Copycat recipe for a delicious twist on classic Milanos
Course: Cookie, Dessert
2 1/2cupsunbleached all-purpose flour
1cupunsalted butter,room temperature
1 1/3cupsgranulated sugar
10ouncesdark chocolate chips
zest of one orange,placed on a paper towel lined plate
Preheat oven to 325 degrees.
In a medium bowl combine the flour and salt. Set aside.
In a large mixing bowl combine the butter and sugar and beat with a mixer until light and creamy. Add the whole eggs, egg white and vanilla. Beat on medium-high until light and fluffy. Gradually add the flour mixture and beat on low until combined.
Prepare two sheets of parchment paper marked on the back with 3 rows of lines 2 inches wide, and 1 inch apart, then turn the paper over and place it on a baking sheet. Scoop the batter into a pastry bag or large Ziploc bag with a 1/2-inch hole cut at the end. Pipe the batter into 2-inch long strips about 3/4 inch wide and 1 inch apart.
Bake for 15-18 minutes or until the edges are lightly browned. Remove from the oven and rest the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool.
Match up the cookie halves in pairs of similar shape and size.
Place the dark chocolate chips over a double boiler until melted and smooth. Remove from the heat and cool for about 10 minutes.
Spoon the melted chocolate onto one cookie half and sprinkle with a pinch of orange zest. Gently press the other half on top and set on a rack until the chocolate is set. Repeat with the remaining cookies. Store in an airtight container.