Chocolate alfajores
Chocolate alfajores are delicate, crumbly cookies sandwiched with velvety dulce de leche, offering a perfect balance of deep cocoa richness and caramel-like sweetness. The dough’s buttery texture yields to a tender bite, while the generous filling provides a luscious, melt-in-your-mouth contrast. A pinch of sea salt elevates the chocolate’s depth, making each bite more nuanced and satisfying. Worth every minute in the kitchen, these treats are ideal for pairing with coffee or milk—or simply devoured on their own.
Ingredients
- Butter150g
- Sugar70g
- Egg1
- Honey25g
- All purpose flour175g
- Cornstarch80g
- Unsweetened Cocoa30g
- Baking Powder1 tsp
- Baking Powder1 tsp
- Dulce de leche400g
- Milk Chocolate500g
- Butter100g
- OrangeZest of 1
Nutrition
Directions
- 1
For the cookies cream the butter with the sugar for a few minutes. Then add the egg and honey and mix well. Add flour, cornstarch, cocoa, baking soda and baking powder and mix until you get a dough. Wrap in plastic wrap and chill for at least half an hour or overnight.
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- 3
Line two baking sheets with parchment paper, preheat oven to 200 degrees Celsius.
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- 5
Divide dough into two parts, put one part back in the fridge before using. Roll out second part to about 2 millimeters and cut out round cookies with 5-6 centimeters in diameter. This can be done with a cookie cutter or glass. You should get 30 cookies in total or even more, I get about 40. Bake one baking sheet at the time for about 8-10min. Let cookies cool.
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For the filling look for two cookies of the same size and place about one teaspoon of dulce de leche onto the bottom one before sandwiching together.
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Chop semi-sweet chocolate and melt with butter and orange zest on low heat. Dunk each sandwich cookie into the chocolate and let cool off on parchment paper before serving.
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