Recipe by A Miller
"Thin crispy cookies with milk chocolate in between."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
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.
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.
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
We have over 150 different ways to take chicken from everyday to gourmet.
All the tenderest leaves, baby vegetables, and early fruits are ready for the picking.
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
See how to make one of our most popular cookies.
See how to make chocolate chip cookies with some cinnamon snap.
Bake your favorite thin chocolate mints into these melt-in-your-mouth cookies.