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Soft and loaded with flavor, these orange chocolate chip ricotta cookies are the kind of treat that makes mornings feel like a special occasion and afternoons a little brighter. With creamy ricotta and plenty of real orange zest, they bake up tender and fragrant, making your kitchen smell amazing. This recipe is a go-to for gatherings, dessert tables, or even an everyday pick-me-up.
When I first whipped up a batch, the aroma alone got the whole family hovering around the oven. These cookies have become our weekend reward after a long week.
Ingredients
- All-purpose flour: provides just the right structure for a soft cookie
- Ricotta cheese: brings moisture and a tender crumb use whole milk or part-skim for best texture
- Fresh orange zest and juice: add layers of bright flavor pick a firm, heavy orange for the juiciest results
- Semi-sweet chocolate chips: balance out the sweetness and add little bursts of chocolate
- Unsalted butter: gives rich flavor and lets you control the saltiness
- Brown and granulated sugars: combine for chew and caramel hints use light brown sugar for subtle undertones
- Vanilla extract: rounds out the flavors
- Optional chopped nuts: add crunch choose fresh walnuts or pecans for best results
Instructions
- Prepare the Dry Ingredients:
- Combine flour, baking powder, baking soda, and salt in a medium bowl by gently whisking to ensure even distribution. This step prevents bitter bites and keeps your cookies light.
- Cream the Butter and Sugars:
- Place softened butter, granulated sugar, and brown sugar into a large mixing bowl. Beat with a mixer until fluffy and pale about three minutes. The goal is to aerate the mixture which helps the cookies rise.
- Add Ricotta Cheese, Egg, and Flavorings:
- Scrape down the sides, then add ricotta, the egg, vanilla, and orange zest. Beat until the mixture is creamy and smooth so every bite has a little citrus and richness.
- Blend in the Fresh Orange Juice:
- Pour in orange juice and mix well. Citrus juice lifts the batter and makes every cookie extra fresh tasting.
- Combine Wet and Dry Ingredients:
- Gradually stir in the dry ingredients about one third at a time. Stop mixing once there are no visible streaks of flour to avoid a heavy texture.
- Fold in the Chocolate Chips and Nuts:
- Gently fold in chocolate chips and nuts if using. This keeps the texture soft and prevents overmixing.
- Chill the Dough:
- Cover bowl with plastic wrap and place in the fridge for at least half an hour. Chilling makes the dough easier to handle and creates a soft chewy cookie after baking.
- Preheat the Oven and Prepare Baking Sheets:
- Set oven to 350 degrees Fahrenheit and lay parchment or baking mats on your trays for easy cookie release and even baking.
- Shape the Cookies:
- Scoop dough by tablespoonfuls and drop onto prepared pans about two inches apart. A cookie scoop keeps them uniform and helps them bake evenly.
- Bake the Cookies:
- Slide trays into the oven. Bake ten to twelve minutes watching for golden edges and just-set centers. They will seem soft at first but firm as they cool.
- Cool the Cookies:
- Let cookies rest on baking sheets for five minutes. Transfer to a rack with care so they set perfectly chewy not crumbly.
- Serve and Enjoy:
- Once fully cool store or serve. The combination of citrus and chocolate shines brightest on day one but these cookies stay soft for days.
Every time I bake with ricotta I remember my grandmother’s kitchen where baked goods had that pillowy tender crumb. Orange zest remains my magic ingredient for almost any cookie I want to brighten.
Storage and Leftover Tips
These cookies keep beautifully at room temperature in an airtight box for up to three days. If you want to extend their freshness layer them with parchment in a lidded tin. Freezing works too just freeze in a single layer then bag once solid.
Easy Ingredient Swaps
Swap dark chocolate for semi sweet if you like a more intense chocolate flavor. If you prefer a more subtle citrus go lighter on the zest or try lemon for a new twist. Non-dairy butter and a plant based ricotta can work if you need a dairy free batch just watch texture.
Perfect Ways to Serve This
These cookies shine alongside coffee or tea. For a dressier occasion add a light drizzle of melted chocolate or a dusting of powdered sugar. Even plain they satisfy every chocolate orange craving I get and make perfect lunchbox treats.
These orange chocolate chip ricotta cookies are a bright spot in any week and disappear as soon as you put them out.
Recipe Q&A
- → What does ricotta add to the cookies?
Ricotta cheese gives these cookies a moist, tender crumb and a subtle richness, making them extra soft.
- → Can I add more orange flavor?
Yes, add extra orange zest to intensify the citrus notes in the dough.
- → Should the dough be chilled before baking?
Chilling the dough is optional but recommended for a softer, chewier texture and better cookie shape.
- → What kind of chocolate chips work best?
Semi-sweet chocolate chips complement the orange flavor, but milk or dark chocolate can also be used.
- → How should I store the cookies?
Once cooled, store in an airtight container at room temperature for up to 4 days to maintain freshness.