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Homemade Mint Chocolate Milano Cookies
Homemade Mint Chocolate Milano Cookies
Homemade Mint Chocolate Milano Cookies
Homemade Mint Chocolate Milano Cookies cover
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From the Cook
From the Cook
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Homemade Mint Chocolate Milano Cookies

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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Create a template on one piece of parchment paper with 2" lines. You'll place this underneath the other pieces of parchment paper as a guide for piping the batter.
2
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In a large bowl, cream together the butter, powdered sugar, salt, and vanilla until light and fluffy.
3
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Add the egg and egg whites and beat on high speed until fully combined.
4
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Add the flour and mix on low speed until just combined.
5
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Transfer batter to a piping bag with a ½" round piping tip.
6
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Place the template on a baking sheet and another piece of parchment paper on top. Pipe the batter onto the 2" lines. To smooth out the pointed ends, dip a finger in water and gently pat them down.
7
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Place the baking sheets in the fridge for at least 20 minutes. This prevents the cookies from spreading too much!
8
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Meanwhile, preheat the oven to 350 degrees F.
9
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Bake the Milano cookies, one baking sheet at a time, for 8-10 minutes or until just barely golden brown on the edges. Allow them to cool completely on the baking sheet.
10
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In a small saucepan, bring the heavy cream to a simmer, or about 190 degrees F.
11
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Add the chocolate, then place a plate on top for one minute. Remove the plate, then stir with a rubber spatula until smooth.
12
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Stir in the mint extract, then transfer to a piping bag with a small round piping tip. Place the piping bag in the fridge until the ganache has firmed up to a pipe-able consistency.
13
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Assemble the Milano cookies with the mint chocolate ganache. Enjoy immediately or place in the fridge to crisp up like a store-bought Milano cookie!

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Tips & Tricks (5)

  • Chill Your Dough Thoroughly ❄️
    Refrigerate the cookie dough for at least 2 hours before baking to prevent spreading and ensure crisp, thin cookies that properly hold the ganache center without becoming too soft.
  • Temper Your Ganache for Smoothness 🍫
    Heat heavy cream to just below boiling before pouring over chopped dark chocolate, then let it sit 1-2 minutes before stirring to create a silky, glossy ganache that sets evenly between cookie layers.
  • Use Egg Whites for Crispness 🥚
    Whip egg whites to stiff peaks before folding into your batter to incorporate air, creating an extra-crispy, delicate cookie texture that mimics the commercial Milano style.
  • Balance Mint Extract Carefully 🌿
    Start with ½ teaspoon of mint extract and taste as you go, as this ingredient is potent and can quickly overpower the cookies if you exceed ¾ teaspoon total.
  • Sandwich While Ganache is Warm ⏱️
    Assemble cookies with the ganache filling while it's still warm and pliable (about 2-3 minutes after preparation) to ensure proper adhesion and a smooth, even layer between cookie pairs.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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