January 18, 2018
A dream come true – stacks of homemade Milano cookies on a winter day. Your cookies, just like the store bought, will be a crispy vanilla wafer cookie sandwiched with a thin layer of dark chocolate inside. One cookie tastes so innocent. Two relaxes you. Three satisfy. Four indulges. Five finishes the splurge. Six, well that’s on you. Forewarned is forearmed. We can thank Pepperidge Farm for the Milano Cookie (Monaco in Canada). They created mint flavoured version for their European Series. They were an instant success. I chose to add orange zest simply because I adore the combo, but how you flavour the chocolate is entirely up to you. The recipe I used for these Homemade Milano Cookies comes from Food52.
Essentially easy to assemble, Homemade Milano Cookies rely on the piping bag for that classic look. The batter should be soft and supple. Keep consistent with the length and thickness of each cookie so that your sandwiches will match evenly. In the oven, the batter melts fast and spreads quickly, width and length, so pipe them with room between. If the piping bag deters you, scoop the batter into round shapes, then flatten the dough. What’s most important here is that each cookie be the same size and thickness.
When in the oven, let them bake until the outside edge is a lovely shade of brown and the cookie is firm to the touch. Homemade Milano cookies are most enjoyable when crispy.
A trick for filling your Homemade Milano Cookies. Drizzle the liquid chocolate down the center of the cookie and let the weight of the top cookie ooze the chocolate to the edges. Or with an offset spatula, spread the chocolate within 1/8th inch edge-to-edge. See the images below. This way, they won’t look messy, and your fingers will stay clean. You want a thin chocolate wafer between the cookies.
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