Homemade Milano Cookies | Episode 1138

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

granulated sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories significantly.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate has less sugar and more antioxidants.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: whole wheat flour

Almond flour is gluten-free and adds nuttiness.

In a standing mixer with a paddle attachment, add granulated sugar and softened unsalted butter, mixing until well combined for about a minute on medium speed.

Add 1 egg, a little bit of milk, and vanilla extract (plus a little extra vanilla) to the mixture and mix until combined.

Add cake flour and salt to the mixture and mix until the cookie dough comes together.

Transfer the dough to a small bowl and refrigerate for 30 to 45 minutes to let it set and firm up.

Preheat the oven to 350°F (175°C) and prepare two baking sheets with parchment paper.

Place the chilled dough in a large disposable piping bag, snipping the bottom to pipe the dough.

Pipe the dough into little ropes on the baking sheets, keeping them a couple of inches apart.

Bake in the oven for 10 to 12 minutes, until they are a beautiful golden brown color.

Let the cookies cool completely on a wire rack after baking, which took about 14 minutes in the oven.

Melt semi-sweet chocolate chips in a bowl and let them sit for about 5 minutes until spreadable.

Spread a layer of melted chocolate on the flat side of half the cookies and sandwich them with the remaining cookies.

Let the chocolate set before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens