Flavored Chocolate Filled Butter Cookies

If you are a fan of the classic Milano cookies from the grocery store, you will love this reimagined version! Crisp, crumbly butter cookies are filled with your choice of smooth, flavored dark chocolate ganache. The perfect cookie to accompany a hot cup of coffee, and so much better than store-bought!

Recipe by: Jessica Ellington

Level of Difficulty: Easy

Yield: About 8 dozen sandwich cookies

Bake Time: 20-25 Minutes

Ingredients:

Butter Cookies

320g                             Unsalted butter, softened at room temperature    

160g                             Powdered sugar

4g                                 Salt

50g                               Whole egg, room temperature             

80g                               Whole milk, room temperature   

5g                                 Pure Vanilla Extract

350g                             All purpose flour

Flavored Chocolate Ganache Filling

200g                          Perla 64% Dark Chocolate

85g                            Heavy cream

1g                              Salt

As needed                 Dreidoppel Flavor Pastes, variations below 

Special Equipment and Assembly

Pastry bags

16mm Plain piping tip

11mm Plain piping tip

Immersion blender

Filling Variations:

To create your desired filling, simply select your Flavor Paste from the guide below and add in the recommended dosage on the packaging. You can always add more to reach your desired taste.

Mint Chocolate: Crème de Menthe Flavor Paste - 2% (20g:1000g)

Black Forest: Black Forest Cherry Brandy Flavor Paste - 3% (30g:1000g)

Chocolate Orange: Orange Flavor Paste - 3-5% (30-50g:1000g)

Chocolate Caramel: Caramel Flavor Paste - 5% (50g:1000g)

Chocolate Bananoffee: Banana (3%) and Toffee Flavor Pastes (5%)

Chocolate Raspberry: Raspberry Flavor Paste - 3-5% (30-50g:1000g)

Chocolate Almond: Vienesse Almond Flavor Paste - 5% (50g:1000g)

German Chocolate: Coconut Smooth (5-7%) and Walnut Flavor Pastes (2%)

Instructions:

Butter Cookies

1.) Preheat oven to 325°F, convection. In the bowl of stand mixer with a paddle attachment, cream the butter, powdered sugar, and salt on medium speed for four minutes. Separately, combine the egg, milk and vanilla.

2.) With the mixer running on low speed, slowly add in the milk mixture. Continue mixing for 1 minute. Add the flour and mix for 30 seconds on low speed.

3.) Transfer dough to a pastry bag fitted with a 16mm piping tip. Line sheet trays with parchment paper. Hold your piping bag at a 90-degree angle 3mm above the parchment paper. Pipe cookies that are 5cm long by 2cm wide.

4.) Bake the cookies at 325°F convection, low fan for 20-25 minutes or until edges are a light golden brown. Cool completely before filling.

Flavored Chocolate Ganache Filling

1.) Bring heavy cream and salt to a boil. Pour hot cream over the chocolate and allow it to melt slightly before emulsifying with an immersion blender.

2.) Add Dreidoppel Flavor Paste(s) of choice, and continue to emulsify. Allow ganache to cool to 70-75°F before piping.

Assembly

1.) Using an 11mm plain piping tip, pipe flavored chocolate ganache filling onto half of the butter cookies.

2.) Top frosted cookies with the other halves of the butter cookies and press together. Enjoy!

Pictured above: Perfectly crisp, buttery cookies surround a layer of smooth, velvety dark chocolate ganache in this reimagined version of the classic Milano cookie. 

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