Orange Chocolate Chip Ricotta Cookies
User Reviews
5
Orange Chocolate Chip Ricotta Cookies
Description
These cookies rely on ricotta cheese in the dough, which contributes moisture and a tender crumb texture distinct from typical butter-only cookie doughs. The flour, baking powder, and salt create structure, while granulated sugar and softened butter provide sweetness and richness. Orange zest is folded into the dough alongside the chocolate chips, infusing aromatic citrus notes throughout each bite.
The dough is chilled for 1 to 2 hours to reduce stickiness and improve scoopability, allowing cookies to bake evenly without spreading excessively. Baking at 350 degrees produces cookies with slightly golden edges and soft centers. The addition of an orange glaze made from powdered sugar, fresh orange juice, and zest adds a glossy, tangy finish that complements the chocolate chips and enhances the orange flavor.
These cookies are suitable for dessert or snack occasions and showcase the use of fresh citrus in baked goods. Avoid dark cookie sheets to prevent bottoms from burning and maintain their soft texture.
Ingredients
- 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) ricotta cheese I recommend Galbani, whole milk
- 1 tsp vanilla extract
- 1 cup (165g) chocolate chips mini, semi-sweet
Glaze
- 1 1/4 cups (154g) powdered sugar
- 2 1/2 Tbsp orange juice fresh
- 1 tsp orange zest (about 1/2 navel orange)
Instructions
- In a medium mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together sugar, butter and 1 Tbsp + 1 tsp orange zest until combined (scrape bowl as needed throughout mixing process).
- Mix in egg then blend in ricotta and vanilla extract. Add in flour mixture and mix until nearly combined then mix in chocolate chips.
- Cover bowl and chill 1 - 2 hours until it's not quite so sticky and a little easier to work with (if needed you can freeze it for a bit).
- Preheat oven to 350 degrees during last 20 minutes of dough chilling. (Note, don't use dark cookie sheets for this recipe or bottoms will burn).
- Scoop dough out using a medium cookie scoop or two spoons (so you have just a heaping 1 Tbsp) and drop onto parchment paper or silicone liner lined baking sheet spacing cookies 2-inches apart.
- Leave remaining dough chilled. Bake cookies in preheated oven 13 - 14 minutes until almost set.
- Let cool on pan several minutes then transfer to a wire rack to cool completely. Repeat with remaining dough (placing dough on a cool baking sheet).
- For the glaze, in a small mixing bowl whisk together powdered sugar, orange juice and orange zest. Spoon over cooled cookies.
- Let glaze set at room temperature. Store cookies in an airtight container.
- Recipe source: Cooking Classy
User Reviews
Overall Rating
5
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