Baking Cookies with the Daring Bakers

The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

I was excited this month when I saw that the Daring Bakers would be making cookies. I can trace my interest in cooking and baking back to baking cookies with my family, particularly my mom, for the holidays. To this day, I still love to bake cookies with friends and family.  So, I am always excited to discover a new cookie recipe (or in this case, two).

The challenge gave the option to make one or both of the recipes – I opted to make both.  In addition to my pictures and comments on the cookies, I have provided the links to the original recipes below.

Mallows (Chocolate Covered Marshmallow Cookies)
Recipe courtesy Gale Gand, from Food Network site

The mallows were a bit labor intensive, but I had an enjoyable time making them. I was especially excited to make them because the recipe included making homemade marshmallows, something I have wanted to do for a while. It was also the first time I have played with my new digital candy thermometer from Williams-Sonoma!

I’m not sure if I will make this exact recipe again – I wasn’t thrilled with the taste of the cookie base.  I am sure that the concept will inspire a few of my own creations, though.  I am looking forward to making some homemade marshmallows again sometime soon!

First, mix the cookie dough.  Form a disk and wrap with plastic wrap.  Chill for at least one hour.

Then, roll out the dough and cut into circles using a 1 1/2 inch cookie cutter (or in my case, the back of a pastry tip).  The recipe made a few more than 2 dozen cookies (about 10-11 dozen, actually).  I’m not sure if I did something wrong, but they tasted fine!

Once the cookies have cooled, prepare the marshmallows.  Start by mixing corn syrup, sugar, and water in a sauce pan and cooking to soft ball stage. Dissolve gelatin into the syrup and add to whipped egg whites.  Beat until stiff.

Pipe the marshmallow mixture onto the cooled cookies.  Coat with chocolate (I used 60% Cacao Bittersweet Chips from Ghiradelli – one of my favorites).

Milan Cookies
Recipe courtesy Gale Gand, from Food Network site

The Milan Cookies are based on one of my favorite store bought cookies.  I must say, though, that I think I prefer the store bought version to this recipe. I found the lemon extract in the recipe to be just a bit overpowering in the cookies.  Next time I make them, I think I will use slightly less extract.

Overall, the cookies were pretty easy to make. I found that the cookies turned out better made a bit larger than the recipe called for, though.  Instead of using a 1/4 inch tip and piping one inch of batter for each cookie, I used a 1/2 inch round tip and piped closer to 2-3 inch lines onto the baking sheet.  The cookies turned out to be approximately the same size as the store bought cookies.  I did bake them for an extra minute or so to make sure they were done.

Prepare the batter in a mixer, then pipe the cookies onto a parchment paper lined cookie sheet.

To prepare the filling, first scald the heavy cream.  Add to the chocolate (again, I used 60% Cacao Bittersweet Chips from Ghiradelli) and zest from one orange. Spread the mixture onto the flat side of one cookie, topping with a second cookie to form a sandwich.

36 Responses to Baking Cookies with the Daring Bakers

  1. I am SO impressed! CAn I just tell you, I was craving Mallows so badly the other day, and I don’t even like them! But these… wow… these… I absolutely have to make these! Both version! so, so impressed! But I am sorry that you didn’t like them so much!

  2. They both looks and sounds delicious!
    Love your step-by-step photos!
    I’m so sorry, that you didn’t love them.
    Nicely done!

  3. WOW, your Mallows are perfect little kisses, and the chocolate set up perfectly. Love them presented in the little paper liners. As for the Milanos, I would swear those were by Pep Farm! Amazing job!

  4. Incredible, both of your cookies look flawless! I really like the star tip you used to pipe the marshmallows with- it’s such a cute finishing touch.

  5. Your Daring Bakers Challenge looks so good! I only did one recipe for the challenge because I ran out of time to do both…darn thesis. I’m going to post my DB challenge later tonight since I had to post the BSI challenge this morning….two post in one day! I’m so glad you are going to participate in the BSI challenge this week, I can’t wait to see what you make!!!

  6. Awesome job, Jen!!! I love how the Milan cookies came out. They’re one of mt favs!! I wish I had some right now. You don’t shipping some over, do ya? ;-)

  7. Wow, you make beautiful cookies! I am not fond of chocolate, so I won’t lie and say these look mouth wataeringly great, but I know my family would think so as they love chocolate. The cookies are great looking and the little marshmallow ones so cute. I love how you display them. You are one very organized and neat baker! Great photos.

  8. Don’t you just love homemade marshmallows? And I also agree about the lemon being a bit too strong in these cookies but they were pretty tasty just on their own, without the chocolate. Both of your desserts look great!

  9. Jen,
    Very nice job with your photos in this post. Looks like you stepped up to the plate and bat a home one on this baker’s challenge.

  10. Picture of perfection. Love the detailed photographs too. I got the numbers going a ‘bit’ way out too!! LOL…2 dozen??? II got about 8-9 dozen mallow bases. I tried just the Mallows, & LOVED them!!

  11. These are lovely – and the photos are fantastic! I’m glad you included a photo of your Milan batter – did not look a thing like mine, which leads me to believe that I did indeed make a serious error…and also makes me think it’s worth trying again…