Milano Chocolate Cookies Recipe

29 January 2020 Bookmark • 0

Impress your friends and family with these easy Homemade Milano Cookies – buttery, crispy vanilla cookies sandwiched between bittersweet chocolate ganache.

If you're a lover of Pepperidge Farm Milano Cookies, you're certain a bigggg treat! Now you'll find out how to form the classic cookie right in your own kitchen. I even have to admit, Milano cookies are one among my top favorite store bought cookies.

Milano Chocolate Cookies Recipe

Milano cookies are oval-shaped butter cookies that are sandwiched between a layer of chocolate. Making the dough is simpler than you think that , and therefore the ganache center takes only a couple of minutes.

The filling may be a ganache which is formed by heating cream and pouring it over chopped chocolate. Once the ganache has cooled, spread it onto the flat side of 1 cookie and top with the flat side of another cookie. It’s that simple! rather than making a ganache, you'll just melt chocolate and use that because the filling. Either way, you’ll never want to shop for another store bought version after you are trying these Homemade Milano Cookies!

INGREDIENTS :

3/4 cup sugar
1 1/2 cups butter, room temperature
1 1/2 tsp vanilla
1 1/3 cup confectioner’s sugar
1 cup egg whites (about 8)
2 2/3 cups flour

GANACHE:

1 cup heavy cream
8 ounces bittersweet chocolate, chopped

INSTRUCTIONS :

Preheat oven to 400 degree F. Cut 2 pieces of parchment paper and using a ruler draw 12, 2 1/2 inch lines spaced about 3 inches apart. Place the papers written side down onto 2 baking sheets and set aside.
In the bowl of an electric mixer, beat butter, sugar, and confectioner’s sugar with the paddle attachment until light and fluffy, about 3-5 minutes. Add egg whites and vanilla and mix until combined. Mix in flour.
Transfer the batter to a large piping bag fitted with a 1/2 inch round tip. Pipe the batter onto the lined baking sheets using the guides you marked earlier.
Bake in preheated oven for 10 minutes. Remove from oven and let cool 5 minutes before transferring to a cooling rack. Repeat with remaining batter.
To make the ganache, place chopped chocolate in a medium size bowl. Heat heavy cream in a saucepan until it begins to simmer (do not let it boil!). Pour over chocolate and let sit 2-3 minutes. Gently stir until combined and chocolate has completely melted. Allow to cool and thicken until spreadable consistency.
To assemble the cookies, spread the ganache onto the flat side of one cookie and sandwich with the flat side of another cookie. Repeat with remaining cookies.