In a medium mixing bowl, whisk together flour, baking powder, and salt until well combined. Set aside.

In an electric mixer, cream together granulated sugar and unsalted butter until light and fluffy, about 2-3 minutes. Add orange zest.

Add egg, ricotta cheese, and vanilla extract to the mixture, mixing until fully combined, about 1-2 minutes.

Gradually add the flour mixture to the wet ingredients, mixing until just combined. Fold in chocolate chips.

Cover dough with plastic wrap and refrigerate for 1-2 hours.

Preheat oven to 350°F (175°C) during the last 20 minutes of chilling. Line a baking sheet with parchment paper.

Drop rounded tablespoonfuls of dough onto prepared baking sheet, spacing them about 2 inches apart.

Bake for 13-14 minutes, until edges are golden but centers are soft. Let cool on the pan for 5 minutes before transferring to a wire rack.

Whisk together powdered sugar, orange juice, and orange zest for the glaze until smooth.

Drizzle glaze over cooled cookies and allow to set before serving.