Chocolate Chip Cookie Dough Cannoli
Author: Hayley Parker, The Domestic Rebel at www.thedomesticrebel.com
About 10 pre-made cannoli shells (I use and love Ferrara brand)
¾ cup butter, softened
¾ cup brown sugar
¼ cup white sugar
2 tsp vanilla extract
2 Tbsp milk
1 & ½ cups all-purpose flour
About 1 cup miniature chocolate chips
Powdered sugar, for dusting (optional)
In the bowl of a stand mixer, beat together the butter and sugars until creamy. Add in the vanilla and milk and beat to combine. Gradually add the flour a little at a time, until the dough has come together and is soft, yet still slightly stiff enough to stand up (not completely as stiff as regular cookie dough, but not goopy, either). Stir in ½ cup of the chocolate chips.
Place the cookie dough into a gallon-sized Ziploc baggy; seal out the air. Snip a corner of the baggy off with scissors and pipe the filling into each of the cannoli shells. Sprinkle the ends of the shell with remaining chocolate chips. Dust with powdered sugar, if you'd like. These are best served immediately, as shells tend to get softer with time.
*Note: You can usually find pre-made cannoli shells at grocery stores. Sometimes they're found in the frozen aisle, other times in the bakery, and sometimes on the baking aisle (where I find mine). If you can't seem to find them, you can try looking online, replace the cannoli shell with a cake cone (for a different taste), or try making your own cannoli dough--for which you'll need cannoli forms.