In a large bowl, cream the butter and sugar until light and fluffy. Add the ricotta cheese, egg and vanilla extract. Mix until smooth.

In a separate bowl, whisk together the fresh milled flour, baking soda, salt and cinnamon. Gradually add the flour mixture to the wet mixture. Mix until just combined.

Fold in the orange zest and mini chocolate chips. Cover the bowl and let the dough rest for 30 to 60 minutes. This will allow the fresh milled flour to fully hydrate and absorb all of the liquid.

Line a small flat pan with parchment paper. Scoop the dough into tablespoon-sized mounds and place them in a single layer on the pan. Try to make sure they are not touching each other. Cover with plastic wrap and place in the freezer for several hours or overnight.

When ready to bake, line large baking sheet(s) with parchment paper. Place the wire rack in the center position and preheat the oven to 350℉.

Place the frozen dough balls on the lined baking sheet, leaving about an inch in between. Bake for 15 to 17 minutes, until the edges are just turning golden.

Transfer the baked cookies to a wire rack to cool completely. Lightly dust with powdered sugar and drizzle with the melted chocolate. Allow the chocolate to set for several hours before transferring cookies to a storage container.