Prepare the Oven & Baking Sheet: Set your oven to 350°F (175°C) and either line a baking sheet with parchment paper or apply a light coating of grease.

Cream the Butter and Sugar: In a spacious bowl, beat the softened butter and granulated sugar together with a hand mixer or stand mixer until the mixture is light and fluffy, which should take around 2 to 3 minutes.

Add Wet Ingredients: Beat in the eggs one at a time, followed by the ricotta cheese, vanilla extract, and fresh orange zest. Mix until smooth and well combined.

Mix Dry Ingredients: In a separate bowl, whisk together the ground cinnamon, baking powder, baking soda, salt, and all-purpose flour.

Combine Wet and Dry Mixtures: Slowly incorporate the dry ingredients into the wet mixture, mixing gently until just combined. Take care not to overwork the dough.

Fold in Chocolate Chips: Gently fold in 8 ounces of the mini chocolate chips, reserving the remaining 2 ounces for later.

Shape the Cookies: Scoop tablespoon-sized portions of the dough and place them onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Top with Pistachios and Chocolate: Lightly press the remaining mini chocolate chips and chopped pistachios onto the tops of the cookie dough.

Bake the Cookies: Bake for 10-12 minutes, or until the edges are golden and the centers are just set. Take the cookies out of the oven and let them sit on the baking sheet for 5 minutes. Then, move them to a wire rack to cool completely.