Looking for something different from your usual cookie jar favorites? These orange chocolate chip ricotta cookies might just hit the spot. Now, I know what you're thinking – ricotta in cookies? Trust me on this one. I've been baking these for years, and they're a real treat.
The ricotta does something magical here – keeps everything nice and moist without having to use loads of butter. Plus, it gives these cookies a texture that's just right – not too cakey, not too dense. I like to think of it as the secret weapon in my baking arsenal.
The orange zest wakes everything up with a bit of brightness, while the dark chocolate chips add those lovely bursts of richness. It's one of those combinations that just works, plain and simple. Sort of like how coffee brings out the best in chocolate, the orange makes these cookies sing.
Been making these for church socials and family gatherings for years now, and folks always ask for the recipe. They're not your run-of-the-mill cookies, but they're not fancy either – just good, honest baking with a clever twist.
Recipe
Orange Chocolate Chip Ricotta Cookies are a delightful twist on traditional Italian ricotta cookies, combining the bright citrus notes of fresh orange with rich chocolate chips. These cake-like cookies have a tender, moist crumb thanks to the creamy ricotta cheese, making them a perfect treat for afternoon tea or holiday gatherings.
The secret to these cookies' distinctive texture lies in the ricotta cheese, which adds moisture and richness without making them too heavy. The orange zest provides a subtle citrus flavor that perfectly complements the dark chocolate chips, creating a sophisticated flavor profile that appeals to both children and adults alike.
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 15 oz whole milk ricotta cheese
- 2 tablespoons orange zest
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- Powdered sugar for dusting (optional)
Preheat oven to 350°F (175°C). In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, then mix in ricotta, orange zest, and vanilla extract. Gradually stir in flour, baking powder, and salt until well combined. Fold in chocolate chips. Drop rounded tablespoons of dough onto lined baking sheets, spacing them 2 inches apart. Bake for 15-18 minutes or until edges are lightly golden. Cool completely on wire racks and dust with powdered sugar if desired.
For best outcomes, make certain all ingredients are at room temperature before beginning, particularly the butter and eggs. The ricotta should be well-drained to prevent excess moisture in the dough. These cookies will be quite soft when first removed from the oven but will firm up as they cool. Store in an airtight container for up to 5 days, or freeze for up to 3 months.
These soft, cake-like Italian cookies combine the bright notes of orange zest with rich chocolate chips and creamy ricotta cheese. The addition of ricotta, a tradition that originated in Southern Italy, gives these cookies their distinctively tender, moist texture.
While chocolate-studded ricotta cookies are a staple at Italian-American celebrations and holidays, this orange-infused variation adds a fresh, citrusy dimension to the classic recipe.
Dating back to the early 20th century when Italian immigrants brought their culinary traditions to America, these cookies showcase how traditional recipes evolve while maintaining their essential character.
Conclusion
These Orange Chocolate Chip Ricotta Cookies are just what you need when you want something a bit different from your usual batch. The ricotta keeps them nice and moist – trust me, it works wonders. I've been baking these for years and they never fail to disappear quickly. The orange zest gives them a lovely bright flavor, and those dark chocolate chips? Well, they just make everything better, don't they?
You'll notice these aren't your typical crispy cookies – they're more like little pillows, soft and tender. That's the ricotta doing its job. I find they're perfect with an afternoon cup of tea, and they're sturdy enough to pack in a tin for visiting friends (if they last that long). Just remember not to overbake them – they should stay pale with just the slightest hint of golden around the edges.
The best part? They actually taste better the next day, once all the flavors have had time to settle in together. Mind you, getting them to last that long can be a bit of a challenge in my house!