Name: Milano Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 20
Ingredients: 1 ¼ cups all-purpose flour; ½ teaspoon kosher salt; 8 tablespoons unsalted butter, room temperature; 1 ¼ cups powdered sugar; 1 large egg white, room temperature; 1 large egg, room temperature; 1 teaspoon vanilla extract; 1 ½ tablespoons unsalted butter, melted and cooled; 1 ¼ cups chopped dark chocolate; ⅓ cup heavy cream; Mint extract (optional)

Description

Indulge in the timeless delight of Milano Cookies, a perfect balance of crisp buttery cookies and rich dark chocolate ganache. These elegant treats are ideal for any occasion, offering a sophisticated touch to your dessert table or a luxurious snack for yourself.

Crafted with care, each Milano Cookie boasts a golden, tender bite, paired with a velvety ganache filling. Whether enjoyed with a cup of coffee or presented as a thoughtful gift, these cookies are sure to impress with their refined flavor and elegant appearance.

Ingredients

Scale

1 ¼ cups all-purpose flour
½ teaspoon kosher salt
8 tablespoons unsalted butter, room temperature
1 ¼ cups powdered sugar
1 large egg white, room temperature
1 large egg, room temperature
1 teaspoon vanilla extract
1 ½ tablespoons unsalted butter, melted and cooled
Ganache:

1 ¼ cups chopped dark chocolate
⅓ cup heavy cream
Mint extract (optional)

Instructions

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Mix together the flour and salt. Set aside.
Cream the butter and powdered sugar together until light and fluffy. Beat in the egg white and egg until well combined. Add in the vanilla extract and the melted butter, mixing until smooth.
Gradually add the flour mixture, mixing until just combined.
Fit a piping bag with a large ½” round piping tip and fill it 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, crack open the oven, and leave the cookies there to crisp for about 10-20 minutes, keeping an eye on them to prevent over-browning.
Allow the cookies 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 remaining cookies. The ganache will harden over time.
Store in an airtight container for up to 5 days.

Prep Time: 20 minutes
Cook Time: 10 minutes

Nutrition

Calories: 120 kcal