Ingredients
1 ¼ cups all-purpose flour
½ teaspoon kosher salt
8 tablespoons unsalted butter, room temperature
1 ¼ cups powdered sugar
1 large egg white, room temperature
1 large egg, room temperature
1 teaspoon vanilla extract
1 ½ tablespoons unsalted butter, melted and cooled
1 ¼ cups chopped dark chocolate
⅓ cup heavy cream
Mint extract (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour and kosher salt. Set aside.
- In a separate large bowl, beat the unsalted butter and powdered sugar together until light and fluffy, about 3-4 minutes.
- Add the egg white and whole egg to the butter mixture, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Stir in the melted butter until incorporated.
- Transfer the cookie dough to a piping bag with a round tip (or use a plastic sandwich bag with the tip cut off). Pipe 2-inch long strips onto the prepared baking sheets, spaced about 1 inch apart.
- Bake the cookies for 12-15 minutes, or until the edges are golden brown and the centers are set. Remove from the oven and let them cool completely on the baking sheets.
- For the ganache, place the chopped dark chocolate in a heatproof bowl. In a small saucepan, bring the heavy cream to a simmer over medium heat. Once it starts to simmer, pour the cream over the chopped chocolate.
- Let the mixture sit for 2-3 minutes to allow the chocolate to melt. Stir until smooth and fully combined. If you like, add a drop of mint extract to the ganache for an extra layer of flavor.
- Let the ganache cool to room temperature and thicken slightly before assembling the cookies.
- Once the cookies are completely cool, spread a layer of ganache on the bottom side of one cookie. Top with another cookie, pressing gently to sandwich them together.
- Allow the ganache to set before serving, about 10-15 minutes.
Notes
If using a different type of chocolate, you can use milk or white chocolate for the ganache.
Store the cookies in an airtight container to keep them crispy.
If you prefer a minty flavor, add mint extract to the ganache for a mint Milano version.
Refrigerate the cookie dough for up to 24 hours before piping if making ahead.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
