• Preheat the oven to 350°F/180°C. Line two baking sheets with parchment paper.
• Wet ingredients: Mix ricotta, sugar, vanilla extract, 1 teaspoon of orange zest, and 2 tablespoons of orange juice in a large bowl using a spoon. Add the eggs and mix well, scraping the bowl’s walls a couple of times in between.

  1 cup ricotta + ½ cup granulated sugar + 1 orange + 1 teaspoon vanilla extract + 2 large eggs
• Dry ingredients: Mix flour, baking powder, and salt in another bowl. Sieve the flour mixture over the egg mixture and fold it gently until combined. Fold in the chocolate chips as well.

  2 cups all-purpose flour + 2 teaspoons baking powder + ¼ teaspoon fine sea salt + ⅓ cup dark chocolate chip
• Shape 20 cookies with lightly oiled hands. Place them on the prepared baking sheets, ensuring there is enough space between them as they will spread a little.
• Bake them for about 15 minutes or until lightly golden. Let them cool on the trays for about 20 minutes before glazing them.

Glaze:

• Mix the icing sugar with enough orange juice in a small bowl to form a thick glaze.

  2 cups confectioners' sugar + 2-3 tablespoons orange juice
• Cover the cookies with the glaze and immediately add some chocolate sprinkles or shavings on top. Let the glaze set before serving.

  2-3 tablespoons chocolate sprinkles