These delicious milano cookies taste even better than the real thing!
Prep time: PT18M
Cook time: PT14M
Total time: PT32M
Rating
4.62 stars (239 reviews)
Keywords
chocolate, ganache, milano, milano cookies
Ingredients
1 1/4 cups all-purpose flour
1/2 teaspoon kosher salt
8 tablespoons unsalted butter (room temperature)
1 1/4 cups powdered sugar
1 large egg white (room temperature)
1 large egg (room temperature)
1 teaspoon vanilla extract
1 1/2 tablespoons unsalted butter (melted and cooled)
1 1/4 cups chopped dark chocolate
1/3 cup heavy cream
mint extract (optional)
Categories
Cookies
Cuisine
American
Steps
Preheat the oven to 350 degrees F. Line two baking sheet with parchment paper.
Mix together the flour and salt. Set aside.
Cream the butter and powdered sugar together until light. Beat in the eggs well Add in the vanilla and the melted butter and mix until well combined. Add in the flour mixture and mix until just combined.
Fit a piping bag with a large 1/2" round piping tip and fill with the cookie dough.
Pipe 2-inch lines of dough two inches apart on the parchment paper. Bake for 9 - 10 minutes, or until the edges are golden brown.
Turn off the heat and crack open the oven, and leave the cookies there to crisp for about 10 - 20 minutes, keeping an eye on them so they don't get too dark at the edges.
Allow to cool completely.
While the cookies are baking, heat the chocolate and heavy cream over a double boiler until smooth. Allow to cool completely.
Drop a teaspoon of the ganache onto half the cookies and top with the other half of the cookies. The ganache will harden over time.
Store in an airtight container for up to 5 days.
Nutitrion
Serving Size: 1 cookie
Calories: 169 kcal
Carbohydrates: 18 g
Protein: 2 g
Fat: 10 g
Saturated Fat: 6 g
Cholesterol: 32 mg
Sodium: 55 mg
Sugar: 11 g
Unsaturated Fat: 3 g
Reviews
Emma on 2024-11-13 (5 stars): Yep, these are just like Milano cookies. Not too sweet or anything just perfectly airy, light, and crisp. I will be keeping this recipe for sure. I’ve tried others but the texture was never right, so thank you for this recipe. For anyone wanting to make them, USE THIS RECIPE! -make sure to spoon and level when measuring your flour and powdered sugar‼️
April on 2024-08-16 (5 stars): Other comments said this was just like the real thing, which convinced me to try this recipe- and yes they are just like the real thing. I was impressed. The cookie itself is delightfully crispy when coming out of the oven, way sweeter than I expected but the chocolate balances it out perfectly. The cookies soften with the ganache in them over time to be slightly softer than store bought version- both ways taste good. I used semisweet, not dark chocolate. It was perfect. I had a sort of production line going in the kitchen and my brother was eating them as fast as I could make them, we had none left over. Perfect. 10/10.
sam on 2024-02-19 (5 stars): Finally!
A recipe from the internet that actually works!
The cookies were perfect, like "lengua de gato".
Make sure you leave room, as these spread. They are actually thinner than the regular milanos, that suits me just fine.
And like others, it made about twice the ganache as needed, so I halved it, and it was perfect.
I will add that the ganache is perfect for cookies, with a 1:2 cream-to-chocolate ratio (other recipes online do 1:1, that's for cake).
I will try orange milanos, next time.
Thanks so much!
