1. – In a food processor, pulse the flour, granulated sugar, and salt until combined. Add the chilled butter and pulse until the mixture resembles coarse crumbs.

2. – Add the beaten egg and cold water, and pulse until the dough starts to come together.

3. – Turn the dough out onto a lightly floured surface and knead briefly until smooth. Wrap in plastic and refrigerate for 30 minutes.

4. – In a medium bowl, mix together the ricotta cheese and powdered sugar until well combined. Fold in the mini chocolate chips.

5. – Roll the dough out to 1/8-inch thickness on a lightly floured surface. Cut into 4-inch circles using a cookie cutter or biscuit cutter.

6. – In a heavy-bottomed pan or Dutch oven, heat 2-3 inches of vegetable oil to 375°F.

7. – Carefully place the dough circles into the hot oil and fry for 2-3 minutes per side, or until golden brown.

8. – Remove the fried shells from the oil and drain on a paper towel-lined plate.

9. – Pipe or spoon the ricotta filling into the center of each shell.

10. – Dust the filled cannoli cookies with powdered sugar before serving.