Chocolate Orange Ricotta Cookies
Servings 36
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 teaspoon orange zest
- 7 oz. whole milk ricotta cheese at room temperature (~1 cup)
- 1 teaspoon vanilla extract
- 1 large egg
Chocolate Dip
- 6 oz. dark chocolate
- 2 teaspoons coconut oil
- 2 teaspoons orange zest
Instructions
- In a medium bowl, mix the flour, baking powder, and salt. Set aside.
- In another bowl, use an electric hand mixer to cream the butter and sugar until light and fluffy.
- Add orange zest, ricotta cheese, and vanilla extract, then beat until combined.
- Beat in the egg until fully mixed.
- Gradually add the flour mixture to the wet ingredients, mixing well after each addition.
- Cover the dough with plastic wrap and refrigerate for 3-4 hours.
- Preheat the oven to 350℉ and prepare a baking sheet with non-stick cooking spray.
- Use a tablespoon cookie scoop to form dough balls and place them on the baking sheet.
- Bake for 12 minutes or until golden brown on the bottom.
- Transfer the cookies to a wire rack to cool.
- For the chocolate dip, melt the chocolate and coconut oil together, then dip each cookie halfway into the chocolate.
- Drizzle the remaining chocolate over the cookies and sprinkle with orange zest.
- Allow the chocolate to cool and harden before serving.
Notes
Adding orange zest to melted chocolate may cause it to seize, so sprinkle it on before the chocolate hardens.