1-First, whisk together the flour, baking powder, and salt in a medium bowl; set it aside to keep things organized.

2-In a large bowl using an electric mixer with a paddle attachment, cream the granulated sugar, softened unsalted butter, and orange zest until they’re well combined, scraping the bowl as needed for even mixing.

3-Mix in the large egg, then blend in the whole milk ricotta cheese and vanilla extract until smooth and creamy.

4-Add the flour mixture, stirring until nearly combined, then fold in the mini semi-sweet chocolate chips to distribute them evenly.

5-Cover and chill the dough for 1 to 2 hours until it’s less sticky and easier to handle you can even freeze it briefly if you’re in a rush.

6-During the last 20 minutes of chilling, preheat your oven to 350°F (175°C) and use light-colored baking sheets to avoid burnt bottoms.

7-Scoop the dough using about 1 heaping tablespoon per cookie onto parchment or silicone-lined baking sheets, spacing them 2 inches apart, and keep the rest of the dough chilled while baking.

8-Bake for 13-14 minutes until the cookies are almost set, then cool them on the pan for a few minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough on a cool baking sheet.

9-For the glaze, whisk together 1 1/4 cups powdered sugar, 2 1/2 tablespoons fresh orange juice, and 1 teaspoon orange zest in a small bowl, then spoon it over the cooled cookies.

10-Let the glaze set at room temperature, and store the cookies in an airtight container for freshness.