Thursday, March 20, 2014

Chocolate Chip Cookie Cannoli

Chocolate Chip Cookie Cannoli


So... I'll leave that right there for you to look at...

To say that this is a simple recipe would be a lie. Well, sort of a lie, the recipe is easy but the execution takes patience and probably a full afternoon but these are so incredibly worth the time and energy you put into them. These are so good, the dough makes an amazing crunchy on the outside while chewy on the inside cookie and the whipped cream filling perfectly offsets the sweetness of the cookie in a "cookies and milk" sort of partnership!


I'd love to say I was researching Italian desserts and came up with this fully thought out and amazing creation but in all reality I just thought this would be cool and then it happened to work out after some trial and error (mostly error).

Here are some step-by-step pictures to help with the confusing instructions:

I started with a roll-out chocolate chip cookie dough which is different from a regular chocolate chip cookie dough because, like sugar cookie dough, it will stay put if you want to use cookie cutters on it. Here is a photo of the dough:


Then I rolled out the dough to about a quarter inch thickness by placing it between 2 pieces of parchment paper. If I was to make this again I would probably use mini chocolate chips to get a better distribution of chips throughout the dough.


Then, since I don't own any cannoli forms, I took a piece of aluminum foil and folded it over about 3 times until it was around 5 inches wide and 12 inches long and used my two index finders to roll up the foil (kind of like a Chinese finger trap). Then I cut a 3 inch by 5 inch rectangle of dough to roll up around the foil tube, which I sprayed with cooking spray.





After that I took another rectangle of aluminum foil, sprayed it with cooking spray and rolled it around the dough roll... here is a photo of that step and I apologize for the quality.


Next, I baked the cookie rolls/tubes/cannoli at 375 degrees for about 20 minutes, turning them a quarter turn every 5 minutes making sure each side got even cooking. After they were done cooking I unrolled the outer foil to check that there was no raw dough, if there was I re-rolled the foil around the dough and placed the raw portion of the dough facing down on the cookie sheet for another 5 minutes. I allowed the cookies to cool completely before unwrapping and filling them. 
While the cookies were baking I whipped up some heavy whipping cream that was light on sugar since the cookies are so sweet and put it in the fridge until the cookies were cool. When the cookies were completely cooled I put the whipped cream into a freezer size ziplock bag, cut the corner off, and filled the cannoli. To fill the cannoli fill one half of the cannoli from one end and then fill the other half from the other end to make sure the filling is evenly distributed. 

You can leave the cannoli just like that and they are fabulous:


Or you can drizzle melted chocolate and sprinkle powdered sugar on top to really take these over the edge:



Here is how to make these beauties-

Ingredients for Dough:
  • 1 Cup- Unsalted Butter at room temperature
  • 1/3 Cup- Granulated Sugar
  • 1/2 Cup- Packed Brown Sugar
  • 1 large egg yolk
  • 2 tsp Vanilla Extract
  • 2 Cups- All Purpose Flour
  • 1/2 tsp- Salt
  • 1 Cup- Semi-Sweet Chocolate Chips


Ingredients for Whipped Cream Filling:
  • 1 Cup- Heavy Whipping Cream
  • 1 Tablespoon- Granulated Sugar


Instructions:
  1. Preheat oven to 375 degree Fahrenheit
  2. Cream together butter and sugars until creamy then add egg yolk and vanilla until everything is combined
  3. Sift salt and flour together and add to wet ingredients one cup at a time until just combined
  4. Mix in chocolate chips
  5. Roll out dough between 2 pieces of parchment paper to 1/4 inch thickness
  6. Cut out 3 inch by 9 inch rectangle and roll around a 1/2 diameter 5 inch with tube made out of aluminum foil or use cannoli forms
  7. Roll large rectangle of aluminum foil around outside of rolled up dough
  8. Bake for 20 minutes, turning a quarter turn every 5 minutes
  9. Remove from oven and place on cooling rack until completely cooled.
  10. While cookies are cooling whip cream and sugar together for about 5 minutes until firm and put in refrigerator until ready to fill (I over-whipped my cream slightly so that it would be a sturdier filling)


Filling:
  1. Put whipped cream into larger ziplock bag and cut off the tip to fill (you could also use a pastry bag)
  2. Fill one half of the cannoli from one end and then fill the other half from the other end


Optional:
Top with melted chocolate chips and/or powdered sugar


Hopefully, after all of that you have a perfect dessert to indulge in. If it didn't work out at least you can eat some cookie dough, right?!


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20 comments:

  1. OH MY! These look amazing. What a great idea. I really love chocolate chip cookies and to put that amazing filling in these sounds yummy.
    Thanks for stopping by and linking up to Saturday Dishes Blog Hop.
    Blessings,
    Diane Roark
    recipesforourdailybread com

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  2. Amazing!! I'll take 2 with a latte! Yum!!!!!

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  3. Fantastic idea! "Saw Ya In The Gumbo" at MsenPlace :)

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  4. These sound incredible! Pinned :)

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  5. Cookies filled with cream...yum-o! Are the cookies crispy or soft and chewy? Pinned

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    1. The outside is crispy but not overdone and the inside is nice and soft!
      Thanks for stopping by!

      -Katherine

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  6. Oh my goodness Katherine,
    I have to hide this from my husband, he will have me making these awesome Cannoli tonight. These look delicious! Thanks so much for sharing your recipe with Full Plate Thursday and hope you have a great week.
    Come Back Soon!
    Miz Helen

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  7. That is wonderful idea, Love those cookie filled canoli. Yumm. Thanks for sharing with hearth and soul blog hop. i am highlighting this recipe. also pinned in pinterest board.

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  8. What a great idea! Sparks some other interesting ideas/optons. :) #TastyTuesdays

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  9. These look fantastic -- I would consider investing in cannoli forms just for this! I'd love for you to share these at my weekly Pinterest party/linkup at Adventures with Jude.

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    Replies
    1. Thanks! I am now following Adventures with Jude on Pinterest! I'm excited to see all of the goodies from your linkup/party!

      -Katherine

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  10. Thank you for stopping by and linking with See Ya in the Gumbo this week. It's nice to have you.

    Your canoli are so clever--I would have no idea where to start if I had an idea to make chocolate chip canoli. Nice job!

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  11. What an interesting take on the cannoli. I love the idea. Cannolis are on my list to try to make. Thanks for sharing at Saturday Dishes.

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  12. I always wonder how you make a cannoli. Thanks for sharing this with us on foodie friday.

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  13. How fun are these?! So so cool! Can't wait to try this! This is one of my favorites at Sweet & Savoury Sundays! Can't wait to see what you bring this week :)

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  14. I've only had cannoli once and I loved it, these look very tasty. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again this weekend!

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  15. These look awesome! I have to pin this so I can make them! Thank you for sharing.

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