Start by beating ½ cup of softened butter and 1 cup of granulated sugar in a mixing bowl for about 3-5 minutes until pale and fluffy.

Next, add 1 whole egg, 1 teaspoon of vanilla extract, 1 cup of whole milk ricotta, the zest of one orange, ½ teaspoon of cinnamon, and a dash of nutmeg to the mixture.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of baking powder.

Gradually add the dry mixture to the wet ingredients and fold in ½ cup of chopped pistachios and ½ cup of mini chocolate chips.

Cover the bowl with plastic wrap and refrigerate for 30-60 minutes.

Preheat your oven to 325°F and line baking sheets with parchment paper. Portion out the dough onto the sheets.

Bake for approximately 12 minutes or until edges are lightly golden.

Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.