Light and fluffy ricotta cookies flavored with citrusy orange zest and just the right amount of miniature dark chocolate chips.
This is the fifth recipe I have posted for some version of chocolate chip cookies. What can I say? I just really love cookies with little morsels of chocolate in them!
These Chocolate Orange Ricotta Cookies are different though (and yes, I do realize that I probably say that about all of my recipes). They are light, and fluffy, and melt in your mouth.
They're not how I typically like my chocolate chip cookies (soft, chewy, and dense with chocolate chips). But, when I tried them, I fell in love anyway.
Plus, these are kind of Christmasy, but not in an in-your-face kind of way.
To me, the combination of chocolate and orange never fails to remind me of Christmas. I think it's probably because I always got a Terry's Chocolate Orange in my stocking every year.
I didn't even like them that much, but it was always so much fun whacking that thing on the table and then unwrapping it to see all the pieces separated into little orange segments.
Anyway, that's what these cookies remind me of. A subtle citrus flavor permeates the soft, cakey cookies, and a few dark chocolate chips are sprinkled throughout.
Since these cookies aren't as sweet and rich as your standard chocolate chip cookie, they pair well with afternoon tea or coffee, and of course, will feel at home on your Christmas dessert tray as well.
Want more Chocolate Chip Cookie recipes?
Chocolate Orange Ricotta Cookies Nutrition Notes:
These cookies have less fat and calories, and more protein than regular chocolate chip cookies, and are a healthier choice. But, they're still cookies, and they're still calorie dense and nutrient poor, so eat them in moderation.
Chocolate Orange Ricotta Cookies
Ingredients
- 2 cups all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 large egg
- 1 teaspoon grated orange zest
- 1 teaspoon vanilla
- 8 Tablespoons unsalted butter, softened
- ¾ cup granulated sugar
- 8 ounces whole milk ricotta (1 cup)
- ¾ cup mini chocolate chips
Instructions
- Move oven racks to upper middle and lower middle positions. Set oven to 350°F. Prepare 2 baking sheets by lining with parchment paper or silicone baking mats (NOTE: Cookies baked on silicone mats will spread more than those baked on parchment). Whisk together flour, salt, and baking soda in a medium bowl. Set aside.
- In another medium bowl, whisk together egg and orange zest until pale orange. Add vanilla and mix well. Set aside.
- In the bowl of a stand mixer, cream together butter and sugar on medium high speed until pale an fluffy (about 3 minutes). Add the egg mixture, an continue to beat until combined, about 30 seconds.
- Reduce mixture to low speed. Add ⅓ of the flour mixture, then ½ of the ricotta. Add half of the remaining flour, then the rest of the ricotta. Add the remaining flour, and mix until just combined. Remove bowl from stand mixer, and stir in the chocolate chips by hand with a spatula.
- Drop dough onto prepared baking sheets 1 Tablespoon at a time, spacing evenly. Bake for 12-14 minutes, rotating and switching baking sheets halfway through, until cookies are set at the edges and bottoms are just starting to brown. Cool for 10 minutes on sheets, then cool completely on wire racks. Store in airtight containers or bags at room temperature for 5 days, or freeze.
Nutrition
Nutrition Disclaimer: I try my best to make sure the nutrition information I provide is accurate to provide you with the best information possible. However, due to ingredient discrepancies and other factors, the above nutrition information should be considered an estimation only.
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