These cakey cookies are enriched with whole-milk ricotta and scented with grated
orange zest. Yields about thirty-two 21/2-inch cookies
9 oz. (2 cups) all-purpose flour
1/2 tsp. baking soda
1/2 tsp. table salt
4 oz. (1/2 cup) unsalted
butter, softened at room
temperature
1/4 cup whole-milk ricotta,
at room temperature
1 cup granulated sugar
1 tsp. finely grated orange zest
1 tsp. pure vanilla extract
1 large egg, at room
temperature
41/2 oz. (3/4 cup) chocolate chips
In a medium bowl, whisk the flour
with the baking soda and salt until
well blended.
With a stand mixer (use thepaddle attachment) or a hand
mixer, beat the butter and ricotta
on medium-high speed until
light and fluffy, about 2 minutes.
add the sugar, orange zest, and
vanilla; beat until blended, about
3 minutes. Scrape the bowl. On
medium speed, add the egg
and beat until blended. add the
flour mixture and mix on low
speed until almost completely
blended. Pour in the chocolate
chips and continue mixing until
just in corporated. Scrape the
dough down from the sides of
the bowl, cover with plastic, and
refrigerate until slightly firmer,
about half an hour.
Heat the oven to 350°F. line
large baking sheets with nonstick
baking liners or parchment. Drop
the batter by rounded
table spoons about 2 inches apart
on the prepared baking sheets.
Bake until the cookies are light
golden, about 15 minutes. letthe cookies cool on the sheets
on racks for 5 minutes before
transferring them to racks to cool
completely.
Store at room temperature
or freeze in an airtight container,
separating the cookie layers with
waxed paper.cannoli cookies
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