- Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream base: In a large bowl, beat softened butter and granulated sugar until light and fluffy (2–3 mins). Add ricotta, egg, vanilla, and orange zest; mix until smooth and well combined.
- Dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, mixing just until incorporated. Fold in mini chocolate chips.
- Scoop & bake: Use a cookie scoop or tablespoon to portion dough (about 1.5 tbsp each). Place 2 inches apart on sheets. Bake 10–12 minutes, or until edges are just set and centers look soft.
- Finish: Let cool on the tray for 5 minutes—they’ll firm up slightly but stay tender. Transfer to a wire rack. While still slightly warm, dust generously with powdered sugar. Once fully cooled, drizzle with melted chocolate if desired.
Tips for your preferences:
- For extra moistness, don’t overbake—10 minutes is often enough.
- Use low-heat melting for the chocolate drizzle (double boiler or 20-second microwave bursts, stirring in between).
- These cookies are best enjoyed within 2–3 days but freeze beautifully if you want to make ahead.
They’re not fancy—but they’re full of soul, just like Nonna’s. 🍊🍫
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