If you were to ask me what my least favorite cookie was a month ago, it is quite likely I would say Milanos — I just don't care for them. Marshmallow cookies, on the other hand, I am quite fond of. So the outcome of this month's Daring Bakers challenge, which had us making both, was quite a surprise for me: the Milan Cookies were not only easier and more satisfying to make, but turned out to be incredibly delicious. The Chocolate Covered Marshmallow Cookies, on the other hand, were frustrating at every turn, and the results were still imperfect. (I am sure that the recipe is not at fault here, just me!)
My Milan cookies, which took just minutes to throw together, were softer and more flavorful than their store-bought brethren. The depth of citrus and dark chocolate and the delicate madeleine-like flavor of the cookies harmonized perfectly, while I find regular Milanos' flavor flat and sharp, and their texture dry.
Unfortunately, I can't say the same of the marshmallow cookies. I used very nice ingredients, so the results taste alright, but unfortunately, just about everything else about them went wrong. While I did eventually get some serviceable, if rather flat, marshmallow cookies made, I struggled at every turn. First, it seemed like the recipe made far too many cookie bases. Then my runny marshmallow had trouble staying on the cookies and firming up. I decided to temper my chocolate topping rather than add oil, and even though I've done that many times with no problems, on this project it took me two tries, and even then the chocolate coating was a little soft. I was so glad to be done with these cookies, I just chalked all my troubles up to the humidity and sat down with a beer and a plate of those delicious Milan cookies to recover from the stress!