Alfajores de chocolate are a beloved Latin American treat, particularly popular in Argentina and Uruguay, featuring delicate chocolate cookies sandwiched with a luscious dulce de leche filling. The cookies are tender and slightly crumbly, with a deep cocoa flavor that beautifully balances the sweet, caramel-like filling. This recipe delivers a genuinely delicious version that’s easier to make than you might think, perfect for special occasions or an indulgent afternoon treat.
Ingredients
- 1 ¾ cups (220 g) all-purpose flour
- ½ cup (60 g) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, at room temperature
- ¾ cup (150 g) granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1 cup (240 ml) dulce de leche (store-bought or homemade)
- 1 cup (120 g) shredded coconut, unsweetened, for coating (optional)
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer, beat the butter and sugar together until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, and beat until well combined, scraping down the sides as needed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. The dough will be slightly sticky but should hold together when pressed.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days. Chilling makes the dough easier to handle and prevents spreading.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll the chilled dough to about ¼-inch (6 mm) thickness. Use a 2-inch (5 cm) round cookie cutter to cut out cookies. Re-roll the scraps and cut again.
- Place the cookies about 1 inch (2.5 cm) apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are set and the tops look dry. The cookies will not spread much. Let them cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Once the cookies are completely cool, spread about 1 teaspoon of dulce de leche onto the flat side of one cookie, then top with another cookie to form a sandwich. Repeat with the remaining cookies.
- If desired, roll the exposed edges of the filled cookies in shredded coconut to coat. This also helps keep the filling from oozing out.
Tips
- Chill the dough well: Do not skip the chilling step. It makes the dough much easier to roll and cut, and it prevents the cookies from spreading too much during baking, keeping them perfectly round.
- Use high-quality cocoa: The flavor of the cookies depends heavily on the cocoa powder. Use a good-quality unsweetened cocoa powder for the best, richest chocolate taste.
- Dulce de leche consistency: If your dulce de leche is too thick to spread easily, warm it slightly in the microwave for 10-15 seconds. If it’s too runny, refrigerate it for 30 minutes to firm up.
- Don’t overbake: The cookies should be just set at the edges and still slightly soft in the center. They will firm up as they cool. Overbaking will make them dry and hard.
Serving Suggestions
Alfajores de chocolate are perfect as an afternoon treat with coffee or tea, or as a dessert after a meal. They also make a wonderful addition to a cookie platter for parties and celebrations. For a special touch, dust the tops with powdered sugar or drizzle with melted chocolate before serving.
Variations
- Classic Alfajores: Replace the cocoa powder with an equal amount of all-purpose flour and use a vanilla cookie base. These are the traditional white alfajores.
- Add a Twist: Add a teaspoon of orange zest or a pinch of cinnamon to the dough for extra flavor.
- Alternative Fillings: Instead of dulce de leche, try filling the cookies with chocolate ganache, raspberry jam, or a cream cheese frosting.
- Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly more delicate, but they will still be delicious.
Storage and Reheating
Store alfajores in an airtight container at room temperature for up to 3 days. They also freeze well for up to 2 months; place them in a single layer in a freezer-safe container with parchment paper between layers. Thaw in the refrigerator overnight before serving. These cookies are best enjoyed at room temperature; there is no need to reheat them.
Frequently Asked Questions
Can I use store-bought dulce de leche? Yes, absolutely. High-quality store-bought dulce de leche works perfectly and saves time. Look for it in the international aisle or online.
Why is my dough too sticky? If your dough is overly sticky, it might be because the butter was too soft or the flour measurement was off. Add a tablespoon of flour at a time until the dough comes together, and make sure to chill it thoroughly before rolling.
Can I make the dough ahead of time? Yes, you can prepare the dough up to 2 days in advance and keep it wrapped in the refrigerator. You can also freeze the unbaked cookie dough for up to 2 months; thaw overnight in the refrigerator before rolling and baking.
How do I prevent the cookies from cracking? Cracking can happen if the dough is too dry or the cookies are overbaked. Make sure to measure your flour correctly and remove the cookies from the oven as soon as the edges are set.
Can I make these without eggs? Yes, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) as a substitute. The texture will be slightly denser, but they will still be delicious.
Should I refrigerate the filled cookies? If you’re not serving them immediately, it’s best to keep them in an airtight container at room temperature for up to 3 days. Refrigeration can make them dry out faster. If you do refrigerate, bring them to room temperature before serving.
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