Orange Chocolate Chip Ricotta Cookies

Ingredients

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 Tbsp + 1 tsp orange zest
• 1 large egg
• 1 cup whole milk ricotta cheese
• 1 tsp vanilla extract
• 1 cup mini semi-sweet chocolate chips
• 1 1/4 cups powdered sugar
• 2 1/2 Tbsp fresh orange juice
• 1 tsp orange zest

Directions

1. For 20 seconds, give the flour, baking powder, and salt a quick whisk in a medium mixing bowl; then put the bowl aside.
2. Add the sugar, butter, and 1 Tbsp + 1 tsp orange zest to the bowl of an electric stand mixer fitted with the paddle attachment. Beat until combined, pausing to scrape down the bowl as needed while you mix.
3. Beat in the egg, then mix in the ricotta and vanilla extract. Add the flour mixture and stir just until it is almost incorporated, then fold in the chocolate chips.
4. Cover the bowl and chill the dough for 1 – 2 hours, until it is less sticky and easier to handle; if needed, you can tuck it into the freezer for a bit. During the last 20 minutes of chilling, preheat the oven to 350 degrees. Do not use dark cookie sheets for this recipe, or the bottoms may burn.
5. Using a medium cookie scoop or 2 spoons, portion the dough into mounds that are just a heaping 1 Tbsp each. Drop them onto a baking sheet lined with parchment paper or a silicone liner, leaving 2 inches between cookies. Leave the remaining dough chilled.
6. Bake the cookies in the preheated oven for 13 – 14 minutes, until almost set. Let them cool on the pan for several minutes, then move them to a wire rack to cool completely. Repeat with the remaining dough, placing each batch on a cool baking sheet.
7. For the glaze, whisk the powdered sugar, orange juice, and orange zest together in a small mixing bowl. Spoon the glaze over the cooled cookies.
8. Let the glaze set at room temperature. Store the cookies in an airtight container.