Chocolate Dulce de Leche Cookies

Posted by Chocolatier Jason Vishnefske on 17th Jan 2017

Dulce de leche cookie with chocolate

Chocolate and Dulce de Leche Cookie Sandwich

These cookies are absolutely amazing; this is my go to recipe when I have to bake for parties, any large group of people and even to make edible gifts; remember always to keep a batch at home, if you don’t you will regret it later, believe me.

The best part of these cookies is all the chocolate that they have on top. This is why we are going to use just the best quality chocolate. I recommend using Organic Dark Chocolate Couverture Hispaniola 60% from Santa Barbara Chocolate.

Interesting fact: “Hispaniola is the first cacao Christopher Columbus tasted when he arrived in the New World.”

Ingredients:

  • 3 cups of all purpose flour
  • 2/3 cup of sugar
  • 1 ¼ cups of butter (room temperature)
  • 2 large eggs
  • 2 tbsp of vanilla extract
  • 1 cup of Dulce de Leche
  • 8 oz. of 60% dark chocolate
  • Chocolate sprinkles
  • Instructions:

    For the cookies:

  • Pre heat your oven to 350° F.
  • In a large bowl, add you room temperature butter and start whisking until it gets creamy and pale.
  • Time for the eggs and the vanilla extract; incorporate one egg at a time, keeping the mixer on in a low speed.
  • Add the all purpose flour and sugar into the bowl; remember to always sieve your flour to avoid a clumpy batter.
  • Fold the dry ingredients in until the mixture is all well combined.
  • You can make the shapes of these cookies either with the help of two spoons, using cookie cutters or even a pipping bag and your favorite tip. (I recommend using medium – large size tips)
  • Lay a piece of parchment paper over your tray and start placing your cookie batter. Do not forget that cookies always expand a little bit inside the oven so be careful to leave enough space between them.
  • Bake for 20 minutes or until they begin to get golden on top. I like my cookies to get really gold so I usually bake them an extra minute or two.
  • Let the cookies to cool down before start to assemble them.
  • To assemble the cookies:
  • In a bain marie, also known as *double boiler, start melting your Hispaniola dark chocolate. Stir from time to time. This method is going to prevent burning the chocolate in the microwave or even if you melt it directly on the stove.
  • When your chocolate is completely melted, set it aside and wait until is room temperature.
  • Take one of your cookies and with a table knife spread a little (or a lot) of dulce de leche on it.
  • Take a second cookie and stick them using the dulce de leche as glue to make a cookie sandwich.
  • Assemble all your cookies and place them over a tray, take your room temperature melted dark chocolate and with a spoon or a piping bag start pouring it on top of the cookies. You can do the lines in a pattern or the way I like to do them: free style. Put some chocolate sprinkles on.
  • Now it is time to chill them for 10 – 15 minutes in the refrigerator just to help them to set right.
  • *Double Boiler: To make a double boiler you have to place a bowl or a pot on top of a pan of simmering water. The bowl that is on top does not have to touch the water, the steam is what is going to help you to heat the pot. 

    chocolate dulce de leche recipe