cannoli chip cookies
ricotta cookies are great! chocolate chip cookies are great! cannolis are great! these cannoli chip cookies are great! given a bit of extra oomph from a bon appétit x burlap & barrel collab (a flavor reminiscent of a just-fried-cannoli-shell) you’ll want to double the batch & freeze some for later.
prep time: 20 mins
cook time: 10 mins
2/3 cup ricotta
1 cup brown sugar
1 egg
2 tsp vanilla
1.5 tsp everything nice spice
2.5 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup semi sweet chocolate chips
1/2 cup toasted pistachios
preheat oven to 350°F
in a large bowl, cream together ricotta & brown sugar; add egg & vanilla, mix until completely combined. add everything nice spice
sift flour, baking soda & salt through a fine-mesh-strainer directly into the large bowl of wet ingredients & gently mix. before the dough is completely mixed, add chocolate chips & pistachios; combine completely but do not over mix
chill cookie dough for minimum 30 mins before scooping ~2 TB each and rolling into balls; space 1-2 inch apart on a parchment lined baking sheet
bake for 10 mins, turning the pan after the first 5; pull when cookies are just set & a bit soft in the center
notes from dy:
everything nice spice is a combination of cinnamon, coriander, mesquite, smoked star anise & cardamom; the spice blend lends great flavor to the cookies but isn’t necessary for the composition. if everything nice isn’t on hand, 1 tsp of cinnamon can/should be used in its place. a pinch of cardamom, coriander & star anise would be great too!
scoop cookies onto a flat surface & freeze; once frozen, dough balls can be transferred to a bag & kept in the freezer for future use. alternatively, roll dough in parchment to a log shape & wrap in plastic; freeze as slice-n-bake dough for future use.
swap chips for dried tart cherries, pistachios for almonds & add the zest of an orange for classic cannoli flavor.
watch dy make it:
check out this reel for a step x step