You're going to love these Ricotta Cookies with Chocolate Chips! What's even better is the delicious orange icing that they are dipped in. Such a nice flavor pairing to add to your Christmas cookie tray!
I made these Orange Chocolate Chip Ricotta Cookies right after I made the Lemon Ricotta Cookies on my other website, She's Not Cookin'. We were in ricotta cookie heaven! If you prefer the classic Italian Ricotta Cookie, we've got that too!
These cookies make a big batch of 60 cookies. Great for cookie exchanges and Christmas cookie trays.
They are really easy to whip up and if you prefer to enjoy them without the glaze, I would still include the orange zest in the cookie dough as it goes perfectly with the chocolate.
I hope you will enjoy these cookies as much as we did!
- All Purpose Flour
- Baking Powder
- Baking Soda
- Butter - softened at room temperature. I made this batch of cookies during a heat wave, and even with the A/C on, I put the dough in the refrigerator between batches in the oven. If your butter is too soft, the cookies will spread.
- Granulated Sugar
- Ricotta Cheese - full fat Ricotta cheese.
- Mini chocolate chips
- Eggs - use large eggs at room temperature.
- Vanilla Extract - in the cookies and the icing.
- Orange juice/zest - you will need two oranges for this recipe! It is used in both the cookies and the icing. You definitely need fresh oranges for this recipe! Bottled orange juice simply won't produce the same delicious flavors.
- Powdered sugar
Step by Step Instructions
Preheat oven to 350°F. Line two baking sheets with parchment paper. I like to bake these cookies one sheet at a time, in the middle rack in the oven. You can easily fit about 20 cookies at a time on a baking sheet, two inches apart.
Start by whisking together the flour, baking powder and baking soda. Set aside.
In large mixing bowl, or bowl from stand mixer with paddle attachment, beat together butter and sugar until light and fluffy. This can take anywhere from three to five minutes. The mixture should be light and pale yellow in color.
Next, add in the eggs, one at a time and beat well after each addition.
Add in ricotta cheese, vanilla, orange juice and orange zest. Beat on medium speed for one minute.
Add in the dry ingredients in three additions, stirring until well-combined, but do not over mix.
Stir in the chocolate chips, just until combined.
Use a cookie scoop or tablespoon and drop dough, two inches apart on prepared baking sheets.
Bake in 350°F oven for 13 to 15 minutes until bottoms are lightly browned. Transfer to wire cooling racks.
Make the icing: Combine powdered sugar and orange juice and orange zest in a small mixing bowl. You may need to add a little more orange juice or powdered sugar to reach the desired consistency.
Turn cookies upside down and one at a time, dip them right into the icing, allowing the icing to drip for a moment. Twist the cookie and turn upright. Icing will drizzle down the sides.
Place on wire rack with plastic wrap or parchment paper underneath for easy cleanup.
Allow icing to dry 45 minutes to 2 hours. Enjoy!