Begin by placing 1 cup of whole milk ricotta in a cheesecloth or fine mesh strainer. Squeeze out any excess liquid until the ricotta is thick and creamy, discarding the drained liquid.

In a medium bowl, combine the strained ricotta, 1 cup of powdered sugar, ⅛ teaspoon of cinnamon, and ¼ cup of mini chocolate chips. Mix until smooth.

In a large mixing bowl, beat ¾ cup of softened salted butter with an electric mixer until light and fluffy, about 2-3 minutes. Gradually add ¼ cup of sugar and 1 cup of brown sugar.

Incorporate 2 eggs and 1 teaspoon of vanilla extract into the butter-sugar mixture. Beat until pale and well blended, approximately 1-2 minutes.

In a separate bowl, whisk together 2 ¼ cups of flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.

Gently fold 1 cup of mini chocolate chips into the cookie dough using a spatula.

Preheat your oven to 350°F (175°C). Roll small portions of the dough into balls, about 1.5 inches in diameter. Flatten them slightly and create a small well in the center.

Spoon about 1 tablespoon of the prepared ricotta filling into the well of each cookie.

Place the filled cookies in the refrigerator for about 30 minutes.

Remove the chilled cookies and bake in the preheated oven for 14 minutes or until golden around the edges.

Once cooled, dust your Cannoli Cookies with powdered sugar.