Instructions

• Preheat the oven to 375°F. Line a large baking sheet with parchment paper or a silicone baking mat; set aside.
• In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt; set aside.
• In the bowl of a stand mixer, beat 1/2 cup softened unsalted butter and 2 cups granulated sugar on medium-high until light and fluffy, about 3 minutes. Add 2 large eggs, one at a time, beating until each is incorporated. Add 2 cups ricotta cheese, 3 tablespoons fresh orange juice, and the zest of 1 orange; beat just until combined.
• With the mixer on low, add the dry ingredients and mix until just combined. Do not overmix.
• Drop the dough by level tablespoons (about 1 tablespoon each) onto the prepared baking sheet, spacing cookies about 2 inches apart. Bake for 12–15 minutes, until the edges are slightly golden. Remove from the oven and let the cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
• To make the glaze, whisk 1 1/2 cups powdered sugar with 3 tablespoons orange juice in a small bowl until smooth.
• Spoon about 1/2 teaspoon of the orange glaze onto each cooled cookie and gently spread with the back of the spoon. Let the glaze harden for about 5 minutes.
• Melt 1 cup chopped dark chocolate (use a microwave in short intervals, stirring between bursts, or a double boiler) until smooth. Drizzle the melted dark chocolate over the glazed cookies and let set until the chocolate firms.