Preheat the oven to 350 degrees. Grease a mini muffin pan (if not using a silicone pan).

In a large bowl, beat the butter, sugar and brown sugar together until light and fluffy.

Add in the eggs and vanilla and continue to beat for an additional minute.

In a small bowl, whisk the flour, salt and baking soda together.

Add it to the butter mixture and mix until the flour has been fully incorporated in.

Stir in the mini chocolate chips.

Scoop about a tablespoon of dough into each mini muffin cup and using the bottom of a small measuring spoon that’s been dipped in flour, press into the center of each cup to create a small well.

Place the pan into the oven and bake for 12-15 minutes, until the cookies turn golden brown.

You may need to repeat the indent as they bake as the centers will rise in the oven.

Take the back of a teaspoon and press the center back down to create the indent.

Remove and allow to cool completely in the pan so they retain their shape.

Once cooled, turn out onto a cooling rack and repeat until all the dough has been used.

To make the filling, place the ricotta and mascarpone cheese in a large bowl and beat until smooth and creamy.

Add in the vanilla and powdered sugar and continue to beat until smooth.

Place into a piping bag with a tip of choice and pipe into the center of each cup to fill it.

Sprinkle the tops with the mini chocolate chips.