Step 1

Start by straining your ricotta. Place half your ricotta in your cheese cloth. Twist and gently squeeze out as much liquid as possible. Repeat with the second half of your ricotta. Once strained, discard the liquid.

Step 2

Place your strained ricotta in a bowl and add your powdered sugar, cinnamon, and chocolate chips. Mix until combined. Set aside.

Step 3

In a large bowl or stand mixer, add your softened butter and beat until soft and airy. Then add your sugar and brown sugar and beat until combined.

Step 4

Add your eggs and vanilla and beat until pale in color.

Step 5

Add your flour, baking soda, and salt. Mix on low until evenly combined.

Step 6

Add your mini chocolate chips to your dough and mix until combined.

Step 7

Line your cookie sheet with parchment paper.

Step 8

Roll your cookies into balls and lightly press them down with your fingers. You should get about 14 large cookies.

Step 9

Using the back of a teaspoon, press down the centers of your cookies to create a well for your cream. Then place about 1 tablespoon of your cannoli cream mixture into the center wells of each cookie.

Step 10

Chill your cookies in the fridge for 30 minutes.

Step 11

Bake your cookies at 350 degrees for 14 minutes.

Step 12

Take out and let completely cool.

Step 13

Dust with powdered sugar and enjoy!