Prepare Dry Ingredients:
In a medium mixing bowl, whisk together flour, baking powder, and salt. Set aside.

Cream Wet Ingredients:
In a stand mixer, cream together sugar, softened butter, and orange zest until well combined and fluffy. Scrape down the sides as needed.

Add Egg and Ricotta:
Mix in the egg, followed by ricotta cheese and vanilla extract, blending until smooth.

Combine Mixtures:
Gradually add the dry ingredients to the wet ingredients, mixing until nearly combined. Fold in the mini chocolate chips until evenly incorporated.

Chill Dough:
Cover the dough with plastic wrap and chill for 1–2 hours (or briefly freeze if needed).

Preheat Oven:
During the last 20 minutes of chilling, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

Shape Cookies:
Using a medium cookie scoop or spoons, scoop heaping 1-tablespoon portions of dough onto prepared sheets, spacing them 2 inches apart. Keep extra dough chilled between batches.

Bake:
Bake for 13–14 minutes, until the cookies are set around the edges but still soft in the center.

Cool:
Cool cookies on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Make and Apply Glaze:
Whisk powdered sugar, fresh orange juice, and orange zest until smooth. Spoon glaze over cooled cookies and let it set at room temperature.