Everyone is going to fall in love with these Orange Chocolate Chip Ricotta Cookies! They’re so good in fact that I’d definitely add them to my list of top 5 favorite Christmas cookies!
I really am head over heels in love with these cookies! They are dreamy in so many ways.
They have a melt-in-your-mouth texture, as in they are pretty much soft little pillows of bliss.
They have that irresistable flavor blend of fresh orange and dark chocolate – and it’s not just a hint. You know these are orange and chocolate cookies.
The ricotta on the other hand – that’s not a flavor you taste so don’t be worried about that if you haven’t ever made Italian ricotta cookies before.
Oh and let’s not forget about that finishing touch – that sweet and simple glaze just takes them over the top!
These cookies will be the talk of the Christmas party, and possibly the most loved cookie at the cookie exchange or on the cookie tray you send out.
While I do have an abundance of cookies recipes shared on my blog there’s no way I could make all of them during the holidays but these will be a cookie I’ll make time and time again when the Christmas season rolls around. They taste like those chocolate oranges that I love but even better!
I made these when I had family staying over Thanksgiving and they were gone in no time. And like I said no one could have guessed it was ricotta that made them so perfect.
So in other words you don’t miss out on these!
And if you love that citrus chocolate combination be sure to try these super easy White Chocolate and Chocolate Dipped Mandarin Oranges (the white ones taste like an orange creamsicle – so yum!).
Orange Chocolate Chip Ricotta Cookies
One of my all time favorite Christmas cookies! Perfectly soft and full of that irresistable fresh orange and dark chocolate flavor. Sure to be a hit at your next Christmas party!
- 2 cups (284g) all-purpose flour (scoop and level to measure)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup (200g) granulated sugar
- 1/2 cup (113g) unsalted butter, softened
- 1 Tbsp + 1 tsp orange zest (from 2 large navel oranges)
- 1 large egg
- 1 cup (241g) whole milk ricotta cheese (I recommend Galbani)
- 1 tsp vanilla extract
- 1 cup (165g) mini semi-sweet chocolate chips
- 1 1/4 cups (154g) powdered sugar
- 2 1/2 Tbsp fresh orange juice
- 1 tsp orange zest (about 1/2 navel orange)
In a medium mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment cream together sugar, butter and 1 Tbsp + 1 tsp orange zest until combined (scrape bowl as needed throughout mixing process).
Mix in egg then blend in ricotta and vanilla extract. Add in flour mixture and mix until nearly combined then mix in chocolate chips.
Cover bowl and chill 1 - 2 hours until it's not quite so sticky and a little easier to work with (if needed you can freeze it for a bit).
Preheat oven to 350 degrees during last 20 minutes of dough chilling. (Note, don't use dark cookie sheets for this recipe or bottoms will burn).
Scoop dough out using a medium cookie scoop or two spoons (so you have just a heaping 1 Tbsp) and drop onto parchment paper or silicone liner lined baking sheet spacing cookies 2-inches apart.
Leave remaining dough chilled. Bake cookies in preheated oven 13 - 14 minutes until almost set.
Let cool on pan several minutes then transfer to a wire rack to cool completely. Repeat with remaining dough (placing dough on a cool baking sheet).
For the glaze, in a small mixing bowl whisk together powdered sugar, orange juice and orange zest. Spoon over cooled cookies.
Let glaze set at room temperature. Store cookies in an airtight container.
Recipe source: Cooking Classy