A handsome cookie, and Robyn's favorite, we like this buttery cookie for its crispy texture and sweet but salty flavor. We think of it as a lighter alternative to shortbread.
We all love Brussels for their crumbly, buttery texture and the slight chewiness that comes from little bits of oatmeal.
The cookie has a nice soft and chewy texture, but needs more of the strawberry jam.
These have a great caramel-y, burnt sugar taste, as well as a fantastic super-crisp texture.
Verona (Apricot Raspberry)
Same as the Strawberry: tasty, but more jam please!
We liked the dark chocolate against the super-crisp, slightly salty cookie.
A superb little g-man: really crispy, with wonderful visible sugar granules on the top and sufficiently ginger-y flavor. These would get along famously with a hot drink.
Decent flavor, but it's sandy like shortbread instead of dense like a christmas sugar cookie or chewy like a year-rounder. Not a favorite.
Super crispy and sandy, these are a bit dry though quite lemon-y.
Milano Melts: Mint Chocolate Creme
Our previous ambivalence towards melts stands, but the mint creme is OK: not overly artificial-tasting.
Milano Melts: Dark Classic Creme
The melts aren't bad. The outside Milano part is as crunchy as always. The creme is gooey chocolate so while it's not amazing it is, of course, not terrible. Still, none of us here would choose these over a classic Milano. There's something a little off-putting about "melted chocolate" that hasn't actually been recently heated.
Milano Melts: Vanilla Creme
A bit different than the others because of the chocolate outside. The vanilla creme tastes a lot like frosting, which some of us liked.
Milano Slices: Sweet Toffee
Similar to the Crunchy Almond slice, the Sweet Toffee has a sharper crunch and the added flavor and sweetness of toffee.
There is a lot of orange flavor here...maybe too much. The taste is a bit grating and artificial.
Tastes like childhood to all of us. Milanos are still as satisfying and delicious as they were back then.
Milano Double Chocolate
In Leandra's words, these are everything good and right in this world but double.
Milano Milk Chocolate
These are as good as the original, and better if you prefer milk chocolate.
Almost as classic as the original Milano, these are super scrumptious and deliciously minty.
Soft Baked Chunk: Montauk Milk Chocolate
More Soft Baked, more bad news. The big chunks of milk chocolate are nice, but they have the same strange soft baked flavor and texture (if you aren't sure what we're talking about, these cookies are comparable to Mrs. Fields chocolate chip cookies).
Soft Baked Chunk: Captiva Dark Chocolate Brownie
These got an especially hard review, as Sam said they tasted like brownie cardboard.
Chunk: Chesapeake Dark Chocolate Pecan
The Chunk series aren't as bad as the Soft Baked but no one was a big fan. They are too crunchy in the same way that the soft ones are too soft: neither kind seems like they were created through any normal baking method. The flavor here is much better, though, with a large hint of butter that is nice.
Chunk: Tahoe White Chocolate Macadamia
The white chocolate make the already sugary cookie a bit sweet, but the macadamia nuts balance this out nicely.
Chunk: Nantucket Dark Chocolate
One of the generally preferred big cookies, but not as good as the Double Chocolate Nantucket Dark Chocolate.
Chunk: Maui Milk Chocolate Coconut Almond
Tastes a lot like the Sausalito, except with the barest hint of coconut. This coconut definitely comes from extract; there are no shards to speak of.
Chunk: Lexington Milk Chocolate Toffee Almond
This one was very similar to Maui and Sausalito, except with some toffee pieces.
We were both pleasantly surprised and slightly disappointed by this one. The cake was surprisingly tasty, with the flavor of a good sheet cake, and the frosting simply tasted like packaged chocolate frosting. It's good, it just isn't really a milano, and the crumbled cookies on top didn't fool us.