Homemade Milano Cookies
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5
16 reviews
Excellent
Homemade Milano Cookies
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Homemade Milano Cookies combine a tender, buttery cookie base with a smooth, rich hot fudge center. The cookie dough is made by aerating butter with confectioners' and granulated sugars, mixing in vanilla and milk, then incorporating flour and salt. This dough is then baked and paired with chilled homemade fudge, resulting in an elegant cookie featuring a soft crumb and decadent chocolate filling.
Description
These Milano Cookies start with a base of creamed unsalted butter and sugars, whipped until fluffy for lightness. Milk and vanilla add moisture and flavor, followed by gently mixing in sifted flour and salt to develop a tender dough without overworking. The dough is shaped and baked to create a soft, slightly crisp textured cookie.
The key to the Milano is the hot fudge center, suggested to be made in advance and chilled overnight for optimal consistency. Once the cookies are cooled, the fudge is sandwiched between two cookie layers to create the finished treat with a creamy, rich chocolate core enveloped in a tender cookie shell.
This cookie is well-suited for dessert or gifts, offering a balance of buttery dough and chocolate richness. Proper mixing and chilling of the fudge are important for achieving the classic Milano texture.
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Ingredients
- 2 ticks butter at room temperature, unsalted
- 1 cup confectioners’ sugar sifted
- 1/3 cup granulated sugar
- 1/2 cup milk at room temperature, whole
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour sifted, unbleached
- 1 teaspoon kosher salt
- 1 1/2 cups hot fudge (we suggest making this the day before and refrigerating it overnight)
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 5 to 10 seconds. Add the sugars and mix on low speed just until incorporated. Increase the speed to medium and beat the butter mixture until it's aerated (that means fluffy) and looks like frosting, 2 to 3 minutes. Scrape the sides and bottom of the bowl with a rubber spatula to everything together.
- Pour the milk and vanilla in a liquid measuring cup. In a bowl, whisk together the flour and salt.
- Add the milk and vanilla to the butter mixture in the bowl and mix on medium speed for 45 seconds to 1 minute, or until nearly completely incorporated.
- Add the flour mixture to the bowl all at once and mix on low speed until everything just comes together, approximately 30 seconds. Scrape down the sides and mix for another 30 seconds to a minute to ensure the batter is homogeneous. Remove the bowl from the stand mixer. With a plastic bench scraper, bring the batter completely together by hand.
- Fit a pastry bag with the Ateco tip #895 and fill it with the cookie batter.
- The most challenging part of making these cookies is piping the batter so that the cookies are the same size. To make it easier, fold sheets of parchment paper into thirds like a business letter, using the folds as a template for piping. (For this recipe, make 4 sheets of parchment paper the same dimensions as a half sheet pan (13 by 18 inches). Fold each sheet of parchment into thirds lengthwise like a business letter. Line 4 half sheet pans with the folded parchment paper and spray with nonstick cooking spray. (Alternatively, if you don't have enough pans, you can put the parchment paper directly on the counter and transfer the paper and piped cookies to a sheet pan when a pan frees up.)
- Holding the pastry bag at a 90-degree angle, pipe 3 rows of 2 1/2-inch-long strips of batter onto the parchment, up to 20 cookies per pan, using the folds in the parchment paper as a guide. As you pipe, keep the pastry tip close to the parchment paper. To release the cookie batter from the tip, run the tip back over the top of the cookie. Refrigerate the sheet pans until firm, at least 20 minutes, working in batches if refrigerator space is limited.
- Heat the oven to 350°F (177°C).
- Bake 1 pan of cookies at a time for 10 minutes. Rotate the pan and bake until the edges are golden brown and the tops are firm, 4 to 6 minutes more. Let the cookies cool completely on the pans. They'll crisp as they cool. Meanwhile, bake the remaining cookies, 1 pan at a time.
- When you're ready to assemble the Milano cookies, in a stand mixer fitted with the paddle attachment, whip the hot fudge until it lightens to the color of milk chocolate and looks like frosting, 3 minutes.
- Fit a pastry bag with the Ateco tip #895 and fill the bag with the hot fudge.
- Line 2 half sheet pans with parchment paper. Sort through the cookies and pair them in sets of 2 cookies of almost identical or similar size. Turn half the cookies over. Pipe even strips of hot fudge down the length of the upturned cookies, leaving a small amount of room at the ends. Top each frosted cookie with the flat side of a second cookie and press lightly to adhere.
- Place the Milano cookies on a parchment-lined sheet pan and refrigerate until set before serving. (The cookies can be refrigerated in an airtight container for up to 5 days—as if they'll last that long.)
Equipments used:
Nutrition Information
Show Details
Serving
1cookie
Calories
144kcal
(7%)
Carbohydrates
20g
(7%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
14mg
(5%)
Sodium
111mg
(5%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 36servings
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 144kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 111mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
16 reviews
Excellent
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