Orange Chocolate Chip Ricotta Cookies

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
2. Beat the softened butter and sugar on medium-high speed until creamy, about 3 minutes, scraping the bowl as needed.
3. On low speed, add the eggs one at a time, then the ricotta, vanilla, orange zest and orange juice. Beat on medium-high until combined, scraping the bowl as needed.
4. Add the dry ingredients and chocolate chips and beat on low just until incorporated. Do not overmix; the dough will be very creamy, sticky and thick.
5. Cover the dough tightly and refrigerate for at least 3 hours, or up to 2 to 3 days. Overnight is preferred.
6. Preheat the oven to 350°F (177°C) and line large baking sheets with parchment or silicone mats.
7. Scoop 1 scant tablespoon of dough per cookie (20 to 23 g), nudge it onto the sheet with a lightly floured finger, then roll each portion into a ball.
8. Bake for 13 to 14 minutes, until the tops spring back when lightly pressed. The cookies should barely brown.
9. Cool on the sheet for 5 minutes, then move to a rack to cool completely before glazing.
10. Whisk the confectioners' sugar with the orange juice until smooth, adding 1 to 2 teaspoons more juice to thin if desired. Spoon over the cookies and top with orange zest if desired. Let set for a couple of hours.
11. Iced cookies keep covered at room temperature for up to 2 days, or refrigerated for up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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