These cookies are the ultimate balance of flavor and texture. The ricotta cheese keeps them soft and moist, while the orange zest brightens the flavor and adds a refreshing note. Chocolate chips bring a familiar sweetness, making them loved by kids and adults alike. They’re easy to make, freezer-friendly, and great for making ahead for gatherings or gifting. Whether you’re a fan of ricotta desserts or looking to try something new, this recipe is bound to become a favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ricotta cheese
Granulated sugar
Unsalted butter
Eggs
Orange zest
Vanilla extract
All-purpose flour
Baking powder
Salt
Mini chocolate chips
Directions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the ricotta cheese, eggs, orange zest, and vanilla extract. Mix until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the mini chocolate chips.
Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are lightly golden and the tops are set.
Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe makes about 36 cookies. Prep time: 15 minutes Cook time: 12-15 minutes per batch Total time: Approximately 30-40 minutes
Variations
Lemon instead of orange: Swap orange zest for lemon zest for a tangier citrus profile.
White chocolate chips: Use white chocolate instead of regular chocolate chips for a sweeter contrast.
Glaze topping: Drizzle with a simple orange glaze made of powdered sugar and orange juice for added sweetness.
Add nuts: Fold in chopped walnuts or pecans for added crunch.
Make it gluten-free: Substitute the all-purpose flour with a gluten-free baking mix.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to 1 week. To freeze, place cooled cookies in a freezer-safe container or bag and freeze for up to 2 months. To reheat, let them thaw at room temperature or warm in the microwave for 10-15 seconds.
FAQs
How do I keep the cookies from spreading too much?
Make sure the butter isn’t too soft and chill the dough for 20-30 minutes before baking if your kitchen is warm.
Can I use full-fat or part-skim ricotta?
Yes, both will work, but full-fat ricotta will give a richer flavor and moister texture.
Do I need to strain the ricotta?
If your ricotta is very wet, it’s best to strain it using cheesecloth or paper towels to avoid overly soft dough.
Can I make the dough ahead of time?
Yes, the dough can be prepared up to 24 hours in advance and stored covered in the refrigerator.
Can I use regular-sized chocolate chips?
You can, but mini chocolate chips distribute more evenly throughout the cookies.
Can I freeze the dough instead of baked cookies?
Absolutely. Scoop the dough onto a tray and freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a couple of extra minutes.
Are these cookies suitable for mailing?
Yes, they’re soft but sturdy enough for shipping. Pack them with parchment or wax paper between layers to prevent sticking.
Can I add a glaze or icing?
Yes, a simple glaze of powdered sugar and orange juice enhances the flavor and presentation.
Why use ricotta in cookies?
Ricotta adds moisture and tenderness, resulting in a cake-like texture that’s soft and satisfying.
Do these cookies taste cheesy?
No, the ricotta flavor is very subtle and mainly contributes to the moist texture.
Conclusion
Orange Chocolate Chip Ricotta Cookies are a delightful blend of creamy, citrusy, and chocolatey goodness. Their unique flavor and soft, moist texture make them a standout treat for any occasion. Whether you’re baking for the holidays, a party, or just because, these cookies are sure to impress with their bright flavor and tender bite. Try them once, and you’ll find yourself coming back to this recipe again and again.
Soft, moist, and bursting with citrus flavor, these Orange Chocolate Chip Ricotta Cookies combine creamy ricotta cheese, zesty orange, and sweet chocolate chips for a tender, melt-in-your-mouth treat perfect for holidays or everyday snacking.
Author:Catherine
Prep Time:15 minutes
Cook Time:12–15 minutes
Total Time:30–40 minutes
Yield:36 cookies
Category:Dessert
Method:Baking
Cuisine:Italian-American
Diet:Vegetarian
Ingredients
1 cup ricotta cheese
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 tablespoon orange zest
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup mini chocolate chips
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream together butter and sugar in a large bowl until light and fluffy.
Add ricotta cheese, eggs, orange zest, and vanilla extract. Mix until well combined.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to wet mixture, stirring until just combined.
Fold in mini chocolate chips.
Drop tablespoon-sized scoops of dough onto prepared baking sheets, spacing them about 2 inches apart.
Bake for 12–15 minutes, or until edges are lightly golden and tops are set.
Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Chill dough for 20–30 minutes if your kitchen is warm to prevent cookies from spreading.Strain ricotta if it’s too wet to avoid overly soft dough.Use mini chocolate chips for even distribution, but regular chips can be used.Dough can be made ahead and refrigerated for up to 24 hours.Cookies can be frozen baked or unbaked for up to 2 months.
