Line a fine mesh strainer with cheesecloth, place it over a large bowl, spoon the ricotta into the cheesecloth, cover with the ends, and let it drain overnight in the refrigerator.

Transfer the drained ricotta to a mixing bowl, sift the powdered sugar over it, and mix at low speed until combined. Add the vanilla extract and whip on medium-high speed until light and fluffy.

Place the ricotta filling into a Ziplock bag, refrigerate until ready to assemble.

Preheat the oven to 325°F.

In a medium bowl, mix the flour, sugar, baking powder, and salt until combined.

In a separate bowl, whisk together the eggs, milk, and vanilla extract until smooth. Slowly incorporate the cooled melted butter and whisk until fully combined.

Add the wet mixture to the dry ingredients, whisking until smooth.

Scoop 1.5 to 2 teaspoons of batter, shape into 4 to 5-inch rounds on a lined baking sheet, aiming for about 4 cookies per sheet.

Bake for 10 minutes, rotating halfway through.

Immediately use an offset spatula to loosen each cookie from the sheet, roll them into a tube shape, holding them in place until firm.

Transfer the rolled cookies to a plate or cooling rack.

Once all cookie tubes are formed, dip the ends in melted chocolate if desired, and let them set.

Scoop the chilled ricotta filling into a piping bag and fill each cookie tube.

Sprinkle with mini chocolate chips and dust with powdered sugar before serving.