Homemade Milano Cookies

Have you ever tasted a Milano cookie? They are the most delicious cookie on the face of the earth, hands down, in my opinion. I can (and might have on many occasions) eat an entire bag in one sitting. Granted, they only come twelve or so in a bag, but when the serving size is two cookies, that's pretty bad. (But come on, who eats just two cookies? That's ridiculous.)

So when I found a recipe for homemade Milanos, I knew I had to try it. Since I prefer the double chocolate variety, I left out the orange zest and the lemon extract.

This recipe was pretty spot on with how many it yielded. In hindsight, I would have preferred more chocolate on each cookie, but that's just a gluttonous personal preference.

In my opinion, they didn't taste much like Milanos. Not that they weren't good - they are, quite good actually, and the chocolate filling is delicious - they just don't remind me of Milanos, other than the way they look. The texture is quite different, as well. They're slightly spongier than Milanos are, though I found when I put a few in the fridge that they became crispier and, thus, closer to the texture of a real Milano.

Not all of my cookies turned out nice and round. Some were bigger than others, some had pointy edges, some even turned out triangular. I wasn't worried about it.

I think this recipe called for too much sugar, so if I try to make these again I'll use less. It's probably not a bad thing that these didn't turn out tasting exactly like Milanos because I'm sure I already eat too many of them as it is - the last thing I need is batches and batches of them sitting around my house. My scale will thank me.