Oh, Pepperidge Farm, how you remind us of our grandfathers, our childhood and our serious lack of self control. No, I can never eat just one cookie. So when I saw a recipe for a homemade version of Milano cookes in a book residing in my sister-in-law’s kitchen, I couldn’t resist. And at this stage in the game, I’m also expected to come to town, stay a few nights and leave behind something scrumptious. Challenge, accepted.
Thanks to chef Karen Barker and her dessert book Sweet Stuff – mission accomplished. Apparently she too knows what it’s like to be seduced by chocolate-filled wafer cookies. Her version of the cookie component – also referred to as tuile – is a lighter batter bound by a touch of egg white.
Because the cookies are a little fragile, you’ll want to bake them on a silicone baking mat or heavily greased and very flat cookie sheet (parchment won’t work here). And fair warning, these little devils can go from underdone to way burnt in a literal hot second, so my biggest tip would be to watch closely while they bake, and remove them gently from the pan as soon as they come out…
Then melt some chocolate, spread it, stack ’em, drizzle it… just a little bit, and eat. More than one if you want to keep it real. What’s that, you say? Challenge, accepted? I thought I could count on you.
Homemade ‘Milano’ cookies
- 1 stick butter, unsalted
- 1/4 tsp kosher salt
- 1/2 cup granulated sugar
- 2 Tbs egg whites (from one large egg)
- 3/4 cup all-purpose flour
- 1 tsp vanilla extract or vanilla bean paste
- 3 1/2 ounces semisweet chocolate chips or chopped chocolate
- In a stand mixer with a paddle or with a hand mixer, beat butter, salt and sugar on high speed until lightened in color. Slowly drizzle in egg white and beat until smooth.
- Add vanilla extract or vanilla bean paste. Slowly beat in flour in several additions, scraping the sides of the bowl and the beaters often.
- Fill a piping bag or large plastic bag with the batter, and snip an inch-wide hole in the corner. Pipe 3/4-inch rounds onto a cookie sheet lined with a silicone baking mat or well-greased with shortening or butter. Space cookies an inch apart. Use a wet fingertip to press down any peaks of batter.
- Bake at 350° F for eight to ten minutes rotating the pan at least once, just until the edges brown. Remove immediately to cool.
- Melt chocolate in a double-boiler, and cool five minutes off the heat. Match up cookies into same-sized pairs. Place chocolate in a piping bag and snip a small hole.
- Pipe a dollop of chocolate onto half of the cookies, and top each one with its match.[img src= “http://edibletimes.wpengine.com/wp-content/uploads/2012/08/IMG_6088.jpg” width=”300″ height=”200″]
- Drizzle any remaining chocolate over cookies with a zig-zag motion.