These soft, pillowy orange chocolate chip ricotta cookies are tender as cake, bursting with bright citrus flavor, and studded with mini chocolate chips in every bite. The ricotta keeps them incredibly moist, while fresh orange zest and a sweet orange glaze give them that bakery-style finish you can't stop reaching for.I first made these during a chilly January weekend when I was craving something sweet and citrusy. The smell of orange zest filling my kitchen while the cookies baked was enough to bring my whole family running.
If you love soft, cake-like cookies that stay fresh for days, you're going to want these on repeat. They're simple to make with everyday ingredients, and the ricotta makes them so tender they practically melt in your mouth. They remind me of the soft texture in my Spumoni Cookies, but with a bright citrus twist. They'd also be perfect alongside a slice of Easy Giant Cinnamon Roll Cake for a cozy dessert spread.
Why You'll Love These Orange Chocolate Chip Ricotta Cookies
These Orange Chocolate Chip Ricotta Cookies are different from your typical chocolate chip cookie. The ricotta makes them soft and tender, almost like a cross between a cookie and a muffin top. They don't spread much, so they stay thick and fluffy. The orange zest adds a fresh, sunny flavor that balances the sweetness of the chocolate chips perfectly.
They're also incredibly forgiving. The dough is sticky and soft, but after chilling, it's easy to work with. You don't need any special skills or fancy techniques. Just mix, chill, scoop, and bake.
Jump to:
- Why You'll Love These Orange Chocolate Chip Ricotta Cookies
- Orange Chocolate Chip Ricotta Cookies Ingredients
- How to Make Orange Chocolate Chip Ricotta Cookies
- Substitutions and Variations
- Equipment For Orange Chocolate Chip Ricotta Cookies
- Storage Tips For Orange Chocolate Chip Ricotta Cookies
- Serving Suggestions
- Expert Tips
- FAQ
- Related
- Pairing
- Orange Chocolate Chip Ricotta Cookies
Orange Chocolate Chip Ricotta Cookies Ingredients
Here's everything you need to make these soft, citrusy Orange Chocolate Chip Ricotta Cookies from scratch.
See Recipe Card Below This Post For Ingredient Quantities
For the Cookies:
- All-purpose flour: Forms the structure of the cookies and keeps them soft and tender. Spooning and leveling your flour prevents them from turning out dry.
- Baking powder: Gives the cookies their fluffy, cake-like rise.
- Baking soda: Works with the baking powder to create a light, airy texture.
- Salt: Balances the sweetness and enhances all the other flavors.
- Unsalted butter: Adds richness and helps create a soft, melt-in-your-mouth texture. Make sure it's at room temperature so it creams smoothly with the sugar.
- Granulated sugar: Sweetens the cookies and helps them stay tender.
- Eggs: Bind everything together and add moisture. Room temperature eggs mix in more easily.
- Full-fat ricotta cheese: This is the secret ingredient. It makes the cookies incredibly soft and keeps them moist for days. Don't use low-fat ricotta or they won't be as tender.
- Fresh orange zest: Brings bright, natural citrus flavor to every bite. Zest the orange before you juice it.
- Fresh orange juice: Adds a subtle citrus note to the dough. Freshly squeezed tastes best.
- Pure vanilla extract: Rounds out the flavors and adds warmth.
- Mini chocolate chips: Scattered throughout for little pockets of sweetness. Mini chips distribute more evenly than regular-sized ones.
For the Icing:
- Confectioners' sugar: Creates a smooth, sweet glaze. Sifting it prevents lumps.
- Fresh orange juice: Thins the sugar into a pourable icing and adds extra citrus flavor.
- Optional orange zest: A little sprinkle on top makes them look bakery-perfect.
How to Make Orange Chocolate Chip Ricotta Cookies
Follow these simple steps to make the softest Orange Chocolate Chip Ricotta Cookies you've ever tasted.
Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. Set this aside while you work on the wet ingredients.
Cream butter and sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar together on medium-high speed until the mixture looks light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
Add wet ingredients: With the mixer on low speed, add the eggs one at a time, mixing after each addition. Then add the ricotta cheese, vanilla extract, orange zest, and orange juice. Beat on medium-high speed until everything is smooth and combined. Scrape down the sides and bottom of the bowl to make sure nothing gets left behind.
Combine everything: Add the dry ingredients and the mini chocolate chips to the wet mixture. Beat on low speed just until incorporated. Don't over-mix or the cookies can turn out tough. The dough will be very creamy, sticky, and thick.
Chill the dough: Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 3 hours or up to 2 to 3 days. This step is important because it firms up the dough and makes it easier to shape.
Preheat oven: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
Shape the cookies: Scoop 1 scant tablespoon of dough (20 to 23g each) for each cookie. Use a lightly floured finger to nudge the dough onto the baking sheet, then lightly flour your finger again and gently reshape each portion into a ball. The dough will still be a bit sticky, but the flour helps.
Bake: Bake for 13 to 14 minutes, or until the top of a cookie springs back when lightly pressed with your finger. The cookies should stay pale and not brown much. If they start to brown, they're overdone.
Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Make the icing: In a small bowl, whisk together the confectioners' sugar and 2 tablespoons of fresh orange juice until smooth. If the icing is too thick, add another tablespoon of juice to thin it out. Spoon the icing over the cooled cookies and garnish with a little orange zest if you like. Let the icing set for about 10 minutes before serving.
Substitutions and Variations
You can easily customize these Orange Chocolate Chip Ricotta Cookies to fit what you have on hand.
Ricotta: If you don't have ricotta, you can use mascarpone cheese or even full-fat Greek yogurt. The texture will be slightly different, but still soft and tender.
Orange: Swap the orange zest and juice for lemon or lime for a different citrus flavor. Lemon ricotta cookies are especially lovely.
Chocolate chips: Use white chocolate chips, dark chocolate chips, or even dried cranberries for a tangy twist.
Glaze: Skip the glaze if you prefer less sweetness, or add a teaspoon of orange zest directly into the icing for extra citrus punch.
Equipment For Orange Chocolate Chip Ricotta Cookies
Here's what makes the process easier.
- Mixing bowls: One for dry ingredients, one for wet.
- Whisk: For combining the dry ingredients evenly.
- Citrus zester: A microplane works best for getting fine orange zest without the bitter white pith.
- Citrus juicer: Makes it easy to get fresh orange juice without seeds.
- Electric mixer: A handheld or stand mixer helps cream the butter and sugar until fluffy. You can do it by hand, but it takes longer.
- Baking sheets: You'll need at least two since this recipe makes about 48 cookies.
- Silicone baking mats or parchment paper: Prevents sticking and makes cleanup a breeze.
- Cooling rack: Lets air circulate around the Orange Chocolate Chip Ricotta Cookies so they cool evenly.
- Measuring spoons: For accurate measurements, especially with the baking powder and baking soda.
Storage Tips For Orange Chocolate Chip Ricotta Cookies
These Orange Chocolate Chip Ricotta Cookies stay soft and delicious for days if you store them properly.
Room temperature: Store in an airtight container at room temperature for up to 3 days. They'll stay soft and tender.
Refrigerator: If you want them to last longer, keep them in the fridge for up to 1 week. The ricotta keeps them moist even when chilled.
Freezer: Freeze baked Orange Chocolate Chip Ricotta Cookies (with or without icing) in a freezer-safe container for up to 3 months. Let them thaw at room temperature before serving.
Dough: You can also freeze the dough. Scoop it into balls, freeze on a baking sheet until solid, then transfer to a freezer bag. Bake straight from frozen, adding a minute or two to the baking time.
Serving Suggestions
These Orange Chocolate Chip Ricotta Cookies are delicious on their own, but here are a few cozy ways to enjoy them.
Serve them with a hot cup of coffee or tea on a lazy weekend morning. The citrus flavor pairs beautifully with a rich espresso or a floral Earl Grey.
Pack them in a tin and give them as a homemade gift during the holidays. They travel well and stay soft for days.
Arrange them on a dessert platter alongside Cream-Filled Chocolate Cupcakes and Vanilla Sheet Cake with Whipped Buttercream Frosting for a festive spread.
Enjoy them with a scoop of vanilla ice cream for an easy, comforting dessert.
Expert Tips
Chill the dough: Don't skip this step. The dough is very sticky when first mixed, and chilling it makes it much easier to shape. It also helps the flavors develop.
Use room temperature ingredients: Softened butter, room temperature eggs, and ricotta all mix together more smoothly and create a better texture.
Don't overbake: These Orange Chocolate Chip Ricotta Cookies should stay pale and soft. If they start to brown on the edges, they're overdone. They'll firm up as they cool.
Fresh citrus matters: Use fresh orange zest and juice, not bottled. The flavor is so much brighter and more vibrant.
Flour your hands: The dough is sticky, so keep a small bowl of flour nearby and dust your fingers lightly when shaping the Orange Chocolate Chip Ricotta Cookies.
FAQ
What does ricotta do to cookies?
Ricotta adds moisture and creates a soft, tender, cake-like texture. It keeps the Orange Chocolate Chip Ricotta Cookies from drying out and makes them stay fresh for days. The mild flavor of ricotta doesn't overpower the other ingredients, so you get all the orange and chocolate flavor with an ultra-soft bite.
What is Billie Eilish's cookie recipe?
Billie Eilish's famous cookie recipe is a vegan chocolate chip cookie made with tahini, almond butter, and dark chocolate chips. It's different from these Orange Chocolate Chip Ricotta Cookies, which are soft, citrusy, and made with dairy. If you're looking for a rich, indulgent vegan option, hers is great. If you want something light and fluffy with a citrus twist, these are your go-to.
Do ricotta cookies have to go in the fridge?
If you're eating them within 3 days, you can store them at room temperature in an airtight container. If you want them to last longer, the fridge is your best bet. They'll stay soft and fresh for up to a week when refrigerated. Just let them come to room temperature before serving for the best texture.
What is the secret to making cookies soft and chewy?
The secret is using ingredients that add moisture, like ricotta, and not overbaking them. Pull them out of the oven when the centers still look slightly soft. They'll firm up as they cool, but they'll stay tender inside. Also, storing them in an airtight container helps lock in moisture.
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Pairing
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Orange Chocolate Chip Ricotta Cookies
Ingredients
Method
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar on medium-high speed until creamy, about 3 minutes. Scrape down the bowl as needed.
- Add the eggs one at a time, mixing on low speed. Then add the ricotta cheese, vanilla extract, orange zest, and orange juice. Beat until fully combined, scraping the bowl as necessary.
- Slowly incorporate the dry ingredients into the wet mixture, mixing on low speed until combined. Be careful not to overmix. Stir in the mini chocolate chips. The dough should be thick and sticky.
- Cover the dough and refrigerate for at least 3 hours or up to 2-3 days. Overnight chilling is recommended for best results.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
- Scoop 1 scant tablespoon of dough (20-23g each) and roll into a ball. Place on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 13-14 minutes, or until the cookies spring back when lightly pressed. They should not brown much.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- To make the icing, whisk the sifted confectioners' sugar and orange juice together in a small bowl until smooth. Add more juice for a thinner consistency if desired. Spoon the icing over the cooled cookies. Optionally, sprinkle with additional orange zest for garnish.
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