Alfajores de Chocolate (Chocolate Alfajores with Dulce de Leche)
Chocolate alfajores are an Argentine dessert made with tender, buttery cocoa cookies sandwiched around a sweet, creamy dulce de leche filling. A drizzle of semisweet chocolate adds a finishing touch.
Servings 26 alfajores, from 52 individual cookies
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.