Welcome back to my test kitchen, and another episode of my new video series Make It Good! In this series, I sit down with an inspirational member of our community to hear their health story, and then take their recipe request and recreate it with healthier ingredients. But the question is : Can I Make It Good (again)?
Kaelynn’s Recipe Request
When Kaelynn requested a remake of her favorite Milano cookies, I thought, Oh sure, that’ll be easy. I figured I could use my classic shortbread base, melt some chocolate, and call it a day. But the very first bite told me otherwise—these needed that signature light, crisp snap with just the right amount of airiness inside. Not too soft, not too dense. Definitely not chewy.
What followed was a fourteen-test journey through cookie science: versions with extra arrowroot for crunch, one with just egg white for lift, another with only a yolk for richness. A few turned out more like meringues, some spread too much, others not enough. But after all the tweaks and test batches, we finally cracked the code.
The biggest breakthrough?
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