My son loves those Milka cookies with chocolate in the middle, but they're always super expensive at the supermarket. I've tried copying the recipe before but I can never get that fluffy texture and the chocolate always melts in the oven. Does anyone know the secret?
I've also tried and it was always a disaster in the oven. The texture gets hard or shrivels, and the chocolate turns into a puddle even if you use those chocolate chips. The secret is in three things: first, you need to use butter that's really soft (like leaving it out of the fridge for about 20 minutes) beaten with refined sugar, not brown sugar. Second, don't mix everything together - you beat the butter with the sugar really well, then add the egg one at a time, and only then add the flour little by little. And the third, which is the most important, is putting the chocolate AFTER you've made the dough already on the tray, not mixed in before. Get some dough that's already cold (like leave it in the fridge for about 30 minutes) and make tiny little balls, bury a piece of Nestlé or Lacta chocolate (that little square, nothing like chips that melt) right in the middle, then cover it with a tiny bit more dough.
Oven at 170°C for about 12 to 15 minutes max - don't let it brown too much, it has to come out still kind of pale on top, because it keeps cooking a little bit after you take it out of the oven. The difference with actual Milka is that they use that creamier chocolate, so if you want it to be identical try it with quality chocolate or even Lindt in tiny pieces. I made a batch last week and everyone swore it was from the brand, it really does end up with that soft texture on the inside and the chocolate half melted but not liquid. It's worth trying.
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