Who doesn’t love Milano cookies? You know those flat, oval-shaped, biscuit-like treats with a thin layer of chocolate sandwiched between two cookies.
I remember eating Milano cookies when I was a little girl and I love them just as much today, as I did when I was a youngster.
I’m waxing nostalgic today because this post is all about the classic, yummy Milano cookie, which may spark a few tasty memories of your own.
Also, I’m happy to share food on the move with a video in my new series, Food in Motion.
Read more: Homemade Milano Cookies Jump to Recipe
This cookie has a lightly sweet but crispy texture and the smooth chocolate ganache takes the taste to the next level.
It’s a perfect combination of flavors and best of all, these cookies are also really fun to make.
The first time I piped the cookies, they came out a tad narrow.
They’ll definitely bake up better if you gently press down into the batter as you’re piping the cookie.
By pressing down into the batter as you pipe, this will essentially flatten the batter strips and resulting in a slightly wider cookie that is more typical of the classic Milano cookie.
The more you pipe, the better you’ll get and the smoother the tops will turn out.
Practice makes perfect.
At the heart of Milanos is a rich chocolate ganache.
Ganache is and it’s the chocolate that can be flavored in any way to suit you, for a major boost.
If you check the cookie aisle in your grocery store, you’ll notice that Milanos come in a variety of flavors now including, orange, mint, strawberry, raspberry and caramel macchiato just to name a few.
I plan to expand my homemade Milano cookie making down the road with a crack at a few of these flavors and maybe a few of my own.
After you pull the crispy cookies out of the oven, allow them to cool completely.
Then, match the cookies with similarly sized flats before spreading the chocolate ganache to form the delicious sandwich.
Meanwhile, want to watch me make my homemade Milanos?
Take a look at my Food in Motion video below.
Food in Motion
Homemade Milano Cookies
Ingredients
FOR THE COOKIE
- 1-1/4 cup all-purpose flour
- 1/2 tsp kosher salt
- 1-1/3 cup powdered sugar
- 3/4 tsp baking soda
- 1 tsp cornstarch
- 1 egg white (room temperature)
- 1 egg (room temperature)
- 2 tsp vanilla extract
- 1-1/2 tbs unsalted butter (melted)
FOR THE CHOCOLATE GANACHE
- 2-8 oz bars of baking chocolate (chopped)
- 2/3 cups heavy cream, use a tad more, as needed
Instructions
FOR THE COOKIE
- Preheat oven to 350 degrees.
- Line baking tray with parchment paper.
- Combine flour and salt.
- In a stand mixer, mix butter and powdered sugar until creamy. Add eggs and mix.
- Add batter to a large piping bag fitted with a 1/2 inch piping tip.
- Pipe the dough onto the parchment paper lined tray. Gently press down to slightly flatten the dough as you're piping it.
- Bake for about 10 minutes, until edges are lightly browned.
- Place on baking rack to cool complexly.
- Use a small offset spatula to spread chocolate ganache onto one side of a cookie. Place matching cookie onto and gently press.
- Store in airtight container for up to 4 days.
FOR THE GANACHE
- Prepare ganache once cookies have completely cooled.
- Rough chop the chocolate into small chunks.
- Heat the heavy cream and bring to a soft boil.
- Add heated cream to chocolate and stir.
- Allow ganache to rest about 10 minutes to thicken.
This is probably the kind of cookie that may take a few practices to get the desired shape and uniformity just right.
Regardless of how your shapes turn out, trust me when I say, you’ll love the taste.
These would also make a lovely gift for the cookie lovers in in your life.
Wrap them in some parchment or baker’s paper, package them up in a lightweight box and top it off with a pretty ribbon. How lovely does that sound?
I hope you give these Homemade Milano Cookies a try.
You’ll love them as much as I do.
Thanks for popping by.
See you back here next time. ♥
YUM!! I love Milano Cookies – I’ll have to try making them. I’m so glad to see you here — I’ve missed you!! The photos are gorgeous as usual. Hope all is well with you and the family. xoxo
Awwww, Marisa, thanks so much.
Great to hear from you too. I hope you’re enjoying these early days of Summer.
Try the Milano recipe. You’ll like them.
Enjoy your weekend.
xoxo
Milano cookies are my all time favorites! The video made my mouth water…literally! Deliciously beautiful! I could almost smell and taste them! Your work is always superb. Thank you for sharing this. I have to try it.
Awww, thanks so much for your sweet comment, Sherry.
I hope you give them a try and let me know how they turned out for you.
Have a lovely week.
xoxo
Thanks so much for your sweet words, Sherry.
I hope you give them a try and let me know how they turned out for you.
Have a lovely week.
xoxo
Oh, yum! Thanks for sharing. My mouth is watering already!
Thanks so much, Jae.
Mouth watering is exactly what I was going for-lol.
Happy baking in your neck of the woods.
xoxo
I love these! I need to try this recipe. thank you for sharing!
Thanks, Erika.
Please let me know how they turn out for you.
Happy day to you and thanks for popping by for a visit.
xoxo
I love Milano cookies …..where is the sugar and the amount in your recipe?
Thanks Linda.
The sugar amount was accidentally omitted in my original post.
The recipe has been corrected to reflect the required 1-1/3 cup of powdered sugar.
I appreciate your heads up.
xoxo
What an absolutely delightful post and beautiful video! It’s eye candy of the best possible variety, and is just the perfect morsel to enjoy and inspire. You have a true gift, thank you for sharing it. I’m inspired this morning.
Awww, Amanda. Thanks so much for that.
So glad to read that you’re inspired.
Give the recipe and a try and let me know how they turn out for you.
You can never go wrong with anything that involves chocolate in my book.
Happy weekend to you.
xoxo