# Components:
→ Cookies
01 - 170 g salted butter, softened (alternative: unsalted butter)
02 - 50 g granulated sugar
03 - 220 g brown sugar
04 - 2 large eggs
05 - 5 mL vanilla extract
06 - 280 g all-purpose flour
07 - 5 g baking soda
08 - 2.5 g salt
09 - 170 g mini chocolate chips (alternative: regular chocolate chips)
→ Ricotta Cream Filling
10 - 240 g whole milk ricotta, thoroughly strained
11 - 110 g powdered sugar
12 - 43 g mini chocolate chips
13 - 0.5 g ground cinnamon
# Method:
01 - Place half of the ricotta in cheese cloth and gently squeeze to remove excess liquid. Repeat with the remaining ricotta. Discard the liquid.
02 - Combine strained ricotta, powdered sugar, cinnamon, and chocolate chips in a mixing bowl. Stir until homogenous. Set aside.
03 - In a stand mixer or large mixing bowl, beat softened butter until light and fluffy. Add granulated sugar and brown sugar and beat until cohesive.
04 - Add eggs and vanilla extract, then continue mixing until the batter is smooth and paler in color.
05 - Add flour, baking soda, and salt to the bowl. Mix on low speed until evenly incorporated.
06 - Fold in mini chocolate chips until evenly distributed throughout the dough.
07 - Line a baking sheet with parchment paper. Portion dough into 14 equal balls and slightly flatten each with fingers.
08 - Using the back of a teaspoon, depress the centers of each cookie to form a well. Spoon approximately 15 mL of ricotta filling into each well.
09 - Refrigerate the assembled cookies for 30 minutes to maintain structure during baking.
10 - Preheat oven to 175°C (350°F). Bake cookies for 14 minutes or until edges are set and lightly golden.
11 - Remove cookies from oven and allow to cool completely on the baking sheet.
12 - Lightly dust cookies with powdered sugar prior to serving.
