1In medium size mixing bowl, add flour, baking soda and salt; set aside.
2In food processor, blend butter and ricotta until light and fluffy. Add sugar, orange zest, and vanilla and beat until well blended. Add the egg and process until well blended. Add flour mixture and mix just until blended. Remove from processor bowl and place in large mixing bowl and fold in chocolate chips. Refrigerate for 30 minutes.
3Heat oven to 350*.
Line cookie sheets with parchment paper.
Drop by rounded Tbsp. 2-inches apart and bake 9 to 12 minutes or until golden brown. Place cookies on cookie rack until cooled before transferring to plate. Keep covered.