"Thin crispy cookies with milk chocolate in between." — A Miller
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milk chocolate chips
I love these cookies. They are always the ones people request. However, I find that they are better crispier (and easier to peel off the foil). Leave them in the oven 10 minutes instead of five to seven. :-)
I did not care for these at all, I am sad to say. Even with heavily greased foil (and in a second attempt, a heavily greased nonstick cookie sheet), these cookies were quite difficult to get off the foil / pan (I tried removing them immediately after coming out of the over). To be fair, several of the cookies did come off the pan / foil with only partially broken edges, but to me, any breakage is unacceptable. I bake constantly and have never had this much trouble removing cookies from a pan. I think another reviewer mentioned "chiseling" them off ... sounds about right to me. I tried cooking them for 5-7 minutes, then 10 minutes as per other reviews. Neither time really yielded a good cookie. I was looking for something thin, crispy, buttery and delicate. These ended up being chewy, candy-like, brittle, and fragile. I really had high expectations for these cookies, and I am by no means a novice when it comes to baking. Sorry, these were not at all what I wanted, and I will not be making these again.
I LOVE this recipe! I was so excited with how these turned out. They are a really elegant looking cookie and quite unique. I’m definitely going to make these for gifts and such since they make a pretty presentation and it’s something that will stand out from the usual butter/sugar/spritz/chocolate chip cookies. They look like something you’d have to get at a specialty bakery and are very yummy. Because I like chocolate, I made one change to the recipe and that is I added two Tablespoons of unsweetened cocoa powder. I took a chance and added the cocoa the first time I made them since there was a comment that this recipe was too sweet. I figured the cocoa would be a good counter to the sweetness and I like dark chocolate anyway. On my opinion, it was a very tasty move. I always enjoy reading helpful hints from other’s reviews, so I hope someone else will find this suggestion useful. Next time I make these, I think I will use special candy making chocolate (the kind that hardens back) so that the cookies are less messy. (Although melted chocolate on your hands isn’t all that bad a thing!) I prefer dark chocolate so that's what I used. I also used parchment paper, but I imagine release foil would work just as well. I agree with other’s suggestions about the cooking time. I made a few trays crispy and a few chewy, both were great. Just pay attention to the level teaspoon of batter and the space on the cookie sheet or else you get a giant blob of stuck together cookies. Ha
This has become one of my favorite cookie recipes. A variation I've used (and really like) is dark chocolate in place of the milk chocolate. Keep a close eye on the color while baking - they brown up at once and should not be overcooked. I typically use convection baking at 350 for 7 minutes then watch them constantly until light golden across the cookie.
Excellent cookies, I have been making these for years and they are very popular. I definitely recommend using parchment as the foil seems to stick.
Also, I find if you roll the batter into small balls and then spread them onto to parchment paper using a spatula that has been sprayed with cooking spray - I get a much better looking and consistent shaped cookie.
Make sure you give your self a few hours to make these, they are a bit of work and can be time consuming, but well worth the effort.
I loooove these cookies! One of my favorites from the Italian bakery :) Couple of suggestions to make them perfect: Use parchment paper. These are pretty sticky. I was using my fancy pants thicker aluminum cookie sheets and they weren't cooking/spreading fast enough. Switched to my flimsy cheap nonstick cookie sheet (still with parchment) and viola! Perfect browning on the edge and reduced cook time. Use a little more than the recommended teaspoon. In the bakeries these aren't so "holey" and are a satisfyingly sweet and sticky cookie. Lastly, give them a little smoosh before baking since they don't spread enough on their own to make a flat thin cookie. Don't flatten them completely, but don't leave them as round balls either. Thanks for the recipe! This NY'er has Italian cookie fever in MN :)
I was so very excited to find this recipe - my daughter and I bought a florentine cookie the other night to share (it had a 6" diameter!). I was telling her that I used to make them and that I would look up the recipe - This is it - the exact recipe I used to make - Yea! I am going to make this next week for work - and my daughter and I are going to make these for us (=
*edit* Made these yesterday - just as good as I remember . . . They are more time consuming than I usually take on (time is a precious comodity!). I had to do one pan at a time, only ten cookies per pan (I did double it - that's on me (= ), I used parchment paper, which worked well. Eight minutes worked perfectly in my oven . . . One of my doctors told me this is the best thing I've ever brought in =D Enjoy!
These were really good. I added about 1/2 cup of slivered almonds and baked for 8 minutes. I also used semi-sweet chocolate instead of milk. I recommend flattening the cookie a bit before baking.
* Percent Daily Values are based on a 2,000 calorie diet.
Milk Chocolate Florentine Cookies
Serving Size: 1/42 of a recipe
Servings Per Recipe: 42
Amount Per Serving
Calories from Fat: 53
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