Chocolate Orange Ricotta Cookies
Light and fluffy Chocolate Orange 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, fluffy, and melt in your mouth.
If you're looking for dense, thick, chewy cookies that are practically dripping with melted chocolate, this is not that recipe. This recipe is 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 cookies 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.
How to make Chocolate Orange Ricotta Cookies:
Making these cookies is similar to making most cookies. Start by whisking together the dry ingredients. Then whisk the orange zest into the egg. Cream the butter and sugar together, then add the egg mixture.
Finally, mix in ⅓ of the dry ingredients, then ½ of the ricotta. Repeat with another ⅓ of the dry ingredients, and the remaining ricotta. Mix in the remaining dry ingredients, then fold in the chocolate chips.
This cookie dough does not need to be refrigerated. You can bake the cookies right after mixing up the dough.
Chocolate Orange Ricotta Cookies Ingredients:
- All-purpose flour
- Salt
- Baking soda
- Large egg
- Grated orange zest
- Vanilla
- Unsalted butter
- Granulated sugar
- Whole milk ricotta
- Mini chocolate chips
Want more Chocolate Chip Cookie recipes?
Chocolate Orange Ricotta Cookies Nutrition Notes:
These Chocolate Orange Ricotta Cookies have less fat and calories, and more protein than regular chocolate chip cookies. They 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
Equipment
Ingredients
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 2 cups all purpose flour, ½ teaspoon salt, and ½ teaspoon baking soda in a medium bowl. Set aside.
- In another medium bowl, whisk together 1 large egg and 1 teaspoon grated orange zest until pale orange. Add 1 teaspoon vanilla and mix well. Set aside.
- In the bowl of a stand mixer, cream together 8 Tablespoons unsalted butter and ¾ cup granulated sugar on medium-high speed until pale and fluffy (about 3 minutes). Add the egg mixture, and continue to beat until combined, about 30 seconds.
- Reduce mixture to low speed. Add ⅓ of the flour mixture, then ½ cup of the ricotta. Add half of the remaining flour, then the remaining ½ cup of the ricotta. Add the remaining flour, and mix until just combined. Remove bowl from stand mixer, and stir in ¾ cup mini 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.
Will it come the same if you use wholewheat flour?
No, not exactly. They will likely be much denser, and "wheatier". I wouldn't recommend using 100% whole wheat flour, but using a small portion of it would probably turn out fine.