temperature.
Recipe Details:
- Prep Time: 20 minutes
- Chill Time: 1-2 hours
- Bake Time: 13-14 minutes
- Servings: 24 cookies
- Calories: 150 kcal per cookie
Tips:
- Zest the oranges before juicing them to make the process easier and maximize the citrus flavor.
- If you don’t have mini chocolate chips, you can use regular-sized ones, though the smaller chips help distribute the chocolate more evenly.
- These cookies store well at room temperature, but they can also be refrigerated for up to a week or frozen for longer storage.
These Orange Chocolate Chip Ricotta Cookies are the perfect combination of light, citrusy freshness and the rich flavor of chocolate. The addition of ricotta cheese gives them a soft, cake-like texture, making them a delightful treat for any occasion. Enjoy them with a cup of tea or coffee for a comforting snack!
Orange Chocolate Chip Ricotta Cookies
- Total Time: 2 hours 24 minutes (including chilling)
- Yield: 24 1x
Description
These Orange Chocolate Chip Ricotta Cookies are a delightful twist on classic chocolate chip cookies. The ricotta cheese gives them a soft, tender texture, while the fresh orange zest adds a bright, citrusy flavor. The mini chocolate chips provide just the right amount of sweetness, and the optional orange glaze adds a zesty finish that takes these cookies to the next level.
Ingredients
For the Cookies:
2 cups (284g) all-purpose flour (scoop and level)
1 ½ teaspoons baking powder
¼ teaspoon salt
1 cup (200g) granulated sugar
½ cup (113g) unsalted butter, softened
1 tablespoon + 1 teaspoon orange zest (from 2 large navel oranges)
1 large egg
1 cup (241g) whole milk ricotta cheese (recommended: Galbani)
1 teaspoon vanilla extract
1 cup (165g) mini semi-sweet chocolate chips
For the Glaze:
1 ¼ cups (154g) powdered sugar
2 ½ tablespoons fresh orange juice
1 teaspoon orange zest (from about ½ navel orange)
Instructions
Make the Cookie Dough:
In a medium mixing bowl, whisk together the flour, baking powder, and salt for about 20 seconds. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the sugar, softened butter, and 1 tablespoon + 1 teaspoon of orange zest until well combined, scraping down the bowl as needed.
Add the egg and mix until combined, then blend in the ricotta cheese and vanilla extract.
Gradually add in the flour mixture and mix until almost fully combined, then fold in the mini chocolate chips.
Cover the bowl and chill the dough in the refrigerator for 1-2 hours, or until it’s less sticky and easier to handle. (You can also freeze it briefly if needed.)
Bake the Cookies:
Preheat the oven to 350°F (175°C) during the last 20 minutes of dough chilling. Line a baking sheet with parchment paper or a silicone baking mat.
Using a medium cookie scoop or two spoons, scoop out dough portions (about 1 heaping tablespoon each) and place them 2 inches apart on the baking sheet.
Bake the cookies for 13-14 minutes, or until they are almost set and the edges are just beginning to turn golden.
Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough, using a cool baking sheet for each batch.
Prepare the Glaze:
In a small mixing bowl, whisk together the powdered sugar, fresh orange juice, and 1 teaspoon of orange zest until smooth.
Spoon the glaze over the cooled cookies, allowing it to drip down the sides.
Serve:
Let the glaze set at room temperature before serving. Store the cookies in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 13-14 minutes
Nutrition
- Calories: 150