Copycat Milano Cookies

• Vegetarian

• Refrigerated

  • 1 Egg white
  • 2 Eggs

• Baking & Spices

  • 2 1/2 cup All-purpose flour
  • 1 tsp Baking powder
  • 1 cup Dark chocolate chunks
  • 1/2 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 1/2 tsp Vanilla extract

• Dairy

  • 1 2 cup sticks Butter, unsalted

Found on livingsweetmoments.com

Description

Directions

• Preheat oven to 325 degrees F.
• Line 2-3 cookie sheets with parchment paper
• In a bowl place the flour, salt and baking powder together. Mix to combine
• In the bowl of a mixture, cream together the sugar and butter on medium speed. About 3-4 minutes
• Scrape the borders and bottom of your mixer with a spatula
• Add the eggs and the egg white on at a time and mix well after each addition
• Pour in the vanilla extract
• In 2-3 batches, add the dry ingredients
• Cut the corner of a zip-top bag and insert a round piping tip on that corner (optional)
• Add the cookie dough into the zip-top bag and pipe wide logs on the cookie sheet. Make sure they are separated as they tend to expand in the oven
• Bake for 13-14 minutes or until browned on top
• Remove from oven and let them cool on a cooling rack (they will get crunchy at this point)
• Melt chocolate in a small saucepan
• Spoon melted chocolate on the bottom surface of a cookie. Sandwich with another cookie
• Let this mixture dry at room temperature
• Enjoy!
• Keep cookies fresh in an airtight container

Nutrition