1 cup dark chocolate chips or chopped dark chocolate (70% cocoa or greater)
1/2 cup organic evaporated cane juice
6 tbsp organic unsalted butter, room temperature
3/4 cup reduced-fat ricotta cheese
In a large bowl, use an electric hand mixer to cream 1 cup cane juice and 1/2 cup butter until light and fluffy. Gradually beat in eggs and vanilla until well combined.
In a medium bowl, whisk flour, baking soda, baking powder and salt. Gradually beat into butter mixture until just combined. With a rubber spatula, fold in oats and chocolate. Form into a ball, cover with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350°F. Drop dough by the teaspoon onto parchment-lined baking sheets, leaving 2 inches between each cookie. Bake until bottoms are golden brown, 10 to 12 minutes. Cool on sheet for 5 minutes, then transfer to a wire rack to cool completely.
Prepare filling: In a clean, medium bowl, use hand mixer to cream 3/4 cup cane juice and 6 tbsp butter until light and fluffy. With rubber spatula, fold in ricotta until smooth. Transfer to a pastry bag or large zip-top bag. (NOTE: If using zip-top bag, snip off one corner.) Turn half of cookies upside down and squeeze filling over inverted cookies. Top with remaining cookies.
Modern-day Italians serve cornmeal-based polenta as a simple side or hearty entrée, enriched with cheeses and herbs. Offering yet another take on the classic, our polenta is used to create a soft crust for a winter vegetable pie.