Orange Chocolate Chip Ricotta Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the Cookies:
2 cups (284g) all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup (200g) granulated sugar
1/2 cup (113g) unsalted butter, softened
1 Tbsp + 1 tsp orange zest (from 2 large navel oranges)
1 large egg
1 cup (241g) whole milk ricotta cheese
1 tsp vanilla extract
1 cup (165g) mini semi-sweet chocolate chips
For the Glaze:
1 1/4 cups (154g) powdered sugar
2 1/2 Tbsp fresh orange juice
1 tsp orange zest (about 1/2 navel orange)
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Directions: |
Directions:Instructions
Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream the Sugar and Butter: In a stand mixer or using an electric mixer, cream together the granulated sugar, softened butter, and orange zest until light and fluffy.
Add Wet Ingredients: Mix in the egg until fully incorporated. Then add the ricotta cheese and vanilla extract, mixing until well combined.
Combine with Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the mini chocolate chips until evenly distributed throughout the dough.
Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for 1-2 hours. This step is crucial as it helps the dough firm up and makes it easier to scoop and shape.
Preheat the Oven: Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
Shape and Bake: Drop heaping tablespoons of dough onto the lined baking sheets, spacing them about 2 inches apart. They do not spread. Bake for 13-14 minutes, or until the cookies are almost set but still soft in the center.
Cool and Glaze: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, drizzle the glaze over the cookies.
Prepare the Glaze: In a small bowl, whisk together the powdered sugar, fresh orange juice, and orange zest until smooth. Adjust the consistency if needed by adding more juice or powdered sugar. |
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Preparation
Time: |
Preparation
Time:Total Time: Approximately 2 hours and 30 minutes (including chilling and baking time) |
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Notes: |
Personal
Notes: Nutrition Facts
Calories: 150 per cookie
Protein: 2g
Fat: 8g
Carbohydrates: 18g
Fiber: 0g
Sugar: 11g
Tips:
Ensure Proper Chilling: Don’t skip the chilling step. It’s essential for achieving the right texture and ensuring the cookies hold their shape during baking.
Use Fresh Orange Zest: Freshly grated orange zest gives the cookies a vibrant and aromatic flavor. Avoid using pre-grated zest or orange extract for the best results.
Don’t Overmix the Dough: When combining the dry and wet ingredients, mix just until incorporated. Overmixing can lead to dense cookies.
Check for Doneness: The cookies should be golden around the edges but still soft in the center. They will firm up as they cool, so be careful not to overbake.
Adjust Glaze Consistency: If the glaze is too thick, add a little more orange juice to thin it out. If it’s too thin, add more powdered sugar until you reach the desired consistency.
FAQ:
Can I use a different type of cheese?
While ricotta cheese provides a unique texture and flavor, you could substitute it with mascarpone cheese for a similar creamy effect.
Can I make these cookies ahead of time?
Yes, you can make the dough ahead of time and freeze it for up to 3 months. Just thaw it in the refrigerator before baking. You can also freeze the baked cookies for up to 2 months.
Can I add nuts to the cookies?
Yes, you can add chopped nuts like walnuts or pecans to the dough along with the chocolate chips if you like.
What if I don’t have mini chocolate chips?
If you don’t have mini chocolate chips, you can use regular chocolate chips or chop up a chocolate bar into small pieces.
How can I store leftover cookies?
Store leftover cookies in an airtight container at room temperature for up to 1 week. For longer storage, keep them in the refrigerator or freeze them as mentioned earlier.
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