A thin layer of rich chocolate sandwiched between layers of buttery crisp cookies. What more could you want? # 112: Homemade Milano Cookies
I don’t know about you, but I’m not a big fan of store-bought cookies. Why get mass-produced treats when I can make them easier and better at home? One of the only exceptions to this rule is the Pepperidge Farm Milano cookie. Because, duh. If you’ve never had one, then quickly: make this recipe and come to the dark side. We have cookies.
These happy little sandwiches are actually an off-shoot of the Naples cookie (an open-faced butter cookie with a chocolate top.) Pepperidge farm was expanding production into the south in 1957 and the heat was causing a big chocolate mess. To trap the melty chocolate in place, they slapped another butter cookie on top and voila! The Milano cookie was born. Truly a momentous day for mass-produced cookies.
I assumed they would be easy and a sleep-deprived version of myself picked out a recipe without researching or vetting the ingredients. It was heavy on the egg whites, and didn’t resemble the butter cookie recipe as expected. The ensuing mess that came out of the oven reminded me that you really can’t blindly follow recipes. I think it’s a lesson I’m probably going to keep re-learning throughout my life.
Super basic ingredient line-up: butter, flour, sugar, egg, salt and vanilla. The filling was simply melted chocolate. I happened to have chocolate chips on hand, but next time, I’ll use dark chocolate chunks. Nom.
Always remember to scrape down the sides of the bowl! No flour left behind.
Getting there. I switched to a spatula so the dough wouldn’t get over-worked. It’s sturdy enough to make a sand castle.
I’ve having a throwback moment to making the Chocolate Dipped Viennese Whirls in all their swirly glory. While these are clearly not as diva-licious, they were a similar consistency and not the easiest to pipe. It’s all about that twist in the bag to get all the goods out!
Boom! Flat. Just like that.
I popped them in the freezer for 10 minutes or so before their oven stay so they’d maintain some sort of shape. Recipes always call for 30+ minutes in the fridge, but I’m all about minimizing the time between cookie inspiration and cookie eating.
The joy of making these yourselves is being able to slather on as much (or as little) chocolate as you want.
The flavor addition possibilities are endless! Freeze-dried raspberries, mint cream, orange zest, crushed pistachios. . . . or just plain classic. No judgement here.