Chocolate Orange Ricotta Cookies

5 from 2 votes

Light and fluffy Chocolate Orange Ricotta Cookies flavored with citrusy orange zest and just the right amount of miniature dark chocolate chips.

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Keyword: chocolate, chocolate chip, Christmas cookies, cookies, dessert, kid friendly, orange, ricotta, vegetarian

Servings: cookies

Calories: 100kcal

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, 1/2 teaspoon salt, and 1/2 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 3/4 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 1/3 of the flour mixture, then 1/2 cup of the ricotta. Add half of the remaining flour, then the remaining 1/2 cup of the ricotta. Add the remaining flour, and mix until just combined. Remove bowl from stand mixer, and stir in 3/4 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.