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Whenever I'm craving something cozy yet lively, these orange chocolate chip ricotta cookies hit the spot. The ricotta brings this soft, almost airy crumb, while the bursts of orange and melted chocolate chips make every bite pure joy. If you've got a bowl, whisk, and about 30 minutes, you can whip up bakery-level cookies that turn any moment into something special.
The first time I baked these on a cold winter night, the zesty citrus smell was enough to draw everyone in. Now we make them for birthdays and teacher presents every year.
Gather Your Ingredients
- Unbleached all-purpose flour: gives the dough a nice sturdy but soft base
- Fine sea salt: highlights all the sweet flavors in the dough
- Softened unsalted butter: adds richness and helps mix everything smoothly
- White granulated sugar: classic sweetness that creams up fluffy when mixed with butter
- Light brown sugar: brings a subtle caramel warmth to the flavor
- Whole milk ricotta: the secret to that cloudlike, soft texture. Pat out any extra liquid
- Large fresh eggs: help everything stay together just right
- Semisweet chocolate chips: give gooey, melty pockets that balance the zing of orange
- Baking powder: makes sure the cookies puff up nicely
- Baking soda: helps the edges brown and the centers stay soft
- Pure vanilla extract: adds a warm, rounded flavor
- Orange zest: a heavy hand here fills the dough with bright citrus notes
- Fresh orange juice: boosts the aroma and citrus punch - zest before juicing
- Chopped nuts, like walnuts or pecans (optional): for a little crunch, lightly toasted tastes best
- Extra orange zest: if you want a stronger citrus kick
How to Make It
- Beat Butter and Sugars
- Using a mixer, whip together the softened butter, white sugar, and brown sugar on medium speed until the mix is light and fluffy. This usually takes about 3 to 4 minutes. Stop a few times to scrape down the sides so it’s even. This step sets up the sweetness and texture for the cookies.
- Mix in Ricotta and Egg
- Next, blend in the ricotta, egg, and vanilla extract. Keep mixing until everything looks smooth and creamy. Don’t worry if it looks a little lumpy—that’s the ricotta helping to keep these cookies soft and tender.
- Add Citrus
- Stir in the orange juice and zest. These fresh ingredients wake the dough up with a bright scent and flavor.
- Prep Dry Ingredients
- In another bowl, whisk the flour, salt, baking powder, and baking soda. Doing this separately makes sure the leavening is spread out evenly so every cookie puffs up just right.
- Combine Wet and Dry
- Slowly add the dry mix into the ricotta batter, folding gently until there are no streaks of flour. Be careful not to overmix or the cookies might turn out tough. Stop once the dough looks all blended together.
- Fold in Chocolate and Nuts
- Use a spatula to gently fold in the chocolate chips and nuts if you’re using them. This keeps the mix-ins intact and the dough light.
- Form Cookies
- Line a baking sheet with parchment paper. Use a medium cookie scoop or two spoons to drop rounded cookie balls about two inches apart. No need to chill unless your kitchen is super warm.
- Bake
- Put them in a 350 degree Fahrenheit oven for 12 to 15 minutes. Turn the pan halfway through baking. They’re ready when the edges look set, and the tops have a slight shine. Cookies get firmer as they cool.
- Let Cool
- Leave the cookies to cool on the baking sheet for five minutes before moving them to a wire rack. This helps them hold their shape while keeping the centers soft.
Every time I zest an orange for this dough, the fresh smell fills my kitchen and takes me back to winter baking with my grandma. I always sneak extra chocolate chips in too because my youngest loves finding little surprises in each cookie.
Flavor Boosters
If you stack these cookies, put parchment paper between layers so they don’t stick. You can freeze the cooled cookies in a zip-top bag for up to three months and thaw when ready. If you only have part-skim ricotta, it works fine too. Trying dark chocolate chips adds a richer chocolate taste. Out of fresh oranges? Store-bought orange zest and juice do the trick though fresh really brightens it up. For a holiday twist, try adding chopped dried cranberries or pistachios.
Serving Suggestions
These cookies go perfectly with a cup of tea or espresso. Dusting some powdered sugar on top makes them feel fancy like something from a bakery. For a fun dessert, sandwich two cookies with orange marmalade inside. They’re great to include on cookie trays and wrapped with parchment and a ribbon make lovely gifts.
Creative Twists
Ricotta cookies are a classic Italian American favorite, often flavored with lemon or anise. Here the orange and chocolate chip combo bring in some Mediterranean vibes along with traditional comfort. Growing up, we made these at Christmas and Easter and now they’re my go-to for celebrating citrus season. You can swap the orange zest for lemon, lime, or grapefruit for a summery change. Come autumn, cinnamon or a pinch of nutmeg adds warmth. For winter, mix in some chopped candied ginger along with the chocolate chips for a fun twist.
Take one bite and you’ll understand why these are requested over and over. Just make sure you’re ready to bake a second batch because they disappear fast!
Common Questions About This Recipe
- → What does ricotta add to the cookies?
Ricotta brings creamy moisture that keeps the cookies soft and adds a mild, rich taste.
- → Can I use regular chocolate chips instead of semi-sweet?
Absolutely. Milk or dark chocolate chips work fine, though semi-sweet pairs best with the orange flavor.
- → How important is the orange zest in the flavor?
Orange zest gives a fresh, bright citrus smell that lifts the flavors of chocolate and ricotta nicely.
- → What flour type is best for these cookies?
All-purpose flour is your best choice to keep the cookies tender but sturdy.
- → Can these cookies be stored, and for how long?
Keep them in a sealed container at room temp for up to 3 days to stay fresh and soft.