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These Orange Chocolate Chip Ricotta Cookies have become my favorite twist on classic chocolate chip cookies. The creamy ricotta makes them incredibly tender while orange zest adds such bright flavor. When I bring these to parties people always ask what makes them so uniquely delicious.
A Cookie That Surprises
You'll love how the ricotta keeps these cookies soft and cake-like while the orange and chocolate create the perfect flavor balance. They're simple enough for beginning bakers but special enough for gifting. I often make a double batch since they disappear so quickly with coffee or tea.
What You'll Need
- Ricotta Cheese: This makes them amazingly soft and tender.
- Unsalted Butter: Make sure it's nice and soft.
- Granulated Sugar: Just enough to make them perfectly sweet.
- Egg: Helps hold everything together.
- Vanilla Extract: Brings all the flavors together.
- Orange Zest: Fresh zest makes all the difference.
- All-Purpose Flour: Our cookie foundation.
- Baking Soda: Gives them a gentle lift.
- Semi-Sweet Chocolate Chips: Dark little pockets of sweetness.
- Candied Orange Peel: Optional but adds lovely bursts of citrus.
Let's Bake Together
- Get Ready:
- Heat your oven to 350°F and line your baking sheet.
- Mix the Wet Stuff:
- Beat ricotta butter and sugar until fluffy then add egg vanilla and that lovely orange zest.
- Add the Dry:
- Mix your flour baking soda and salt then stir it into the wet ingredients.
- Add the Goodies:
- Fold in those chocolate chips and orange peel if using.
- Time to Bake:
- Drop spoonfuls onto your sheet and bake until they're just getting golden about 12-15 minutes.
- Cool Down:
- Let them rest on the pan for a few minutes then move to a rack.
My Best Tips
- Temperature Matters: Room temp ingredients mix up so much better.
- Easy Does It: Don't overmix or they'll get tough.
- Chill Time: Pop the dough in the fridge if you want them extra pretty.
- Good Chocolate: Use chocolate you love to eat on its own.
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Keep Them Fresh
- Store Smart: They'll stay perfect for 4 days in a sealed container.
- Mix It Up: Try lemon zest or white chocolate sometimes I add nuts too.
Frequently Asked Questions
- → Why is my dough too wet?
Drain ricotta if it seems watery. If dough is still too wet, add flour 1 tablespoon at a time until manageable.
- → Can I use low-fat ricotta?
Whole milk ricotta gives best texture, but low-fat works. Drain well and expect slightly less tender cookies.
- → Do these freeze well?
Yes, freeze for up to 3 months in airtight container. Thaw overnight in fridge before serving.
- → Can I skip the orange?
Yes, but it adds unique flavor. Try vanilla or almond extract instead for different taste.
- → Why didn't my cookies spread?
These are supposed to stay puffy. If you want them flatter, press down slightly before baking.