Step 1: Strain the Ricotta - Begin by straining the whole milk ricotta using cheesecloth or a fine mesh sieve, letting it sit for about 30 minutes until dry. Transfer to a mixing bowl and set aside.

Step 2: Make the Ricotta Filling - In the mixing bowl with the strained ricotta, add the powdered sugar, cinnamon, and mini chocolate chips. Mix until smooth and well-combined.

Step 3: Cream the Butter and Sugars - In a stand mixer, add the softened salted butter, granulated sugar, and brown sugar. Beat on medium speed until light and fluffy, about 2-3 minutes.

Step 4: Incorporate the Eggs and Vanilla - Add the eggs and vanilla extract to the butter mixture, mixing until combined and pale in color, about 1-2 minutes.

Step 5: Combine Dry Ingredients - In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture on low speed until just combined.

Step 6: Add Mini Chocolate Chips - Fold in the mini chocolate chips into your cookie dough using a spatula.

Step 7: Form the Cookies - Line a baking sheet with parchment paper. Scoop about 1.5 tablespoons of dough, roll it into a ball, and flatten slightly.

Step 8: Fill the Cookies - Create a small well in the center of each flattened cookie. Spoon a generous amount of the ricotta cream filling into each well.

Step 9: Chill the Cookie Dough - Place the filled cookies in the refrigerator for about 30 minutes to maintain their shape during baking.

Step 10: Bake the Cookies - Preheat your oven to 350°F (175°C). Bake the chilled cookies for 12-14 minutes, until edges are lightly golden.

Step 11: Dust and Serve - Once cooled, dust lightly with powdered sugar. Serve at room temperature or slightly chilled.