Description
Holy Cannoli Cookies are soft, rich cookies inspired by the traditional Italian cannoli filling, made with ricotta cheese, flavored with orange zest and cinnamon, and loaded with mini chocolate chips and crunchy pistachios. These delightful cookies are baked until golden and finished with a drizzle of melted chocolate for an irresistible treat.
Ingredients
Units
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
- 10 ounces mini chocolate chips, divided
- 1 cup chopped pistachios
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, which creates a smooth base for your dough.
- Add Eggs and Ricotta: Beat in the eggs until combined, then mix in the ricotta cheese thoroughly to incorporate moisture and tenderness into the dough. Follow with vanilla extract, ground cinnamon, and fresh orange zest for aromatics and flavor depth.
- Combine Dry Ingredients: In a separate bowl, mix baking powder, baking soda, and salt. Gradually add this mixture to the wet ingredients and stir until just combined to maintain a tender cookie texture.
- Add Flour and Mix-Ins: Slowly mix in the all-purpose flour until the dough almost comes together. Stir in 1 cup of the mini chocolate chips and the chopped pistachios to evenly distribute the texture and flavor throughout the dough.
- Refrigerate Dough: Cover the dough tightly and refrigerate for at least one hour. This chilling step firms the dough, helping maintain the cookie shape during baking and creating a thicker, puffier texture.
- 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 and ensure even baking.
- Shape Cookies: Using a medium cookie scoop or spoon, drop about 1 1/2 tablespoons of cookie dough onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake the cookies at 375°F for 8 to 11 minutes or until the edges turn golden brown. The centers should remain a little soft to keep the cookies tender.
- Cool Cookies: Allow the cookies to cool slightly on the baking sheet, then transfer them to wire racks to cool completely, ensuring they set properly.
- Melt and Drizzle Chocolate: Microwave the remaining chocolate chips on high in 20-second intervals, stirring after each until melted and smooth. Spoon the melted chocolate into a small resealable bag, clip a tiny corner, and drizzle over the cooled cookies. Let the chocolate set before serving.
Notes
- Some chocolate chips melt better than others for drizzling; semisweet or dark chocolate bars can also be used for smoother drizzle.
- Cookies do not require refrigeration after baking; store in an airtight container for freshness.
- Adjust the amount of orange zest to your taste or omit if preferred, as opinions on the orange flavor vary.
- For thick, puffy cookies, ensure the dough is very cold and use good quality parchment paper and baking sheets.
- Feel free to substitute mini chocolate chips and pistachios with your favorite nuts and baking chips for varied flavor.
- Using almond extract or fiori di sicilia in place of or alongside vanilla extract adds a unique twist to the flavor.
- Alterations to the recipe or ingredients will affect the final cookie results.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
