Description
Delight in these Holy Cannoli Cookies, a mouthwatering combination of soft ricotta-infused dough, warm cinnamon, fresh orange zest, and crunchy pistachios, studded with mini chocolate chips. These cookies offer a delectable balance of creamy, nutty, and chocolaty flavors inspired by traditional cannoli filling, baked to golden perfection and finished with a drizzle of melted chocolate for an irresistible treat.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup ricotta cheese
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon
- 1 teaspoon fresh orange zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 5 ounces mini chocolate chips (half of 10 ounces)
- 1 cup chopped pistachios
Chocolate Drizzle
- 5 ounces mini chocolate chips (remaining half)
Instructions
- Cream butter and sugar: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, creating a smooth base for the dough.
- Add eggs, ricotta, and flavorings: Mix in the eggs one at a time until fully incorporated. Then add the ricotta cheese and continue mixing until well combined. Stir in the vanilla extract, ground cinnamon, and fresh orange zest to infuse the dough with warm, aromatic flavors.
- Combine dry ingredients: Add baking powder, baking soda, and salt to the wet mixture, mixing thoroughly. Gradually mix in the all-purpose flour until just combined.
- Fold in chocolate chips and pistachios: Stir in half of the mini chocolate chips and all of the chopped pistachios, ensuring even distribution throughout the dough. Cover the dough and refrigerate for at least one hour to firm up.
- Preheat and prepare baking sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or lightly grease them to prevent sticking.
- Scoop and space dough: Using a medium cookie scoop or spoon, drop about 1 1/2 tablespoons of chilled cookie dough onto the prepared baking sheets, leaving approximately 2 inches of space between each cookie to allow for spreading.
- Bake cookies: Bake in the preheated oven for 8 to 11 minutes or until the edges turn golden brown. Remove from oven and let cookies cool slightly on the baking sheets before transferring them to wire racks to cool completely.
- Melt remaining chocolate chips: Place the remaining mini chocolate chips in a small microwave-safe bowl. Microwave on high in 20-second intervals, stirring between each interval until the chocolate is melted and smooth.
- Drizzle chocolate over cookies: Spoon the melted chocolate into a small resealable plastic bag and clip a tiny corner to create a piping tip. Drizzle the melted chocolate over the cooled cookies in a decorative pattern. Allow the chocolate to set before serving.
Notes
- For best results, use fresh ricotta cheese and allow the dough to chill well to prevent excessive spreading.
- You can substitute chopped almonds or hazelnuts for pistachios if preferred.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a dairy-free version, substitute butter and ricotta with plant-based alternatives.
- Microwaving chocolate in short intervals prevents burning and ensures smooth melting.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Keywords: Holy Cannoli Cookies, ricotta cookies, pistachio cookies, chocolate chip cookies, Italian-inspired dessert, citrus cinnamon cookies
