In a medium sized mixing bowl, whisk together the flour, baking soda, and salt together. Set aside.
In a larger mixing bowl, beat together the butter, ricotta, and sugar until light and fluffy.
Beat in the vanilla and egg until it is well combined.
Gradually add the dry ingredients and beat until just combined. Then, fold in the chocolate chips. Cover and chill in the refrigerator for at least one hour.
While the dough is chilling, make the filling.
Beat together the ricotta and cream cheese until combined and fluffy.
Add the vanilla and gradually beat in the powdered sugar until well combined. Cover and chill in the refrigerator for at least one hour.
Preheat the oven to 350 degrees F, and line two baking sheets with parchment paper.
Using a small cookie scoop, drop dough onto prepared baking sheets about 2 inches apart.
Bake for about 12 - 14 minutes, or until the edges are a light golden brown - the tops will not brown much.
Remove and transfer to a wire rack to cool completely.
When completely cool, match cookies according to shape and size.
Using the same size cookie scoop, add filling to half the cookies, then top with the remaining half. If desired, roll the edges of the sandwiches in mini chocolate chip cookies.