There are a few storebought cookies that I absolutely ADORE, in all their sugary, processed glory. Oreos, obviously, are in the top 5 (Trader Joe Joe’s? Even better), but Milanos probably take the number one spot.
I was suuuperrr skeptical about homemade Milanos. I mean, Milanos are a pretty unique cookie. It’s not like replicating brownies or chocolate chip cookies or something. Their shape and crispy crunchy texture…how would it turn out?
BETTER. Flecks of vanilla bean, rich dark chocolate, and buttery cookies.
I know homemade Milanos seems daunting, but trust me, these are definitely worth a try!
2 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 cup unsalted butter (2 sticks), softened
1 1/3 cups sugar
2 whole eggs
1 egg white
2 teaspoons vanilla extract (or 1 scraped vanilla bean)
8 ounces dark chocolate, chopped
Zest of one orange (optional)
Preheat oven to 325° F. Line two baking sheets with parchment or silpat mats. Combine flour and salt together and set aside.
Cream together butter and sugar in a large bowl. Add in whole eggs and egg white, then vanilla, and continue to beat on high until light and fluffy. Lower speed and gradually beat in flour mixture until just incorporated.
Transfer batter to a ziploc bag with a 1/2-inch hole snipped in one corner. Pipe batter into 2-inch long strips. Bake for 13–15 minutes, or until the edges of the cookies just begin to brown. Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to cooling racks. Allow cookies to cool completely.
Arrange cookie halves in pairs of similar shape and size. Melt chocolate in a double boiler until smooth, then remove from heat and let cool for 10 minutes.
Spoon the chocolate onto one cookie half, and sprinkle on a pinch of orange zest. Gently press the other half on top until the chocolate just reaches the edges. Repeat with the remaining cookies and let the sandwiches sit until the chocolate has set. Any extra cookies will keep well in an airtight container in the freezer.