Chocolate alfajores are an Argentine dessert made with tender cocoa cookies sandwiched around a sweet, creamy dulce de leche filling. A drizzle of semisweet chocolate adds a finishing touch.
This recipe is based on my classic alfajores de maicena, adapted with Dutch process cocoa powder and adjusted ingredient ratios. My goal was to preserve the delicate, crumbly texture of traditional cornstarch alfajores while adding a rich chocolate taste.
I'm a big fan of chocolate and caramel together, so a chocolate version of classic Argentine alfajores felt like a natural fit. The light, crumbly cookies give way to a creamy, gooey dulce de leche filling, while the semisweet chocolate drizzle adds another dimension of chocolate. It's a wonderful combination of flavors and textures in every bite.
The drizzle is easier than dipping each assembled cookie in melted chocolate, as many recipes call for. You get that extra chocolate finish without the mess and fuss of coating every cookie.
You can use store-bought dulce de leche for the filling, or make your own with my easy homemade dulce de leche recipe. The rich, creamy caramel is the perfect complement to the chocolate cookies, and making it yourself is a great option if you enjoy homemade fillings.
If you love dulce de leche, try my classic Argentine chocotorta or creamy dulce de leche mousse. Both are delicious ways to enjoy this rich, creamy caramel in other desserts.
Ingredients
* See recipe card for detailed ingredients and quantities.
Cornstarch - A generous amount of cornstarch helps reduce gluten development and adds a light and tender texture.
Cocoa powder - Use Dutch process cocoa powder in this recipe. It provides a smooth, rich chocolate flavor and darker color.
Powdered sugar - Powdered sugar creates a tender, melt-in-your-mouth consistency in the cookies.
Egg yolks - Using only yolks keeps the cookies rich and tender.
Dulce de leche - Use my easy homemade dulce de leche recipe or purchase it from the store. You can often find canned dulce de leche in the international or Hispanic section of your local grocery store. Make sure it's bakery (pastelera) style, which is thick and pipeable.
Semisweet chocolate - Drizzle the assembled cookies with melted chocolate for extra flavor and decoration.
Instructions
These instructions provide visual cues. Find detailed instructions and quantities in the recipe card.
Add the cornstarch, flour, cocoa powder, baking powder, baking soda, and salt to a medium bowl.
Whisk together and set aside.
Beat the butter and powdered sugar until well combined, scraping down the bowl as needed.
Beat in the egg yolks one at a time, scraping the bowl between additions. Mix in the vanilla.
Add the dry ingredients and mix on low just until combined. The mixture may look dry at first but will come together as you mix.
Roll the dough to ⅛ inch thick between two sheets of parchment paper. Chill on a baking sheet for 30 minutes, or until firm enough to cut. Cut the chilled dough into rounds with a 2-inch (5 cm) cookie cutter.
No parchment? Roll the dough on a surface lightly dusted with cocoa powder.
Arrange the rounds on parchment-lined baking sheets and refrigerate for 10 minutes before baking.
Bake at 350°F (177°C, Gas Mark 4) for 10 minutes, until the cookies look set and matte. Let them cool completely on the baking sheets; they're delicate when warm and may stick if moved too soon.
Pipe dulce de leche onto half of the cooled cookies, then gently sandwich with the remaining cookies.
In a small bowl, melt the semisweet chocolate in short microwave bursts, stirring between each. Transfer to a piping bag, snip a small opening, and drizzle over the cookies. Let set at room temperature or refrigerate for 5 minutes.
Variations
Coconut - Roll the sides of the filled alfajores in unsweetened shredded coconut, as is traditional for some varieties of alfajores.
Jam - Replace the dulce de leche with quince paste or a thick fig or raspberry jam
Love this recipe? Please leave a comment and star rating. ★★★★★ Your feedback, suggestions, and adaptations are very helpful to other bakers!
📖 Recipe
Alfajores de Chocolate (Chocolate Alfajores with Dulce de Leche)
INGREDIENTS
- 67.5 grams all purpose flour
- 150 grams cornstarch
- 25 grams cocoa powder, Dutch process
- 1 teaspoon baking powder
- ½ teaspoon kosher salt, Diamond Crystal
- ¼ teaspoon baking soda
- 113 grams unsalted butter, room temperature
- 105 grams powdered sugar
- 2 large egg yolks
- 10 mL vanilla extract
- 396 grams dulce de leche, room temperature (click for recipe)
- 60 grams semisweet chocolate, chocolate chips or finely chopped bar
INSTRUCTIONS
- In a medium bowl, combine the flour, cornstarch, cocoa powder, baking powder, baking soda and kosher salt. Whisk together thoroughly and set aside.67.5 grams all purpose flour, 150 grams cornstarch, 1 teaspoon baking powder, ½ teaspoon kosher salt, ¼ teaspoon baking soda, 25 grams cocoa powder
- To the bowl of a stand mixer fitted with the paddle attachment, add the butter and powdered sugar. Cream on medium speed 2-3 minutes until well combined. Scrape down sides of bowl.113 grams unsalted butter, 105 grams powdered sugar
- Add egg yolks one at a time, beating well between additions. Scrape down bowl to ensure mixture is well combined. Add vanilla and mix again.2 large egg yolks, 10 mL vanilla extract
- Add the dry ingredients and mix on low just until combined. The mixture may look dry at first but will come together as you mix.
- Using pastry guides, roll the dough to ⅛ inch (3 mm) thick between two sheets of parchment paper. Chill in the refrigerator on a baking sheet for 30 minutes, or until cold and firm.No parchment? Roll the dough on a surface lightly dusted with cocoa powder.
- Preheat oven to 350℉ (177℃, Gas Mark 4) with a rack in the center of the oven.
- Remove the dough from the refrigerator. Loosen both layers of parchment paper, but keep the dough on a parchment base. Cut out circles using a 2 inch (5 cm) round cookie cutter.
- Evenly space the circles 1 inch (2.5 cm) apart on parchment lined baking sheets. Chill for 10 minutes prior to baking.
- Bake one sheet of cookies at a time for 10 minutes on center rack of oven. The cookies should look set, matte (not shiny) and be slightly puffy. Leave to fully cool on baking sheet. Repeat with remaining cookies.The cookies are still soft when they come out of the oven. If you try to remove them before they're fully cool, the bottoms will stick.
- Fill a 16 inch (40 centimeter) piping bag with dulce de leche. Cut a large hole in the tip, approximately ½ inch (1.2 cm) across. Pipe approximately 14 grams (a scant tablespoon) of dulce de leche onto the bottom of half of the cookies. Sandwich the filling with the remaining cookies, pressing gently to extend the filling to the edges.396 grams dulce de leche
- Place the semisweet chocolate into a small bowl. Microwave for 30 seconds, then stir. Repeat in 10 second bursts, stirring between each, until fully melted. Place into a piping bag and cut a very small hole in the tip. Drizzle chocolate onto the tops of the cookies. Set aside until chocolate sets, or place into refrigerator for 5 minutes to set.60 grams semisweet chocolate
NOTES
- After baking, leave the cookies to cool on baking sheet. The bottoms will stick if you try to move them before they've cooled.
- The amount of semisweet chocolate is enough for a light, decorative drizzle, as shown in the photos. For a more generous drizzle that covers more of the cookie tops, double the amount of chocolate.
- Store cookies in an airtight container in the refrigerator for 5-6 days. For best flavor, bring to room temperature before serving.
- Ensure chocolate drizzle is firm before stacking cookies. Place parchment paper between layers.
- Freeze alfajores in an airtight freezer container for up to 30 days. Defrost in the refrigerator, then bring to room temperature before eating.
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