prep time: 10 minutes
bake time: 5-7 minutes each batch
cleanup time: 7 minutes
time spent procrastibaking: roughly 30 minutes.
hi friendly procrastibakers! after putting it off forever, i finally have 3 loads in the laundry as we speak (or as i type). i snuck down to the laundry room with a huge bag and another pillowcase full of clothes, towels, sheets– you name it, it had to get washed. i sorted, i pulled clothes right-side-out again, i even shoved it into respective bags– but ugh. taking it down to the laundry room, putting it in machines, waiting for the machines to finish, switching it over to dryers, waiting for the dryer to finish, folding everything, bringing it upstairs, hanging everything up… it’s almost as tedious to do as it is to type!
but i knew i couldn’t tackle laundry day without some kind of reward (and by reward i mean chocolate, not clean clothes). so i decided i’d try and recreate those delicious cookies: the milano. this delectable treat by pepperidge farms is one of my favorite store-bought cookies, and while my ultimate creation falls a little short of that brand name quality, it was an excellent first try. soft wafers, rich chocolate– it doesn’t matter if it’s exactly the same, it’s still going to be yummy. plus, this was super easy to do. laundry seems more manageable knowing i have these to look forward to!
- mixing bowl
- large stock pot
- small metal bowl
- baking sheet
- 1/2 stick butter
- 1/4 cup of confectioner’s sugar
- 2 egg whites
- 1/8 teaspoon orange zest (just a pinch, really)
- 1/3 cup all-purpose flour
- 1 cup chocolate chips
step one. preheat your oven to 400 degrees, and grease your baking pan with some non-stick spray or butter.
step two. put water in your stockpot, and bring it to a boil. pour the chocolate chips in your metal bowl, and let the bowl sit in the stockpot’s boiling water. do not mix the water with the chocolate– let the chips melt due to the heat. you could zap the chocolate chips in the microwave too, but that can lend a little bit of a burny taste to the chocolate, and this isn’t really that much more of an effort. once the chocolate is completely melted, remove from heat.
step three. in your mixing bowl, combine the butter and powdered sugar, and beat until creamy. add the egg whites one by one, whisking until they’re totally incorporated. then add the flour, which will (naturally) thicken the whole mix. finally, zest a little bit of orange peel into the mix– not too much, just enough to give the cookie a little bit of flavor.
step four. once the batter is ready, scoop it into a ziploc bag, and cut off the tip for piping. squeeze cookie-sized batter onto the baking sheet– but keep in mind that this mixture will spread in the oven, so try to keep your batter lines small. make sure you pipe an even number of cookies– these will serve as the sandwiches for your milanos!
step five. put the cookies in the preheated oven for 5-7 minutes, or until they’re crispy and golden. this is the other reason why you should pipe thin lines– if it’s too thick, the middles of the cookies will be more spongy than cripsy, and though they’ll taste good, it just won’t be the same milano you’re used to.
step six. remove the cookies from the oven when they’re done, and put on a clean surface. if they’ve run together, you can use a pizza cutter to separate the cookies. try and pair up cookies that match size-wise, so the chocolate filling doesn’t ooze out all over too much. spread a little chocolate on each cookie, and then sandwich them together in pairs. you can make it a little interesting too– i have some raspberry spread (as prepared in this post) so i’ll put that in my milano cookies as well as the chocolate, but you could also use nutella, marshmallow fluff, minty chocolate, other fruit– the options are endless! delicious!