These ricotta cookies are a revelation for anyone seeking an incredibly soft, moist, and flavorful cookie. The secret ingredient, whole milk ricotta cheese, transforms a basic cookie dough into a tender, cake-like confection that simply melts in your mouth. This particular recipe elevates the classic with a bright burst of orange zest and delightful mini chocolate chips, creating a harmonious balance of citrusy zing and sweet indulgence. Ricotta gives these a texture unlike most baked cookies. This recipe is designed to deliver that same delightful experience, promising a batch of cookies that are both comforting and elegantly unique, perfect for sharing with family and friends or simply enjoying with a cup of tea.
Zesty Orange Ricotta Cookies
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 cup (200 g) granulated sugar
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 4 teaspoons orange zest, from 2 large oranges
- 1 large egg, room temperature
- 1 cup (246 g) whole milk ricotta cheese
- 1 teaspoon vanilla extract
- 1 cup (173 g) mini semi-sweet chocolate chips
Instructions
- In a large bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set aside.
- To the bowl of a stand mixer fitted with the paddle attachment, add the granulated sugar, softened unsalted butter, and orange zest. Mix on medium speed for about 3-5 minutes until light and fluffy.
- Add the large egg and mix well until fully incorporated. Then add the whole milk ricotta cheese and vanilla extract, mixing until just combined.
- Stop the mixer and add the whisked flour mixture to the wet ingredients. Mix on low speed until just combined, being careful not to overmix.
- Gently fold in the mini semi-sweet chocolate chips by hand until evenly distributed.
- Drop rounded spoonfuls of dough onto a parchment-lined baking sheet, leaving space between each. Bake in a preheated oven at 375°F (190°C) for 10-12 minutes, or until edges are lightly golden and centers are set. Let cool for a few minutes before transferring to a wire rack to cool completely.
Notes
Pro tips
- Don’t overmix the dough once the flour is added. Overmixing develops gluten, which can lead to tougher cookies. Mix until just combined for that signature soft texture.
- Ensure your butter is truly softened (not melted) and your egg is at room temperature. This helps them cream together smoothly with the sugar and orange zest, creating a stable emulsion for a light, airy dough.
- Storage: Store leftover ricotta cookies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. They also freeze well for up to 2 months; simply thaw at room temperature.
These Orange Chocolate Chip Ricotta Cookies are more than just a sweet treat; they’re a little bite of sunshine. Try this recipe to bring a touch of Italian-inspired comfort to your kitchen!
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