Description
Holy Cannoli Cookies are a delightful blend of rich ricotta cheese, aromatic vanilla and cinnamon, fresh orange zest, and crunchy pistachios, combined with mini chocolate chips for a sweet and textural treat. These soft, thick cookies are baked until golden and finished with a drizzle of melted chocolate for an indulgent touch reminiscent of the classic Italian cannoli dessert.
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
- Mix 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, ensuring a smooth base for the cookie dough.
- Add Eggs and Ricotta Cheese: Beat in the eggs one at a time, then add the ricotta cheese, mixing until everything is well combined and smooth.
- Incorporate Flavorings: Stir in the vanilla extract, ground cinnamon, and fresh orange zest thoroughly to infuse the dough with aromatic flavors.
- Add Leavening and Flour: Mix in the baking powder, baking soda, and salt until evenly distributed. Gradually add the all-purpose flour and mix until just combined to form the dough.
- Mix in Chocolate Chips and Pistachios: Fold in 1 cup of the mini chocolate chips and all the chopped pistachios. Cover the dough and refrigerate for at least one hour to chill and firm up.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 375 degrees F. Line baking sheets with parchment paper or lightly grease them to prevent sticking.
- Scoop and Bake Cookies: Using a medium cookie scoop or spoon, drop about 1 1/2 tablespoons of dough per cookie onto the prepared sheets, spacing them about 2 inches apart. Bake for 8 to 11 minutes or until the edges turn golden brown.
- Cool Cookies: Remove cookies from the oven and let them cool slightly on the baking sheets before transferring to wire racks to cool completely.
- Melt and Drizzle Chocolate: Microwave the remaining chocolate chips in a small microwave-safe bowl on high in 20-second intervals, stirring after each, until melted and smooth. Transfer melted chocolate to a small resealable bag, clip a corner, and drizzle the chocolate over the cooled cookies. Allow the chocolate to set before serving.
Notes
- Some brands of chocolate chips melt better than others for drizzling; a semisweet or dark chocolate bar can also be used effectively.
- Cookies do not require refrigeration after baking; store them in an airtight container or bag to preserve freshness.
- The orange zest flavor can be adjusted to taste or omitted if preferred, as it is a polarizing flavor for some.
- For thick, puffy cookies, ensure the dough is very cold and use high-quality parchment paper and baking sheets.
- You can substitute different baking chips or nuts for mini chocolate chips and pistachios according to preference.
- Vanilla extract can be replaced or supplemented with almond extract or fiori di sicilia for different flavor profiles.
- Changing ingredients or substitutions can alter the cookies’ texture and taste significantly.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
