In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

With a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until creamy, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Scrape down the sides of the bowl as needed. With the mixer running on low speed, add the eggs one at a time, then add the ricotta cheese, vanilla extract, orange zest, and orange juice. Beat on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed. Add the dry ingredients and the chocolate chips. Beat on low speed just until incorporated. Do not over-mix. Dough will be very creamy, sticky, and thick.

Cover dough tightly and refrigerate for at least 3 hours or up to 2–3 days. I prefer refrigerating overnight.

Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.

Remove the dough from the refrigerator. Scoop 1 scant Tablespoon of dough for each cookie (20-23g each), using the Tbsp measuring spoon and a lightly floured finger to nudge the dough onto the baking sheet. Lightly flour your finger again and reshape each portion into a ball. Cookie size is important; see recipe Note below.

Bake for 13–14 minutes, or until the top of a cookie springs back when lightly pressed with your finger. The cookies shouldn’t brown much at all.

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely before glazing.

In a small bowl or liquid measuring cup, whisk together the confectioners’ sugar and orange juice until smooth. Add an extra 1 or 2 teaspoons of juice to thin out, if desired. Spoon over the cookies. Lightly top each with orange zest, if desired. If applied lightly, the icing will set within a couple hours.

Iced cookies will stay fresh covered at room temperature for up to 2 days or in the refrigerator for up to 1 week.