Name: Delish Orange Chocolate Chip Ricotta Cookies
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Ingredients: 1 3/4 cups all-purpose flour; 1 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp kosher salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 1 large egg (room temperature); 1 cup whole-milk ricotta (drain if watery); 1 tsp vanilla extract; 2 tbsp fresh orange juice; 1 tbsp orange zest; 1 cup semisweet chocolate chips; 3/4 cup powdered sugar (sifted if lumpy); 2 tbsp fresh orange juice (add more to thin); 1/2 tsp orange zest; 1/8 tsp fine sea salt

There’s something wildly cozy about a soft, cake-y cookie that smells like a fresh orange just got hugged by a chocolate bar. These ricotta cookies are pillowy, tender, and honestly a little dangerous. Think: bright citrus, melty chips, and that ricotta magic that keeps them moist for days. They’re not crispy. They’re not fussy. They’re the kind of cookie that disappears the minute you glaze them… or before that if you’re me.

My little crew absolutely loses it for these. Last weekend my husband walked through the kitchen, took a “just one” while they were still warm, then came back with a glass of milk like a cartoon character and stood over the cooling rack, negotiating with himself out loud. Our kid calls them cloud cookies. We’ve made them for bake sales, soccer snacks, and one chaotic Tuesday night when I needed to feel like I had my life together, at least for 12 minutes of bake time.

Why You’ll Love This Delish Orange Chocolate Chip Ricotta Cookies

– Soft and cakey in the best grandma-bakery way, but with melty chocolate chips and citrus sunshine.
– You don’t need to drag out a stand mixer (hand mixer totally fine) and the dough chills fast.
– They stay tender for days thanks to ricotta—no dry, sad day-two cookies.
– Optional orange glaze = instant bakery-level glow-up without extra effort.
– Kid-approved, coffee-approved, late-night-approved.

How to Make It

Okay, grab a big bowl and let’s do this. You’ll want: 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp kosher salt, 1/2 cup unsalted butter (softened), 1 cup granulated sugar, 1 cup whole-milk ricotta, 1 large egg, 1 tsp vanilla, zest of 1 big orange (about 1 tbsp), 2 tbsp fresh orange juice, and 1 1/4 cups mini chocolate chips. Optional glaze: 1 cup powdered sugar + 2–3 tbsp orange juice + pinch of salt.

Preheat the oven to 350°F and line two baking sheets with parchment. Whisk the dry stuff (flour, baking powder, baking soda, salt). In another bowl, cream the butter and sugar until it looks fluffy and pale—like 2–3 minutes of mixing. Beat in the ricotta, egg, vanilla, orange zest, and juice. Heads up: it might look a little curdled—totally normal. Add the dry ingredients and mix just until it’s a soft, sticky dough. Fold in those mini chips. Chill the bowl for 20–30 minutes so the cookies puff instead of puddle. Scoop 1.5-tablespoon mounds, give them space, and bake 11–13 minutes until the edges are just barely golden. Let them sit on the sheet for 5 minutes (they finish setting), then move to a rack. If glazing, whisk powdered sugar with orange juice to a drizzle, then zig-zag over completely cooled cookies. Or don’t wait and eat two warm like a rebel. Your call.

Ingredient Notes

– Ricotta: Whole-milk ricotta is key for that plush, tender crumb. If it’s extra wet, dab it with a paper towel—too much moisture = spread city.
– Orange zest & juice: Zest brings the big citrus aroma. Don’t scrape the white pith unless you enjoy bitterness and regrets. Fresh juice beats bottled but use what you’ve got.
– Butter: Soft, not melty. If your finger leaves a dent without sinking to the center, you’re golden. Too soft and the cookies flatten.
– Flour: Spoon-and-level saves you from dry cookies. I once packed it straight from the bag and got little muffin rocks. Don’t be me.
– Baking powder/soda: That one-two lift makes them cloud-y. Check dates—tired leaveners = flat cookies.
– Mini chocolate chips: Minis distribute better in a soft dough. Regular chips work, but minis give you chocolate in every bite.
– Vanilla: It rounds out the orange and chocolate. Skip it only if your pantry is a desert; the cookies will still be good.
– Powdered sugar (for glaze): Sift if it’s lumpy. A pinch of salt makes the glaze taste more… intentional.

Recipe Steps

1. Preheat oven to 350°F and line two baking sheets with parchment.
2. Whisk 2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp kosher salt.
3. Cream 1/2 cup softened butter with 1 cup sugar until fluffy, 2–3 minutes.
4. Beat in 1 cup ricotta, 1 egg, 1 tsp vanilla, zest of 1 orange, and 2 tbsp orange juice.
5. Mix in dry ingredients just until combined; fold in 1 1/4 cups mini chocolate chips. Chill 20–30 minutes.
6. Scoop 1.5 tbsp mounds, spacing 2 inches apart; bake 11–13 minutes. Cool 5 minutes on sheet, then rack. Optional: glaze cooled cookies (1 cup powdered sugar + 2–3 tbsp OJ + pinch salt).

What to Serve It With

– Hot coffee or a latte (the orange loves espresso).
– A glass of cold milk—classic and perfect.
– Vanilla ice cream with two warm cookies smashed on either side.
– After-dinner tea: chamomile or Earl Grey plays nice with citrus.
– Fruit salad for brunch so we feel balanced, emotionally and nutritionally.

Tips & Mistakes

– Chill the dough. Even 20 minutes helps prevent spread and boosts puff.
– Don’t overmix once the flour is in; chewy is for brownies, not these.
– Measure flour lightly. Too much = cake pucks. Spoon-and-level or weigh.
– Use mini chips if you can—they behave better in soft dough.
– Pull them when edges just kiss golden. Overbaked ricotta cookies dry fast.
– Let them rest on the sheet 5 minutes; they’re delicate right out of the oven.
– If your ricotta is watery, strain 10 minutes in a fine-mesh sieve.

Storage Tips

Room temp: Keep in an airtight container up to 3 days. They actually get softer on day two—like a pillow cookie.
Fridge: 5 days, airtight. They’ll be a bit denser cold (the chips get snappy), which I low-key love with coffee.
Freezer: Freeze baked cookies up to 2 months. Thaw at room temp. Freeze scooped dough balls on a sheet, then bag; bake from frozen, adding 1–2 minutes.
Breakfast cookies? Zero judgment. Been there, smiled the whole time.

Variations and Substitutions

– Lemon twist: Swap orange for lemon zest/juice; toss in poppy seeds.
– Cran-boost: Add 1/2 cup dried cranberries with the chips.
– Dark chocolate lovers: Use chopped 70% chocolate for moody pockets.
– White chocolate + pistachio: 3/4 cup white chips + 1/2 cup chopped pistachios.
– Almond vibe: Add 1/4 tsp almond extract (strong stuff—go light).
– Brown sugar swap: Use half white, half light brown for deeper flavor and extra softness.
– Honey instead of sugar: You can sub 1/3 cup honey for 1/2 cup sugar, but reduce orange juice by 1 tbsp and expect a cakier, slightly stickier cookie.
– Gluten-free: Use a 1:1 GF baking blend; chill 30–40 minutes and bake closer to 12 minutes.
– Olive oil curiosity: Replace half the butter with mild olive oil for a subtle, lovely flavor and extra tenderness.

Frequently Asked Questions

My cookies spread too much. What did I do wrong?

Warm dough or too-soft butter is usually the culprit. Chill the dough 20–30 minutes, make sure your butter is soft-not-melty, and use parchment. If needed, add 1–2 tbsp extra flour to the next batch.

Can I use part-skim ricotta?

Yep, but blot it if it’s watery. Whole-milk ricotta gives a plusher, more tender cookie. Part-skim works—just don’t skip the chill or they’ll spread more.

No fresh oranges on hand. What now?

Use bottled OJ plus 1/4 tsp orange extract if you have it. You’ll miss the zest aroma, but the flavor still sings. Lemon zest and juice also work in a pinch—bright, different, still delicious.

Can I freeze the dough or baked cookies?

Totally. Scoop and freeze dough balls on a tray, then bag. Bake from frozen, adding 1–2 minutes. Baked cookies freeze great for 2 months—thaw at room temp and re-glaze if you want that shine back.

How many does this make and how big should I scoop?

About 24–28 cookies with a 1.5-tablespoon scoop. If you go bigger, bake an extra minute or two and give them more breathing room on the sheet.

Delish Orange Chocolate Chip Ricotta Cookies