These Orange Chocolate Chip Ricotta Cookies are something special. Orange and chocolate is such a classic combo, and it works very well with a soft, cakey cookie and sweet glaze.
This recipe of mine makes a LOT of cookies, whether you shape them to be big or small. The great news is that the dough is wonderful to freeze, so really, you can do a half batch or the whole thing whenever you want. Then on baking day, you just need to bake and glaze!
These are traditionally Italian Christmas cookies, but we are restricted by no season here at Bready or Not. Good things can and should be enjoyed all year long. Makes these ASAP, and just make more again later in the year!
By the way, if you want a more basic take, I also have a plain Ricotta Cookies recipe!
Bready or Not Original: Orange Chocolate Chip Ricotta Cookies
Ingredients
Dough
- 15 ounces ricotta cookies
- 1 3/4 cups white sugar
- 1 cup unsalted butter (2 sticks) room temperature
- 2 large eggs
- 2 Tablespoons vanilla extract
- zest from 3-4 navel oranges
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 bag semisweet chocolate chips
Glaze for full batch
- 2 3/4 cups confectioners’ sugar
- 4-5 Tablespoons orange juice
Instructions
Make the dough
- In a large mixing bowl, combine ricotta, sugar, butter, eggs, vanilla, and orange zest until smooth and creamy.
- In another bowl, stir together flour, baking powder, and baking soda. Gradually combine with the wet mixture, scraping the bottom to incorporate everything. Fold in the chocolate chips.
- At this point, the dough can be divided, if desired, to freeze half or all. If baking soon, wrap and chill the dough for about two hours or overnight.
- To begin baking, preheat oven at 350 degrees. Line baking sheet with parchment paper.
- Use a large or small scoop or spoon to dole out dough balls spaced out on cookie sheet. Large cookies will bake in about 15 to 18 minutes; small cookies will need 11 to 13 minutes. The edges should be golden brown. Let cookies sit for about 3 minutes before transferring them to a cooling rack. Cool completely.
Make the glaze
- Mix confectioners’ sugar and orange juice until thick and smooth. Use the back of a spoon to spread atop a cookie. Continue with the rest of the batch.
- Let cookies rest until glaze is set, about an hour or so, then transfer to a sealed container. Place waxed paper between layers if stacking the cookies. Store at room temperature.
