Step 1

Preheat the oven to 350° F and prepare a greased mini muffin tin.

Step 2

In a mixing bowl, whisk together brown butter, sugar, brown sugar, eggs and vanilla until the color lightens. Set aside.

Step 3

In another mixing bowl, sift together the flour, baking soda, and salt. Fold the flour mixture into the sugar batter with 1 cup of chocolate chips.

Step 4

Scoop batter into the mini muffin tin with a small ice cream-scoop. Bake for 13 - 16 minutes until golden.

Step 5

In a mixing bowl, combine ricotta, mascarpone, powdered sugar, and vanilla extract and scoop into a piping bag. Refrigerate until ready to use

Step 6

Remove cookies from oven and use small ice cream-scoop to create a well in each cookie, then remove to a wire rack to cool.

Step 7

Pipe or scoop ricotta mixture into chocolate chip shells and top with extra mini chocolate chips!