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.