Orange Chocolate Chip Ricotta Cookies
Indulge in the festive cheer with "Orange Chocolate Chip Ricotta Cookies" - a delightful blend of fresh orange zest, rich dark chocolate chips, and creamy ricotta. A perfect treat for Christmas gatherings!
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Servings: 35 Cookies
Ingredients
- 284 grams of All-Purpose Flour precisely measured using the scoop and level method
- 1.5 teaspoons Baking Powder
- 0.25 teaspoon Salt
- 200 grams Granulated Sugar
- 113 grams Unsalted Butter softened
- 1 tablespoon plus 1 teaspoon Orange Zest obtained from 2 large Navel Oranges
- 1 Large Egg
- 241 grams Whole Milk Ricotta Cheese Galbani brand recommended
- 1 teaspoon Vanilla Extract
- 165 grams Mini Semi-Sweet Chocolate Chips
For the Glaze:
- 154 grams Powdered Sugar
- 2.5 tablespoons Fresh Orange Juice
- 1 teaspoon Orange Zest approximately half a Navel Orange
Instructions
- Dry Ingredients Preparation: In a medium-sized mixing bowl, thoroughly whisk together the all-purpose flour, baking powder, and salt. Once blended, set this bowl aside for later use.
- Creaming Process: Utilize an electric stand mixer fitted with a paddle attachment. In the mixer's bowl, cream the granulated sugar, unsalted butter, and the measured orange zest until the mixture is thoroughly combined. Ensure to scrape the sides of the bowl as necessary throughout the mixing process.
- Incorporating Egg, Ricotta, and Vanilla: Add the egg to the mixture in the stand mixer and blend. Following the egg, incorporate the ricotta cheese and vanilla extract. Continue mixing until these ingredients are fully integrated.
- Combining Dry Ingredients with Wet Mixture: Gradually add the previously set-aside flour mixture to the wet ingredients in the mixer. Mix until the ingredients are nearly fully combined. Following this, gently fold in the mini semi-sweet chocolate chips.
- Chilling the Dough: Cover the mixing bowl and refrigerate the dough for 1 to 2 hours. This process will reduce the stickiness of the dough, making it easier to handle. If needed, the dough can be briefly frozen to expedite this process.
- Preheat Oven: During the final 20 minutes of the dough chilling, preheat the oven to 350 degrees Fahrenheit. Note: Avoid using dark cookie sheets as they may cause the bottoms of the cookies to burn.
- Forming Cookies: Using a medium cookie scoop or two spoons, scoop out portions of dough equivalent to a heaping tablespoon. Place these onto a baking sheet lined with parchment paper or a silicone liner, ensuring each cookie is spaced approximately 2 inches apart. Keep any remaining dough chilled.
- Baking Process: Bake the cookies in the preheated oven for 13 to 14 minutes or until they are almost set. Avoid overbaking.
- Cooling: Allow the cookies to cool on the baking pan for several minutes before transferring them to a wire rack to cool completely. Repeat the baking process with the remaining dough, using a cooled baking sheet for each batch.
- Preparing the Glaze: In a small mixing bowl, whisk together the powdered sugar, fresh orange juice, and orange zest. Once the cookies have cooled, spoon the glaze over them.
- Finalizing: Allow the glaze to set at room temperature. Store the finished cookies in an airtight container to maintain freshness.
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