Ingredients:
For the pastry:
1 cup (2 sticks) unsalted butter, softened.
1 cup granulated sugar.
1 cup packed light brown sugar.
2 large eggs.
1 teaspoon vanilla extract.
3 cups all-purpose flour.
1 teaspoon baking soda.
1/2 teaspoon baking powder.
1/2 teaspoon salt.
2 cups semisweet chocolate chips.
Instructions:
Step 1
Preheat oven to 350°F (175°C) and line baking sheets.
Step 2
Cream butter, granulated sugar, and brown sugar.
Step 3
Beat in eggs one at a time, then add vanilla.
Step 4
Whisk flour, baking soda, baking powder, and salt.
Step 5
Gradually add dry ingredients to wet mixture.
Step 6
Fold in chocolate chips.
Step 7
Drop rounded tablespoons onto baking sheets.
Step 8
Bake for 10-12 minutes until lightly golden.
Step 9
Cool on sheets, then transfer to wire rack.
Enjoy your homemade Italian Cream Stuffed Cannoncini with a cup of espresso or your favorite hot beverage!
These delightful pastries are best enjoyed fresh but can be stored in an airtight container at room temperature for up to a week. Buon appetito!