Soft, moist, and a little bit cake-like, these Chocolate Orange Ricotta Cookies are infused with fresh orange zest and a drizzle of chocolate to turn these cookies into the perfect holiday cookie.
- 2 3/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 3 eggs
- 1 cup whole-milk ricotta cheese
- 1/3 cup vegetable oil
- 3 teaspoons grated orange zest, divided
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 2/3 cup powdered sugar
- 3 oz semi-sweet chocolate chips
Place the oven racks in the upper and lower thirds of the oven. Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper or silpat liners.
In a medium bowl, combine the flour, baking powder and salt.
In the bowl of a stand mixer, beat the sugar and the eggs on high speed until very thick, about 5 minutes. Add the ricotta, vegetable oil, 2 teaspoons of the orange zest, and the vanilla and almond extracts. Beat until combined. Add the flour and beat just until combined.
Drop by tablespoonfuls (or I used a small cookie scoop) onto the prepared baking sheets, about 1 1/2 inches apart. Bake, switching the baking sheets halfway through the cooking time, until the cookies spring back when gently touched, about 12 minutes. Cool completely on the baking sheets.
To make the glaze, whisk the powdered sugar, the remaining teaspoon of orange zest, and 2 tablespoons of hot water until smooth. (You may need to add an additional tablespoon of water to make it the right consistency.) Spoon a small amount of the glaze over the top of each cookie, spreading it with the back of a spoon to cover the top of the cookies.
Heat the chocolate chips just until melted, and stir until smooth. Drizzle over the tops of the cookies. Let set for 30 minutes before serving.
adapted from Food Network Magazine December 2015