♪ On the eighth day of Cookiemas, I made for you to eat:
8 ate’s cookies, 7 madeleines, 6 almond cookies,
Shrimp paste peanut butter,
4 Alfajores, calamansi crinkles, ube coconuts
and a choc chip walnut cookie ♪
Wow — Day 8 of Cookiemas already! This recipe is a special one: a rich, indulgent cookie that brings together chocolate, dulce de leche and coffee in every bite. It’s one of my most decadent cookies to make and always a crowd-pleaser.
The cookie dough is deeply chocolatey with a hint of coffee to amplify the cocoa. I often pipe or scoop dulce de leche on top after baking; for an even more indulgent presentation you can sandwich dulce de leche between two cookies to make a hefty, gooey treat. I used to fill and roll cookies to make a filled center, but piping on top is quicker and just as delicious.
No matter how you add the dulce de leche, these cookies are impressive and reliably delicious. They pair wonderfully with coffee or a glass of milk and make a gorgeous addition to any cookie platter.
Ingredients
- 113 grams butter
- 200 grams sugar
- 1 egg
- 2 teaspoons instant coffee
- 30 grams cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 162 grams all purpose flour
- 75 grams dulce de leche (store-bought or homemade)
- 2 teaspoons flaky salt for garnish
Note: You can purchase dulce de leche ready-made, or make it at home from a can of sweetened condensed milk by simmering the sealed can in water until the milk caramelizes (ensure the can remains fully submerged and follow safe can-cooking practices). If you prefer, cook dulce de leche in a pressure cooker or use a stovetop caramel method.
Directions
- In a large mixing bowl, cream together the butter and sugar until smooth. Add the egg and beat until fully incorporated. Stir in the instant coffee until evenly distributed.
- Add the baking powder and 1/2 teaspoon salt. Sift in the flour and cocoa powder, then mix until a uniform, dark cookie dough forms. Avoid overmixing once the flour is combined.
- Scoop the dough into rounds and place them on a pan lined with plastic wrap or parchment. Cover and chill in the freezer for 30 minutes or in the refrigerator for 1 hour—chilling helps the cookies hold their shape and develop texture while baking.
- Preheat the oven to 350°F (175°C). Remove the chilled dough and arrange the rounds on a parchment-lined baking sheet, spacing them evenly.
- Bake for 15–18 minutes, until the cookies have set but are still slightly soft in the center. Remove from the oven and allow them to cool on the sheet for about 5 minutes. As they cool and deflate slightly, use the back of a spoon to create a small depression on the top of each cookie.
- Pipe or spoon about a teaspoon of dulce de leche into each depression. If appearance is not a concern, simply add scoops of dulce de leche to the top. Finish with a light sprinkle of flaky salt to enhance the flavors, then serve once the dulce de leche has slightly settled.
Tips & Variations
– Sandwich variation: For a richer bite, sandwich a generous spoonful of dulce de leche between two cookies to make alfajor-style treats. Press gently so the filling reaches the edges.
– Texture: Chilling the dough helps control spread and yields a slightly chewy interior with crisp edges. If your dough feels too soft to shape, chill it longer.
– Coffee: The instant coffee is meant to enhance the chocolate flavor without making the cookies taste like coffee. Adjust the amount to your taste or omit if you prefer a pure chocolate cookie.
– Decoration: A light dusting of cocoa or a drizzle of melted chocolate can elevate presentation. The final pinch of flaky salt balances the sweetness and amplifies flavors.
Storage
Store cookies in an airtight container at room temperature for up to 3 days. If filled with dulce de leche, keep them refrigerated for up to one week and bring to room temperature before serving for the best texture. Cookies can also be frozen (without dulce de leche) for up to 3 months—thaw and then add the dulce de leche when ready to serve.
Recipe Summary
Salted Chocolate Dulce de Leche Cookies — Prep time: about 15 minutes. Cook time: 15–18 minutes. Chill time: 30 minutes to 1 hour. Total time: roughly 1 hour. Yield will depend on scoop size; this recipe makes a batch of rich, chocolatey cookies perfect for gifting or serving at holiday gatherings.