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Easy Ricotta Cannoli Cookies with Chocolate Chips

A stack of four freshly baked cannoli cookies loaded with mini chocolate chips and dusted heavily with powdered sugar.
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Make these easy cannoli cookies that capture the creamy, sweet flavor of traditional Italian cannoli without the need to fry shells. These soft, cake-like cookies are studded with chocolate chips and orange zest.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange zest
  • 1 cup whole milk ricotta cheese, drained well
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup mini chocolate chips
  • 1/2 cup powdered sugar for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the egg, vanilla extract, and orange zest until combined.
  4. Mix in the well-drained ricotta cheese until smooth.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Gently fold in the mini chocolate chips.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10 to 12 minutes, or until the edges are lightly golden. The centers should remain soft.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  11. Once cooled, dust the cookies generously with powdered sugar before serving.

Notes

  • Drain your ricotta cheese for at least 30 minutes in a fine-mesh sieve lined with cheesecloth to prevent overly soft cookies.
  • For a pistachio variation, substitute 1/4 cup of the chocolate chips with finely chopped pistachios.
  • You can prepare the dough a day ahead and store it covered in the refrigerator. Add 1-2 minutes to the baking time if baking directly from cold.

Nutrition

Find it online: https://cookingbycarla.com/cannoli-cookies-easy-ricotta-chocolate-chip/