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

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer until light and fluffy.

Beat in the large egg, vanilla extract, and almond extract into the butter mixture until smooth.

Stir in the ricotta cheese until smooth and creamy.

Gradually add the flour mixture into the wet ingredients, stirring gently until just combined.

Fold in the mini chocolate chips and lemon zest.

Using a tablespoon or cookie scoop, place rounded dollops of dough onto the prepared baking sheet.

Bake for 12-15 minutes or until the edges are golden brown.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.