Description
Holy Cannoli Cookies are a delightful fusion of creamy ricotta, bright orange zest, and warm cinnamon, studded with mini chocolate chips and crunchy pistachios. These thick, puffy cookies offer a perfect balance of flavors and textures, finished with a decadent drizzle of melted chocolate. Ideal for dessert lovers seeking a unique twist on traditional cookies.
Ingredients
Units
Scale
Cookies
- 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 together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy, creating a smooth base for your cookie dough.
- Add Wet Ingredients: Mix in the eggs followed by the ricotta cheese until well combined. Then incorporate the vanilla extract, ground cinnamon, and fresh orange zest for a burst of aromatic flavor.
- Combine Dry Ingredients: Stir in the baking powder, baking soda, and salt until fully blended. Gradually add the all-purpose flour and mix until just combined to avoid overworking the dough.
- Fold in Chips and Nuts: Gently fold in 1 cup of the mini chocolate chips and the chopped pistachios, ensuring even distribution throughout the dough. Cover and refrigerate the dough for at least one hour to chill and firm up.
- Prepare for Baking: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or lightly grease them to prevent sticking.
- Form Cookies: Using a medium cookie scoop or spoon, drop approximately 1½ tablespoons of dough per cookie onto the prepared sheets, spacing them about 2 inches apart 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, let cool slightly on the baking sheet, then transfer cookies to wire racks to cool completely.
- Melt Chocolate: Microwave the remaining 1 cup of mini chocolate chips in 20-second intervals on high, stirring after each interval until the chocolate is melted and smooth.
- Drizzle Chocolate: Spoon the melted chocolate into a small resealable bag, snip one corner to create a piping tip, and drizzle evenly over the cooled cookies. Allow the chocolate to set before serving.
Notes
- Some brands of chocolate chips melt better for drizzling; semisweet or dark chocolate bars also work well.
- Cookies do not require refrigeration after baking; store in an airtight container to maintain freshness.
- Adjust or omit the orange zest based on personal preference, as it can be polarizing.
- For thick, puffy cookies, ensure dough is very cold and use quality parchment paper and baking sheets.
- Feel free to substitute your choice of baking chips and nuts, or try almond extract or fiori di sicilia in place of vanilla for different flavor profiles.
- Changing ingredients or substituting can affect the final texture and taste of the cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
