Next, mix in the baking powder, baking soda, and salt until well combined. Mix in the flour. Stir in 1 cup of chocolate chips and the pistachios. Cover and refrigerate the dough for at least one hour.
Preheat oven to 375 degrees F. Line baking sheets with parchment paper or lightly grease.
Using a medium cookie scoop or spoon, drop about 1 1/2 tablespoons of cookie dough for each cookie leaving about 2 inches between each cookie.
Bake cookies at 375 degrees F for about 8-11 minutes or until golden brown around the edges. Cool slightly then move to wire racks to cool completely.
Microwave remaining chocolate chips on high in a small microwave safe bowl in 20 second intervals, stirring after each interval until melted and smooth. Spoon melted chocolate into a small resealable bag, clip one corner slightly, then drizzle melted chocolate over cookies. Let cool for chocolate to set.
How to Make Cannoli Cookies
(Full printable recipe is at bottom of the post. Be sure to check out my How to Bake Cookies that are Perfect Every Time for great cookie tips.)
MIX. Beat together butter and sugar. Add eggs and ricotta. Then add vanilla, cinnamon, and orange zest.
DRY INGREDIENTS. Beat in baking powder, baking soda, and salt, then flour. Stir in some of the chocolate chips, and pistachios. Chill one hour.
PREHEAT. Preheat oven. Line baking sheets with parchment paper.
DROP. Drop dough onto baking sheets.
BAKE. Bake until golden brown, cool.
DRIZZLE. Melt rest of chocolate chips. Drizzle on top of cookies. Cool for chocolate to set.
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