Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine soft unsalted butter and granulated sugar. Beat on medium speed until light and fluffy, about 2-3 minutes.

Add ricotta cheese, an egg, vanilla extract, and orange zest to the creamed butter and sugar. Mix on low until well incorporated and smooth.

In a separate bowl, whisk together all-purpose flour, baking powder, salt, and ground cinnamon.

Gradually add the dry mixture to the wet mixture, stirring gently until just combined.

Gently fold in mini chocolate chips until evenly distributed.

Drop spoonfuls of dough onto the prepared baking sheet, leaving space for spreading. Bake for 12-15 minutes until edges are lightly golden brown.

Remove cookies from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.