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Chocolate Chip Cannoli Cookies

Soft, chewy cookies that encapsulate the beloved cannoli flavor with creamy ricotta, citrus notes, and mini chocolate chips, all without the fuss of filling shells.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Italian
Calories: 120
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup whole milk ricotta Blot if very wet
  • 1/2 cup unsalted butter Softened to room temperature
  • 3/4 cup granulated sugar Can substitute 1-2 tablespoons with light brown sugar
  • 1 large egg Binds dough
  • 2 teaspoons vanilla extract Real extract preferred, optional almond extract for nuttiness
  • 1 teaspoon orange zest Can substitute with lemon zest
  • 1/4 teaspoon cinnamon Optional nutmeg for extra warmth
  • 2 cups all-purpose flour Measured by fluffing and leveling
  • 1 teaspoon baking powder For lift
  • 1/2 teaspoon salt Reduce if using salted butter
  • 1 cup mini chocolate chips Distribute better than regular chips
Optional Toppings
  • 2 tablespoons mascarpone For drizzle
  • 2 tablespoons powdered sugar For drizzle
  • 1 teaspoon additional orange zest For drizzle

Method
 

Preparation
  1. Set out the ricotta and butter for 20 to 30 minutes to reach room temperature. Blot the ricotta to remove excess moisture if necessary.
Make the Dough
  1. Cream the butter and sugar in a bowl until light and fluffy. Mix in the egg, vanilla, almond extract if using, ricotta, orange zest, and a tiny pinch of cinnamon. The mixture may appear curdled but will smooth out.
  2. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture in two additions, mixing on low just until combined. Stir in the mini chocolate chips and any additional mix-ins.
Scoop and Bake
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Scoop tablespoon-sized mounds of dough onto the prepared baking sheet, leaving space for spreading. Bake for 10 to 12 minutes, until the edges are set and the tops are matte.
  3. Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool.
Optional Drizzle
  1. For the cannoli cream drizzle, stir together ricotta, mascarpone, powdered sugar, vanilla, and orange zest until smooth. Adjust consistency with milk if necessary. Drizzle over cooled cookies and sprinkle with extra mini chocolate chips or pistachios.

Notes

Ensure accurate flour measuring to prevent heavy cookies. Store cookies in an airtight container for 3 to 4 days. Freeze for long storage.