MILANO DARK CHOCOLATE COOKIES RECIPES

Steps:

• Adjust an oven rack to center position and preheat to 350°. Line 2 baking sheets with parchment paper. Make the ganache: Add chopped chocolate to a medium heatproof bowl. In a small pot, bring the cream to a low boil. Immediately pour the hot cream over the chocolate. Let sit for 2 minutes, then lightly whisk to create a smooth sauce. Set aside. (At this point the ganache will be quite loose. But by the time the cookies are cooled, it will be thick enough to pipe between the layers. If it’s still too loose, refrigerate it for 5 minutes and stir.) Make the cookies: In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, cream together the butter and sugar on medium speed. In a small bowl, use a fork to break up the whole egg. Add the egg white and mix to combine. With the mixer running, add the eggs a little at a time, making sure that it is fully incorporated before adding the remaining eggs. Stir in the vanilla extract and milk. Using a spatula, fold in the flour to completely combine. Move the cookie batter to a piping bag fitted with a large round (1/2") tip. Pipe the batter directly on the baking sheets. They should be piped about 3” long and at least 1.5” apart from one another, as they will spread in the oven. Bake both sheets simultaneously for 15 minutes, rotating the pans at the halfway mark. Continue baking until cookies are golden brown at the edges. Transfer to a cooling rack. Fill the cookies: Once cookies are fully cooled, pipe or spoon a teaspoon of ganache between the cookies to make sandwiches. (Not too much or it will spill out the sides.) If you need to serve the cookies immediately, refrigerate 5 to 10 minutes to help the ganache set up. 

Steps:

• Preheat oven to 350°F and line four or more baking sheets with silicone mats or parchment paper (use as many baking sheets as will fit in your oven).
• In a large bowl or bowl of a stand mixer, cream the butter. Add sugar and mix until combined. Add egg whites gradually, then mix in the vanilla. Add flour and mix until just combined.
• Using a piping bag fitted with a 1/4 plain tip (#12), pipe 2-inch sections of batter onto the baking sheets about 2 inches apart.
• Bake in oven for 10 minutes or until edges are a light golden brown. Remove from oven and let cool completely on baking sheet.
• To make the filling: In a small saucepan, scald the heavy cream (bring it to about 180°F). Pour scalded cream over chopped chocolate in a large bowl and whisk to melt. Add zest and stir.
• Spoon a thin layer of filling on the flat side of half the cookies. Press the flat side of another cookie down lightly on top of the filling. Repeat with remaining cookies. Place cookies in refrigerator for 10 minutes to set filling.