Ingredients
Cookie Dough
- 1 cup softened salted butter
- 1 ¼ cups powdered sugar
- ¾ cup granulated sugar
- 2 large eggs (room temperature)
- 1 egg white (room temperature)
- 2 teaspoons vanilla paste
- 2 ½ cups all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon baking soda
Filling
- 8 ounces chopped dark chocolate
Instructions
- Preheat and Prepare: Preheat your oven to 325 degrees Fahrenheit. Line two baking sheets with parchment paper to prevent sticking and ensure easy removal of the cookies.
- Make the Butter Mixture: In the bowl of a stand mixer, beat 1 cup softened salted butter, 1 ¼ cups powdered sugar, and ¾ cup granulated sugar for 2-3 minutes until the mixture is creamy and light in color. This step helps incorporate air, creating a tender cookie texture.
- Add Eggs and Vanilla: Add 2 large eggs, 1 egg white, and 2 teaspoons of vanilla paste to the butter-sugar mixture. Beat again, making sure to scrape down the sides and bottom of the bowl to fully incorporate all ingredients.
- Incorporate Dry Ingredients: Add 2 ½ cups all-purpose flour, ½ teaspoon baking soda, and ¾ teaspoon salt to the bowl. Mix gently just until the dough combines, avoiding overmixing to maintain a tender cookie.
- Pipe the Cookies: Transfer the dough to a piping bag fitted with a ½-inch round tip. Pipe 2-inch long lines spaced a couple of inches apart on the prepared baking sheets, allowing room for the cookies to spread slightly during baking.
- Bake: Bake the cookies in the preheated oven for 13-15 minutes, until the edges turn a delicate golden brown. Once baked, remove the cookies from the oven and allow them to cool completely on the baking sheets or wire racks.
- Melt Chocolate: While the cookies cool, melt 8 ounces of chopped dark chocolate. Place the chocolate in a heatproof glass bowl set over simmering water (double boiler method), making sure the bowl does not touch the water, or melt it in the microwave in short 20-second bursts, stirring between each until smooth.
- Assemble Sandwich Cookies: Spread a small amount of the melted chocolate evenly on the bottom side of half of the cooled cookies. Then, sandwich each chocolate-coated cookie with another plain cookie on top, gently pressing together. The chocolate will set as it cools, forming a delicious filling.
- Store and Serve: Store the formed Milano cookies in an airtight container at room temperature for up to 5 days, allowing their flavors and textures to remain fresh.
Notes
- Use room temperature eggs to ensure smooth mixing and proper incorporation into the dough.
- Piping the dough ensures uniform cookie shapes and even baking.
- Be careful not to overbake; the cookies should be just golden around the edges.
- Dark chocolate of good quality enhances the flavor of the sandwich filling.
- For a glossy finish on the chocolate, tempering the chocolate can be done, but is not required.
- Store cookies in a cool, dry place to maintain crispness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
