Ingredients
2cupsall-purpose flour,(scoop and level to measure)
1½tspbaking powder
¼tspsalt
1cupgranulated sugar
½cupunsalted butter,softened
1tbsporange zest,(from 2 large navel oranges), plus 1 tsp
1large egg
1cupricotta cheese,whole milk, such as Galbani
1tspvanilla extract
1cupmini semi-sweet chocolate chips
1¼cupspowdered sugar
2½tbsporange juice,fresh
1tsporange zest,(about ½ navel orange)
Preparation
In a medium mixing bowl, whisk together the flour, baking powder, and salt for 20 seconds. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the sugar, butter, and 1 tablespoon and 1 teaspoon of orange zest until combined. Scrape the bowl as needed throughout mixing process.
Mix in the egg, then blend in the ricotta and vanilla extract. Add in the flour mixture and mix until nearly combined then mix in chocolate chips.
Cover the bowl and chill for 1 to 2 hours until it’s easier to work with.
Preheat the oven to 350 degrees F during the last 20 minutes of dough chilling.
Scoop the dough out using a medium cookie scoop or 2 spoons. Drop onto parchment paper or silicone liner-lined baking sheet, spacing the cookies 2-inches apart. Leave the remaining dough chilled.
Bake the cookies in the oven for 13 to 14 minutes until almost set. Let cool on pan for several minutes then transfer to a wire rack to cool completely.
Repeat with the remaining dough, placing the dough on a cool baking sheet.
For the glaze, in a small mixing bowl, whisk together powdered sugar, orange juice, and orange zest.
Spoon over the cooled cookies. Let the glaze set at room temperature.
Serve and enjoy!
