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You’ve got to try these Orange Chocolate Chip Ricotta Cookies—they're my go-to way to level up plain chocolate chip cookies. Adding ricotta cheese makes them soft and rich. The orange zest wakes up every bite. When I show up with these, someone always wants to know why they taste so special.
Irresistible Cookie Wow
You'll notice right away—ricotta keeps the texture delicate, almost like cake. Orange and chocolate hit just right together. They’re super doable even if you’re not a pro and make amazing gifts. I'm telling you, make extra since they always disappear fast with coffee or tea.
What You’ll Grab
- Semi-Sweet Chocolate Chips: Pops of melty chocolate goodness.
- Candied Orange Peel: Optional but brings zingy surprises.
- Baking Soda: Lifts them up nice and fluffy.
- Ricotta Cheese: Brings that ultra soft bite.
- Egg: Binds everything together.
- Unsalted Butter: Needs to be soft so it blends right in.
- All-Purpose Flour: The base making the dough a cookie dough.
- Vanilla Extract: Rounds out the flavors.
- Granulated Sugar: The right touch of sweet.
- Orange Zest: Fresh zest adds brightness.
Let’s Bake These
- Cool Down:
- Give the cookies a few minutes on the baking tray then pop them onto a rack.
- Time to Bake:
- Scoop the dough onto your tray and let them bake 12-15 minutes. Watch for that golden hint.
- Add the Goodies:
- Gently stir in chocolate chips and orange peel if you like the extra kick.
- Add the Dry:
- Toss flour baking soda and salt together then add them to the wet bowl.
- Mix the Wet Stuff:
- Whip ricotta butter and sugar until airy. Next up, crack in an egg, a splash of vanilla, and orange zest.
- Get Ready:
- Oven goes to 350°F and get your baking sheet ready to roll.
Favorite Handy Hints
- Chill Time: Want pretty cookies? Stick the dough in the fridge first.
- Temperature Matters: Let ingredients chill at room temp before you get started.
- Good Chocolate: Pick chocolate you actually want to snack on.
- Easy Does It: Gentle on the mixing – stop once it's all together or they'll get tough.
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Stay Tasty Longer
- Mix It Up: Change things up—try swapping lemon zest in or dumping in nuts or white chocolate.
- Store Smart: Cookies keep tasting great up to 4 days if you keep them airtight.
Recipe FAQs
- → Why’s my dough super wet?
If the ricotta feels watery, drain it first. Still too sticky? Gradually mix in a tablespoon of flour until it’s easy to handle.
- → Can low-fat ricotta work?
Whole milk ricotta gives fluffier cookies, but low-fat is fine. Just make sure to drain it well or they might get too dense.
- → Should I freeze extras?
Absolutely! Keep them fresh for up to 3 months in a sealed container. When ready, pop them in the fridge overnight to thaw.
- → Don’t like orange flavor?
No problem! For a twist, swap it with vanilla or almond to give the cookies a new flavor spin.
- → Why didn’t mine flatten?
These cookies are supposed to stay thick and soft. If you’d rather them thinner, just press them down a little before baking.