1In a bowl, combine 1 cup of whole milk ricotta, 1 cup of powdered sugar, 1/4 cup of mini chocolate chips, and 1/8 teaspoon of cinnamon. Mix well and refrigerate.
2In a stand mixer, cream together 3/4 cup of softened salted butter, 1/4 cup of sugar, and 1 cup of brown sugar until well combined.
3Add 2 eggs and 1 teaspoon of vanilla extract to the wet ingredients and mix well.
4Add 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 2 1/4 cups of flour to the wet ingredients and mix until combined.
5Add 1 cup of mini chocolate chips and mix.
6Scoop 1 1/2-inch balls of cookie dough onto a baking sheet lined with parchment paper.
7Use a spoon to press down the center of each cookie ball to create a well.
8Fill each well with a tablespoon of the ricotta cream filling.
9Refrigerate for at least 30 minutes.
10Bake at 350°F for 14 minutes.
11Dust with powdered sugar.
Ingredients
1 cup whole milk ricotta
1 cup powdered sugar
0.25 cup mini chocolate chips
0.125 teaspoon cinnamon
0.75 cup salted butter
0.25 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2.25 cups flour
1 teaspoon baking soda
0.5 teaspoon salt
1 cup mini chocolate chips
Equipment
mixing bowlmeasuring cupspoonstand mixercookie scoop (1 1/2 inch)baking sheetparchment paper