Double Chocolate Milanos

{almost perfected}

1 cup butter
3/4 cup sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1 tablespoon butter
2 teaspoons water
1 cup semisweet or dark chocolate chips

  1. Preheat oven to 325 degrees.
  2. Cream together the 1 cup butter and sugar. Add vanilla extract, water and flour; mix until smooth.
  3. Measure level teaspoons of dough, roll into a ball and smash into a Milano shaped oval into your palm. (Dough will not flatten significantly during baking, so take a minute to shape into a nice, flat, oval.) Place on ungreased cookie sheet 3/4″ apart.
  4. Bake for 14 to 17 minutes (appox.) or until they have a golden honey color (not brown).
  5. Cool for 5 minutes while preparing chocolate. Microwave chocolate chips and the 1 tablespoon butter until smooth. (Heat for 1 minute, stir; continue heating for no more than 15 seconds at a time and stirring at each interval.)
  6. Using a pastry brush or the back of a spoon, spread chocolate on the flat side of each cookie. (Careful not to make a mess of this process. Cookies will look much better if the chocolate is carefully placed.)
  7. Let harden for 30 mins to 1 hour. Match similarly shaped cookies together. (Pressing too hard will cause the chocolate to overflow.) Let harden in the fridge for 1-2 hours.

update:
I just discovered that Gale Gand has a recipe for these.  Here’s her’s:

12 tablespoons butter, softened
2 1/2 cups powdered sugar
7/8 cup egg whites (from about 6 eggs)
2 tablespoons vanilla extract
2 tablespoons lemon extract
1 1/2 cups flour
Cookie filling, recipe follows
Cookie filling:
1/2 cup heavy cream
8 ounces semisweet chocolate, chopped
1 orange, zested

Cream the butter with a paddle attachment then mix in the sugar. Add the egg whites gradually and then mix in the vanilla and lemon extracts. Add the flour and mix until just incorporated. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
Cookie Filling: In a small saucepan over medium flame, scald cream. Pour hot cream over chocolate in a bowl. Whisk to melt chocolate, add zest and blend well. Set aside to cool (the mixture will thicken as it cools). Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top. Repeat with the remainder of the cookies.

Advertisements



    Leave a Reply

    Fill in your details below or click an icon to log in:

    WordPress.com Logo

    You are commenting using your WordPress.com account. Log Out / Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out / Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out / Change )

    Google+ photo

    You are commenting using your Google+ account. Log Out / Change )

    Connecting to %s



%d bloggers like this: