Chocolate and orange ricotta cookies

• Vegetarian

• Produce

  • 1 Orange, Zest from medium

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 2/3 cup Chocolate chips, mini
  • 1 tsp Salt
  • 2 cups Sugar

• Drinks

  • 3 tbsp Orange juice, freshly squeezed

• Dairy

  • 1 stick Butter, unsalted
  • 15 oz Sargento whole milk ricotta cheese

Found on atreatsaffair.com

Description

Ingredients

• 1 stick unsalted butter, softened
• 2 cups sugar
• 2 eggs
• 15 oz Sargento whole milk ricotta cheese
• 3 tablespoons freshly squeezed orange juice
• zest from 1 medium orange
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2/3 to 3/4 cup mini chocolate chips

Directions

• Preheat the oven to 375F.
• In the large bowl combine the butter and 1 cup of sugar and mix until light and fluffly slowly adding the remaining cup of sugar.
• When all the sugar is incorporated, add the eggs, 1 at a time, mixing well. Add the ricotta cheese, orange juice, and orange zest. Mix to combine.
• In a separate bowl sift together the flour, baking powder and salt. Slowly, 1/2 cup at a time, add to the creamy mixture. Mix until combined.
• With a spatula fold in the chocolate chips.
• Drop spoonfuls of cookie batter on baking sheets covered with parchment paper and bake the cookies for 10-12 minutes depending on their size. The cookies will have slightly golden edges.
• Cool for 5 minutes on the baking sheets before letting them cool completely on wire racks.