Ingredients:

  • 2 ¼ cups (280g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • 1 tsp (5g) baking powder
  • ¼ tsp (1.5g) salt
  • ½ cup (115g) unsalted butter, softened
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • ½ cup (85g) mini semi-sweet chocolate chips
  • ⅓ cup (45g) crushed pistachios, toasted
  • ½ cup (125g) whole milk ricotta, strained
  • ¼ cup (30g) powdered sugar
  • ½ tsp (2.5g) ground cinnamon
  • ¼ tsp (1.2g) orange zest

Instructions:

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Whisk together all-purpose flour, baking powder, and salt in a medium bowl.
  2. In a large bowl, beat softened butter and granulated sugar until pale and fluffy. Add the egg and vanilla extract, beating on medium speed until smooth.
  3. Slowly fold the dry flour mixture into the wet ingredients using a spatula. Mix only until no streaks of white remain to avoid over-working the gluten.
  4. Fold in the mini semi-sweet chocolate chips and crushed toasted pistachios until evenly distributed.
  5. Using a 1-tablespoon scoop, place dough balls 2 inches apart on the sheets. Bake for 12–15 minutes until edges are set and bottoms are pale golden.
  6. While cookies cool, prepare the frosting by mixing strained ricotta, powdered sugar, ground cinnamon, and orange zest. Top cooled cookies with the frosting mixture.