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.