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.