Orange Chocolate Ricotta Cookies (Printable Format)
Soft, light cookies with orange zest, creamy ricotta, and chocolate chips for a classic treat.
# Needed Ingredients:
→ Dough
01 -
2 1/2 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1/4 teaspoon salt
→ Creamed Mixture
05 -
1/2 cup unsalted butter, softened
06 -
3/4 cup granulated sugar
07 -
1/4 cup brown sugar
→ Wet Ingredients
08 -
1 cup whole milk or part-skim ricotta cheese
09 -
1 large egg
10 -
1 teaspoon vanilla extract
11 -
1 tablespoon orange zest (from about 1 orange)
12 -
2 tablespoons fresh orange juice
→ Fold-ins
13 -
1 cup semi-sweet chocolate chips
14 -
1/4 cup chopped nuts, such as walnuts or pecans (optional)
15 -
1 teaspoon additional orange zest, for extra citrus flavor (optional)
# Preparation Steps:
01 -
In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until evenly combined.
02 -
In a large mixing bowl, beat softened unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed for 2 to 3 minutes, until the mixture is light and fluffy.
03 -
Add ricotta cheese, egg, vanilla extract, and orange zest to the creamed mixture. Beat until smooth and thoroughly mixed. Add fresh orange juice and blend until just incorporated.
04 -
Gradually add the dry ingredients to the wet mixture, mixing by hand or on low speed. Stir until just combined without overmixing to maintain a tender cookie texture.
05 -
Gently fold in chocolate chips, and if desired, add chopped nuts and extra orange zest to the dough, mixing until evenly distributed.
06 -
Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to enhance texture and ensure cookies hold their shape.
07 -
Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone mats for even baking and easy removal.
08 -
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto prepared baking sheets, leaving 2 inches between each portion for spreading.
09 -
Bake on the center rack for 10 to 12 minutes, or until cookie edges are lightly golden and centers appear set. Avoid over-baking for best softness.
10 -
Let cookies rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Supplementary Details:
01 -
Refrigerating the dough encourages a chewier texture and prevents excessive spreading during baking.